Faba bean nutrition: Macronutrients, antinutrients, and the effect of processing

IF 2.2 4区农林科学 Q3 CHEMISTRY, APPLIED

Cereal Chemistry Pub Date : 2024-09-09 DOI:10.1002/cche.10830

Dai Shi, Andrea K. Stone, Christopher P. F. Marinangeli, Janelle Carlin, Michael T. Nickerson

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Abstract

Background and Objectives

Faba beans are emerging as highly nutritious ingredients that have the potential to contribute to the global demand for healthy and sustainable plant-based proteins. The current review aims to provide a summarized overview of faba bean macronutrients, protein quality, and antinutritional factors (ANFs), as well as their reduction strategies through a variety of processing means.

Findings

Relative to other pulses, faba beans are higher in protein content and similar in protein quality. However, without proper preparation and/or processing, the presence of minor amounts of ANFs can hinder their nutritional value. These nonnutritive, but biologically active, compounds can be diminished through mechanical, thermal, and nonthermal treatments.

Conclusions

Nonconventional processing techniques to retain or improve protein quality remain an area of future research for improving faba bean nutrition and expanding its utilization.

Significance and Novelty

This review will advance the science and utilization of faba bean ingredients while providing future research opportunities.

Abstract Image

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法巴豆的营养：宏量营养素、抗营养素和加工的影响

背景和目的蚕豆正在成为一种高营养配料，有潜力满足全球对健康和可持续植物蛋白的需求。本综述旨在概述蚕豆的主要营养成分、蛋白质质量和抗营养因子（ANFs），以及通过各种加工手段降低其含量的策略。然而，如果没有适当的准备和/或加工，少量 ANFs 的存在会影响其营养价值。结论保留或改善蛋白质质量的非常规加工技术仍是未来改善蚕豆营养和扩大其利用的研究领域。

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来源期刊

Cereal Chemistry 工程技术-食品科技

CiteScore

5.10

自引率

8.30%

发文量

110

审稿时长

3 months

期刊介绍： Cereal Chemistry publishes high-quality papers reporting novel research and significant conceptual advances in genetics, biotechnology, composition, processing, and utilization of cereal grains (barley, maize, millet, oats, rice, rye, sorghum, triticale, and wheat), pulses (beans, lentils, peas, etc.), oilseeds, and specialty crops (amaranth, flax, quinoa, etc.). Papers advancing grain science in relation to health, nutrition, pet and animal food, and safety, along with new methodologies, instrumentation, and analysis relating to these areas are welcome, as are research notes and topical review papers. The journal generally does not accept papers that focus on nongrain ingredients, technology of a commercial or proprietary nature, or that confirm previous research without extending knowledge. Papers that describe product development should include discussion of underlying theoretical principles.