Faba bean is a species of flowering plant in the Fabaceae family and the fourth most widely grown winter season legume after pea, chickpea, and lentil. The nutritional profile of faba beans is excellent as they contain an adequate quantity of proteins, carbohydrates, vitamins, minerals and various polyphenols. Faba bean seeds are a rich source of carbohydrates and starch. Because of higher amylose content than cereal starches, legume starches provide distinctive properties such as high gelation temperature, fast retro-gradation, high resistant starch and gel elasticity to food systems. Faba bean has been a beneficial source of protein in food products worldwide for centuries and continues to be highly produced and consumed to this day.
Faba bean Chemistry, Properties and Functionality studies the global status and production of faba bean food products plus their agronomy, nutritional value and potential medicinal applications. The agrarian conditions are studied in full, as are postharvest practices. The chemical makeup of faba bean is a major focus, especially in relation to nutrient composition and quality. Chapters in this text focus on anti-nutritional attributes, antioxidants and bioactive compounds plus the effects of processing, storage and cooking on their nutritional value. Starch and its modification, structure, properties and industrial applications are covered, as is protein, genetic improvement and functional product formulation. The text also looks at the future perspectives of this valuable plant and food source. To date, no reference works have exclusively covered faba bean. This book provides a much-needed single source reference point for researchers looking to gain knowledge on this important plant and its use in high protein, health-beneficial food products.
Author(s): Sneh Punia Bangar, Sanju Bala Dhull
Publisher: Springer
Year: 2022
Language: English
Pages: 401
City: Cham
Preface
Contents
About the Editors
Contributors
Chapter 1: Introduction: Global Status and Production of Faba-Bean
1.1 Introduction
1.2 Production Status of Faba Beans
1.2.1 Global Trade of Faba Bean
1.3 Agronomic Conditions
1.3.1 Climatic and Geographical Conditions
1.3.2 Soil Type
1.3.3 Seed Germination
1.3.4 Plantation
1.3.5 Mineral Requirements
1.4 Diseases in Faba Beans
1.5 Conclusion
References
Chapter 2: Agrarian Conditions and Post-harvest Practices of Faba Bean
2.1 General Overview: Composition Production and Marketing
2.1.1 Nutritional, Bio-active and Antinutritional Components
2.1.2 Market
2.2 Insects and Diseases in Faba Beans
2.2.1 Grasshoppers
2.2.2 Lygus Bug
2.2.3 Pea Leaf Weevil
2.2.4 Blister Beetle
2.2.5 Pea Aphid
2.3 Breeding and Genomics in Faba Beans
2.3.1 Breeding Methods
2.4 Harvesting of Faba beans
2.5 Storage of Faba Beans
2.6 Post-Harvest Treatments
2.6.1 Packaging
2.6.2 Modified Atmosphere Packaging (MAP)
2.6.3 Laser Treatment
2.6.4 Irradiation
2.7 Faba Beans as an Ingredient
References
Chapter 3: Physical and Milling Characteristics of Faba-Bean
3.1 Introduction
3.1.1 Size, Shape, Volume, Density, Porosity and Physical Attributes
3.1.2 Rheological Properties of Faba Bean
3.1.3 Thermal Properties of Faba Bean
3.1.4 Electromagnetic Properties
3.1.5 Water and Related Water Properties of Faba Bean
3.1.6 Morphological Characteristic of Faba Bean
3.2 Milling Characteristics of Faba Bean
3.2.1 Milling Process
3.2.1.1 Decortication
3.2.1.2 Splitting
3.2.1.3 Dehulling
3.2.1.4 Milling or Grinding
3.2.1.4.1 Wet Milling
3.2.1.4.2 Dry Milling
3.2.1.4.3 Drying
3.2.1.4.4 Pre-treatments
3.2.2 The Effect of Faba Bean Characteristics on Milling Properties
