Faba Beans as a Sustainable Source of Protein

• DOI: 10.1079/fsncases.2024.0009
• Publication Date: 2024-09-02T09:28:06Z
• Authors: Abraham Badjona

Abstract The growing demand for plant-based proteins and consumer awareness of the medicinal health advantages alternative have prompted nutrition food industries to explore novel sources protein. Faba beans represent a nutrient dense source protein with low fat content concomitant benefit having cost, accessibility, environmentally sustainable confer several benefits. presence many antinutritional compounds in raw faba limits their applicability variety culinary applications. Another limiting factor is “beany flavor” commonly encountered products derived from beans. Several processing techniques such as boiling, germination, enzymatic treatment can easily be applied at domestic industrial levels lower certain allergens’ concentrations enhance bean distinct systems guaranteeing safety. However, careful consideration must taken into account minimize loss valuable nutrients minerals vitamins during processing. It anticipated that more research this field will close information gap regarding nutritional benefits seeds expand use different types Information © Author 2024