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

Abstract

AbstractBackground and ObjectivesFaba 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.FindingsRelative 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.ConclusionsNonconventional 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 NoveltyThis review will advance the science and utilization of faba bean ingredients while providing future research opportunities.