3.2.2.1 Variety and Morphology of the Seeds
3.2.2.2 Mechanical Properties
3.3 Conclusion
References
Chapter 4: Chemistry, Nutrient Composition and Quality of Faba Beans
4.1 Introduction
4.2 Botanical Characteristics
4.2.1 Botany and Cytology
4.2.2 Origin
4.2.3 Structure of Faba Beans
4.2.4 Germplasm Resources
4.3 Nutritional Profile
4.3.1 Protein
4.3.2 Lipids
4.3.3 Carbohydrates
4.3.4 Vitamins and Minerals
4.3.5 Bioactive Compounds
4.3.6 Antinutrients
4.4 Quality Attributes
4.4.1 The Texture of Faba Bean
4.4.2 Cooking Quality
4.4.3 Quality Attributes of Unprocessed Faba Bean
4.4.4 Quality Attributes of Processed Faba Bean
4.5 Food Applications
4.6 Conclusion
References
Chapter 5: Anti-nutritional Attributes of Faba-Bean
5.1 Introduction
5.2 Antinutritional Factors Present in Fava Bean
5.2.1 Lectins
5.2.2 Vicine and Convicine
5.2.3 Phytic Acid
5.2.4 Protease Inhibitors (PI)
5.2.5 Tannins
5.2.6 Saponins
5.2.7 α-Galactosides
5.3 Inhibition of Antinutritional Activities in Fava-Bean
5.3.1 Non-heat Processing
5.3.1.1 Soaking
5.3.1.2 Dehulling
5.3.1.3 Germination
5.3.1.4 Fermentation
5.3.2 Heat Processing
5.3.2.1 Cooking and Autoclaving
5.3.2.2 Microwaves Treatment (Roasting)
5.3.2.3 Extrusion
5.3.3 Genetic Improvement
5.4 Conclusion
References
Chapter 6: Faba-Bean Antioxidant and Bioactive Composition: Biochemistry and Functionality
6.1 Introduction
6.1.1 Botanical Description
6.1.2 Edible Parts
6.1.3 Traditional Uses
6.1.4 Phytochemistry of Vicia faba Linn. Plant
6.1.5 Essential Oil composition of Vicia faba Linn. Plant
6.1.6 Pharmacological Activities of Vicia faba Linn. Plnt
6.1.6.1 Antioxidant Activity
6.1.6.2 Anticoagulant Activity
6.1.6.3 Antidiabetic Activity
6.1.6.4 Antihemolytic Activity
6.1.6.5 Enzyme Inhibition Activity
6.1.6.6 Anticancer Activity
6.1.6.7 Antimicrobial Activity
6.1.6.8 Anti-Inflammatory Activity
6.1.6.9 Anti-Parkinson Activity
6.1.6.10 Antidepressant Activity
6.1.6.11 Anticonvulsant Activity
6.1.6.12 Estrogenic Activity
6.1.6.13 Diuretic Activity
6.1.6.14 Antihepatotoxic Activity
6.1.7 Conclusion
References
Chapter 7: Effect of Processing on the Nutrients and Anti-nutrients Composition of Faba-Bean
7.1 Introduction
7.2 Effect of Processing on Faba Bean Nutrients and Anti-nutrients Composition
7.2.1 Blanching
7.2.2 Soaking
7.2.3 Dehulling
7.2.4 Cooking
7.2.5 Roasting
7.2.6 Germination
7.2.7 Fermentation
7.2.8 Enzyme Treatment
7.2.9 Extrusion Cooking
7.2.10 Irradiation
7.2.11 Microwave Heating
7.3 Conclusion
References
Chapter 8: Effect of Storage on Quality and Cooking Attributes of Faba Bean
8.1 Introduction
8.2 Postharvest Conditions During Storage
8.2.1 Temperature
8.2.2 Bean Moisture Content and Relative Humidity of the Store
8.2.3 Time and Light
8.2.4 Insect Pests in Storage
8.3 Overview of Postharvest Storage of Dried Faba Bean
8.3.1 Silos
8.3.1.1 Sealable Silos
8.3.1.2 Non-Sealable Silos
8.3.2 Grain Bags
8.3.3 Plastic Bags
8.3.4 Tin Cans
8.3.5 Storage in Makamer
8.3.6 Glass Jars
8.3.7 Aluminum Foil Bags
8.4 Influence of Postharvest Storage Conditions on Physical Properties of Faba Bean
8.4.1 Seed Testa Color
8.4.2 Hydration Coefficient (Imbibition Value)
8.4.3 Swelling Coefficient
8.4.4 Electric Conductivity
8.4.5 Solute Leaching
8.5 Influence of Storage Conditions on Chemical Composition of Faba Bean
8.5.1 Nutritional Composition of Faba Bean
8.5.1.1 Protein
8.5.1.2 Moisture
8.5.1.3 Fat
8.5.1.4 Fiber
8.5.1.5 Ash
8.5.1.6 Carbohydrate
8.5.1.7 Vitamin C
8.5.2 Bioactive Compounds of Faba Bean
8.5.2.1 Total Phenolic Content
8.5.2.2 Total Tannin Content
8.5.2.3 Phytic Acid Content
