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Faba Beans Protein as an Unconventional Protein Source for the Food Industry: Processing Influence on Nutritional, Techno-Functionality, and Bioactivity
By
Badjona.A, Bradshaw.R, Millman.C, Howarth.M, B.Dubey | Critical Reviews in Food Science and Nutrition (Taylor & Francis)
This study explores how faba bean protein, with a 25% higher protein content than traditional plant proteins, offers a sustainable, functional alternative for plant-based food formulations.
This case study investigates the potential of faba bean protein as an unconventional yet sustainable protein source for the food industry, with protein content up to 60%. It evaluates the impact of processing methods on the nutritional profile, techno-functionality, and bioactive properties of faba bean protein. The research highlights that faba beans offer a high-protein, environmentally friendly alternative to traditional protein sources, with applications in plant-based food products.
Processing techniques, such as fermentation and enzymatic treatments, were shown to enhance the protein’s digestibility, functionality (e.g., solubility and emulsifying properties), and bioactivity, including antioxidant and anti-inflammatory effects. The study underscores the importance of optimized processing strategies to unlock the full potential of faba bean protein in food formulations, thereby supporting the growing demand for sustainable and functional plant-based ingredients.
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