Research progress on faba bean and faba forage in food and feed types, physiochemical, nutritional, and molecular structural characteristics with molecular spectroscopy

Oquendo, Victor H. Guevara; Espinosa, María E. Rodríguez; Yu, Peiqiang

doi:10.1080/10408398.2021.1931805

Cited by 8 publications

(2 citation statements)

References 41 publications

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“…In taste receptor assays, lower bitterness of the monomer epicatechin compared to the procyanidin trimer C2 was shown ( Soares et al., 2013 ). Tannins have historically attracted the attention of faba bean breeders, as they are considered major antinutritional factors ( Guevara Oquendo et al., 2022 ). However, condensed tannins have been shown to evoke positive effects on human cardiovascular health as well ( Appeldoorn, 2009 ).…”

Section: Defining Reduced Off-flavor As a Quality Trait In Faba Bean ...mentioning

confidence: 99%

“…Low tannin genotypes present a reduction in condensed tannin content from ~8% to up to 0.01% on the dry matter ( Oomah et al., 2011 ; Subodh Kumar and Amresh, 2018 ). Breeding for condensed tannins reduction mainly aimed at improving the nutritional value of animal feed ( Guevara Oquendo et al., 2022 ).…”

Section: Plant Breeding As a Strategy To Establish Vicia Fa...mentioning

confidence: 99%

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The challenge of breeding for reduced off-flavor in faba bean ingredients

Lippolis,

Roland,

Bocova

et al. 2023

Front. Plant Sci.

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The growing interest in plant protein sources, such as pulses, is driven by the necessity for sustainable food production and climate change mitigation strategies. Faba bean (Vicia faba L.) is a promising protein crop for temperate climates, owing to its remarkable yield potential (up to 8 tonnes ha−1 in favourable growing conditions) and high protein content (~29% dry matter basis). Nevertheless, the adoption of faba bean protein in plant-based products that aim to resemble animal-derived counterparts is hindered by its distinctive taste and aroma, regarded as “off-flavors”. In this review, we propose to introduce off-flavor as a trait in breeding programs by identifying molecules involved in sensory perception and defining key breeding targets. We discuss the role of lipid oxidation in producing volatile and non-volatile compounds responsible for the beany aroma and bitter taste, respectively. We further investigate the contribution of saponin, tannin, and other polyphenols to bitterness and astringency. To develop faba bean varieties with diminished off-flavors, we suggest targeting genes to reduce lipid oxidation, such as lipoxygenases (lox) and fatty acid desaturases (fad), and genes involved in phenylpropanoid and saponin biosynthesis, such as zero-tannin (zt), chalcone isomerase (chi), chalcone synthase (chs), β-amyrin (bas1). Additionally, we address potential challenges, including the need for high-throughput phenotyping and possible limitations that could arise during the genetic improvement process. The breeding approach can facilitate the use of faba bean protein in plant-based food such as meat and dairy analogues more extensively, fostering a transition toward more sustainable and climate-resilient diets.

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Section: Defining Reduced Off-flavor As a Quality Trait In Faba Bean ...mentioning

confidence: 99%