8.5.2.4 Total Alkaloid Content
8.5.2.5 Pectic Substances
8.6 Influence of Storage Conditions on Faba Bean Cookability
8.7 Conclusion
References
Chapter 9: Faba Bean Starch: Structure, Physicochemical Properties, Modification, and Potential Industrial Applications
9.1 Introduction
9.2 Yield and Starch Isolation
9.3 Starch Composition and Structure
9.3.1 Amylose, Amylopectin and Minor Starch Component
9.3.2 Crystallinity
9.3.3 Granule Morphology
9.4 Physical and Physicochemical Properties of Faba Bean Starch
9.4.1 Colour and Light Transmittance
9.4.2 Amylose Leaching
9.4.3 Swelling and Solubility
9.4.4 Rheological and Pasting Properties
9.5 Thermal Properties
9.5.1 Gelatinisation and Retrogradation Temperatures
9.5.2 Gelatinisation and Retrogradation Enthalpies
9.6 In-Vitro Starch Digestibility
9.7 Starch Modification Methods and Their Impacts on Physicochemical Properties
9.7.1 Chemical Modification
9.7.2 Physical Modification
9.7.3 Enzymatic Modification
9.8 Potentials of Faba Bean Starch
9.8.1 Food Products
9.8.2 Industrial Use
9.8.3 Functionality
9.9 Conclusions and Future Perspectives
References
Chapter 10: Faba Bean Proteins: Extraction Methods, Properties and Applications
10.1 Introduction
10.2 Classification of Faba Bean Proteins
10.2.1 Globulin Proteins
10.2.2 Non-globulin Proteins
10.3 Extraction of Faba Bean Proteins
10.3.1 Dry Extraction
10.3.2 Wet Extraction
10.4 Characterization of Faba Bean Proteins
10.4.1 Solubility
10.4.2 Surface Characteristics
10.4.3 Water Absorption Capacity and Oil Absorption Capacity
10.4.4 Foaming Properties
10.4.5 Emulsifying Properties
10.4.6 Gelling Properties
10.5 Modifications of Isolated Protein
10.5.1 Physical Modification
10.5.1.1 High Pressure Processing (HPP)
10.5.1.2 High Pressure Homogenization (HPH)
10.5.1.3 Extrusion
10.5.1.4 Sonication or Ultrasound Processing
10.5.1.5 Microwave Treatment
10.5.1.6 Food Irradiation
10.5.2 Chemical Modifications
10.5.2.1 Derivatization
10.5.2.2 pH Shifting Method
10.5.3 Biological Modifications
10.5.3.1 Enzymatic Hydrolysis
10.5.3.2 Lactic Acid Fermentation
10.6 Applications of Free and Modified Proteins
10.7 Technical Challenges Associated with Commercialization of Faba Beans
10.8 Genetically Modified Faba Beans
10.9 Future Prospects
10.10 Conclusions
References
Chapter 11: Biofortification: Quality Improvement of Faba Bean
11.1 Introduction
11.2 Production of Faba Beans (Broad Bean) Among the Continents
11.3 Factors Affecting Faba Beans Productivity
11.3.1 Drought
11.3.2 Temperature
11.3.3 Diseases
11.3.4 Waterlogging
11.4 Overview of Biofortification in Developing Countries
11.5 Methods of Biofortification
11.6 Benefit of Biofortification
11.7 Improvement in the Quality of Faba Beans
11.8 Nutritional and Antinutritional Composition of Faba Beans
11.9 Conclusion
References
Chapter 12: Faba Bean Utilization: Past, Present and Future
12.1 Introduction
12.2 Potentials of Faba Beans
12.2.1 Faba-Bean in World Food Security
12.2.2 Unlocking Pathway to Sustainable Diet
12.3 Utilization of Faba Beans
12.3.1 Faba Bean Utilization – Past
12.3.1.1 Utilization of Faba Bean for Human Consumption
12.3.1.2 Utilization of Faba Bean in Animal Feed
12.3.1.3 Effect of Faba Bean Inclusion in Poultry and Pig Feeds
12.3.1.4 Effect of Faba Bean Inclusion in Ruminant Feed
12.3.1.5 Use of Faba Beans in Aquafeed
12.3.2 Faba Bean Utilization – Present
12.3.2.1 Food Product Formulation
12.3.2.2 Beverage Formulation
12.3.3 Current Constraints to Faba Bean Utilisation
12.3.3.1 Biotic and Abiotic Aactors
12.3.3.2 Compositional Factors
12.3.3.2.1 Toxicity and Antinutritional Tendencies
