Faba Bean Utilization: Past, Present and Future

Ofoedu, Chigozie E.; Akintayo, Olaide A.; Zhou, Shao J.

doi:10.1007/978-3-031-14587-2_12

Cited by 3 publications

(3 citation statements)

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“…Some antinutrients, such as certain saponins, protease inhibitors, phytates, phytoestrogens, and lignans, have been studied for their potential in reducing the risk of cancer. Additionally, tannins exhibit antimicrobial effects (Langyan et al ., 2022; Ofoedu et al ., 2022).…”

Section: Anti‐nutritional Components In Faba Beanmentioning

confidence: 99%

“…Animal‐derived foods are appropriately balanced concerning vitamins, minerals, amino acids, and protein content, making them optimal sources of nutrition. Therefore, it is important to ensure that plant‐based alternatives offer adequate nutritional quality (Semba et al ., 2016; Jeske et al ., 2018; Vanga & Raghavan, 2018; Agbai et al ., 2021; Ofoedu et al ., 2022). Plant proteins offer essential amino acids, important macronutrients, and can provide complete protein nutrition.…”

Section: Introductionmentioning

confidence: 99%

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An elaborative discussion on the potentiality, functional characteristics, curative effects, antinutritional factors, processing, and industrial applications of faba beans (Vicia faba L.) as a versatile legume

Agrawal,

Panigrahi,

Eri

2023

Int J of Food Sci Tech

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SummaryGlobally, approximately 60% of protein consumption comes from plant‐based sources. By exploring the potential of plant‐based proteins and incorporating them into diverse food options, we can not only enhance the sustainability of our food systems but also contribute to a more balanced and environmentally conscious society. Due to the limited availability of conventional food proteins, there has been a persistent exploration for alternative legume sources for addressing the need of protein‐based foods. Faba bean is a type of pulse that stands out among other legumes due to its high protein content (26.1%) and dietary fiber (25.0%). Faba beans and their derivatives have been suggested as potentially beneficial foods for individuals with diabetes and hypertension. However, faba beans contain some antinutritional factors (ANFs). These antinutrients can have adverse effects on digestion and nutrient absorption. Various strategies like thermal and non‐thermal processing methods have been employed to reduce the ANF content and improve nutritional functionality in faba beans. The applications of faba beans and their potential as replacements for traditional ingredients in various food products are described. By utilizing processed fava bean products, novel food formulations and applications can be created, catering to the growing demand for healthier and functional food options.

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Section: Anti‐nutritional Components In Faba Beanmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

An elaborative discussion on the potentiality, functional characteristics, curative effects, antinutritional factors, processing, and industrial applications of faba beans (Vicia faba L.) as a versatile legume

Agrawal,

Panigrahi,

Eri

2023

Int J of Food Sci Tech

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“…In this scenario, we explored the potential of a protein-rich crop like field beans as an alternative in the cropping plan. Field beans are a crop that can meet the demand for a high-quality protein source as part of the protein transition towards more plant-based protein consumption (Augustin & Cole, 2022;Ofoedu et al, 2022). Compared to other crops, such as soybeans, peas, lentils, and lupin, field beans currently have the highest potential in the Netherlands for three reasons:…”

Section: Field Beans As Part Of Protein Transitionmentioning

confidence: 99%

The economic value of sustainable soil management

Kik

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Gastronomic heritage of legume foods in Southern Mediterranean cuisine

Boukid

2024

Nor. Afr. J. Food Nutr. Res.

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Background: Legumes hold a prominent position among the foundational ingredients of Southern Mediterranean cuisine. Aims: This comprehensive review offers an exploration into the significance of traditional legume-based foods within this culinary landscape, focusing on their cultural significance, nutritional value, and extensive array of dishes. Methods: This study conducted a comprehensive review of traditional legume-based foods in Middle Eastern and North African cuisines by accessing scholarly databases like PubMed, Scopus, and Web of Science, and consulting grey literature from international organizations and government agencies. The search strategy combined keywords and controlled vocabulary terms to identify relevant publications in English or Arabic from January 2000 to May 2024, focusing on traditional recipes, cooking methods, nutritional profiles, cultural significance, and historical contexts. Results: Central to these culinary traditions are legumes such as chickpeas, lentils, and fava beans, renowned for their richness in proteins, fibers, and essential micronutrients. The review catalogs 34 traditional dishes from the Southern Mediterranean region including Tunisia, Egypt, Morocco, Algeria, Syria, Palestine, and Lebanon. These dishes exemplify the region's remarkable culinary diversity, where each dish represents a narrative thread of regional cuisine. Conclusion: It is also important to acknowledge the commercialization of traditional legume-based dishes is driven by globalization trends and the rising demand for convenient and culturally diverse food options worldwide. As such, educational and culinary initiatives play a pivotal role in preserving and promoting these culinary practices. For future research actions, there is a need to evaluate these traditional dishes' nutritional quality, and sustainability and explore consumer perceptions. Keywords: Chickpeas, Lentils, Faba, Peas, Ethnic Food, Nutritional Quality, Versatility, Traditional Cuisine, Levant, North Africa.

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Faba Bean Utilization: Past, Present and Future

Cited by 3 publications

References 123 publications

An elaborative discussion on the potentiality, functional characteristics, curative effects, antinutritional factors, processing, and industrial applications of faba beans (Vicia faba L.) as a versatile legume

An elaborative discussion on the potentiality, functional characteristics, curative effects, antinutritional factors, processing, and industrial applications of faba beans (Vicia faba L.) as a versatile legume

The economic value of sustainable soil management

Gastronomic heritage of legume foods in Southern Mediterranean cuisine

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