12.3.3.2.2 Technical Difficulties
12.3.3.2.3 Sensory Impairments
12.4 Future Trends
12.4.1 Prospects in Cereal-Based Products
12.4.2 Substitutes for Animal-Based Products
12.4.3 Industrial Potentials of Protein Isolates and Concentrates
12.4.4 Nutraceutical Potentials
12.5 Conclusion
References
Chapter 13: Current and Potential Health Claims of Faba Beans (Vicia Faba, L.) and Its Components
13.1 Introduction
13.2 Consumption Pattern of Faba Beans
13.3 Faba Beans: As Food and Feed
13.4 Nutritional Composition
13.4.1 Dietary Nutrients in Faba Bean
13.4.2 Minerals
13.4.3 Nitrogen or Protein Content
13.5 Bioactive Compounds
13.5.1 L-Dopa: A Neurotransmitter
13.5.2 Vicine and Covicine
13.5.3 Phenolic and Flavanoid Componds
13.6 Health Benefits of Faba Beans
13.6.1 Diabetes
13.6.2 Weight Management
13.6.3 Resistance Against Human Cytomegalovirus (HCMV)
13.6.4 Anticancer Activity
13.6.4.1 Cellular Protection by Faba Bean Extracts
13.6.4.2 Cellular Protection Against H2O2
13.6.4.3 Effects of Faba Bean Extracts on Proliferation and Apoptosis of Cancer Cells
13.6.4.4 Parkinson’s Disease (PD)
13.6.4.5 Anti-fungal Activity
13.6.4.6 Inhibition of Angiotensin-Converting Enzyme (ACE), A-Glucosidase and Lipase
13.6.5 Anti-inflammatory Activity and Anti Acetyl-Cholinesterase (Anti AChE) Activity
13.7 Anti-nutritional Factors in Faba Beans
13.7.1 Favism
13.8 Improving Health Benefits of Faba Beans
13.8.1 Germination Enhances Health Benefits
13.8.2 Soaking, Cooking, Enzymatic, and Radiation Treatments
13.8.3 Fermentation
13.9 Conclusions
References
Chapter 14: Disease Management of Faba Beans
14.1 Introduction
14.2 Major Fungal Diseases
14.2.1 Anthracnose
14.2.1.1 Symptoms
14.2.1.2 Causative Agent
14.2.1.3 Disease Life Cycle
14.2.1.4 Disease Management
14.2.2 Chocolate Spot
14.2.2.1 Symptoms
14.2.2.2 Causative Agents
14.2.2.3 Disease Life Cycle
14.2.2.4 Disease Management
14.2.3 Sclerotinia Stem Rot
14.2.3.1 Symptoms
14.2.3.2 Causative Agent
14.2.3.3 Disease Life Cycle
14.2.3.4 Disease Management
14.2.4 Rust
14.2.4.1 Symptoms
14.2.4.2 Causative Agent
14.2.4.3 Disease Life Cycle
14.2.4.4 Disease Management
14.2.5 Aschochyta Blight
14.2.5.1 Symptoms
14.2.5.2 Causative Agent
14.2.5.3 Disease Life Cycle
14.2.5.4 Disease Management
14.2.6 Pythium Root, Seed Rot and Damping off
14.2.6.1 Symptoms
14.2.6.2 Causative Agents
14.2.6.3 Disease Life Cycle
14.2.6.4 Disease Management
14.2.7 Seedling Blight
14.2.7.1 Symptoms
14.2.7.2 Causative Agent
14.2.7.3 Disease Life Cycle
14.2.7.4 Disease Management
14.3 Minor Fungal Diseases
14.3.1 Alternaria Leaf Spot Disease
14.3.1.1 Symptoms
14.3.1.2 Causative Agent
14.3.1.3 Disease Life Cycle
14.3.1.4 Disease Management
14.3.2 Cercospora Leaf Spot Disease
14.3.2.1 Symptoms
14.3.2.2 Causative Agent
14.3.2.3 Disease Life Cycle
14.3.2.4 Disease Management
14.4 Bacterial Diseases
14.4.1 Brown Spot
14.4.1.1 Symptoms
14.4.1.2 Causative Agent
14.4.1.3 Disease Life Cycle
14.4.1.4 Disease Management
14.4.2 Common Blight
14.4.2.1 Symptoms
14.4.2.2 Causative Agent
14.4.2.3 Disease Life Cycle
14.4.2.4 Disease Management
14.4.3 Halo Blight
14.4.3.1 Symptoms
14.4.3.2 Causative Agent
14.4.3.3 Disease Life Cycle
14.4.3.4 Disease Management
14.5 Viral Disease
14.5.1 Yellow Mosaic
14.5.1.1 Symptoms
14.5.1.2 Causative Agent and Disease Life Cycle
14.5.1.3 Disease Management
14.6 Parasitic Diseases
14.6.1 Stem Nematode
14.6.1.1 Symptoms
14.6.1.2 Causative Agent and Disease Life Cycle
14.6.1.3 Disease Management
14.6.2 Broomrape
14.6.2.1 Causative Agent and Symptoms
14.6.2.2 Disease Life Cycle
14.6.2.3 Disease Management
14.7 Summary
References
Index
