Current review of faba bean protein fractionation and its value‐added utilization in foods

Abstract

AbstractFaba beans are widely consumed around the globe especially in the mid‐Eastern region as whole seeds while being an emerging feedstock for protein‐rich ingredients for the food industry. Their higher protein levels compared to other pulses (e.g., pea) make them attractive to ingredient processors for adding value to primary crop production. Protein fractionation occurs through wet or dry processing which results in different techno‐functional properties (solubility, foaming, emulsifying, etc.) depending on the exact fractionation method used. Pre or post fractionation treatments allow for modulation of the properties needed for specific food formulation. Faba bean protein ingredients have been integrated into a range of food applications with success as substitutes for cereal flours in bread and pasta and as animal protein replacements in dairy and meat alternatives. Therefore, this review examines the current state of faba bean processing as value‐added fractionated ingredients, their functionality, flavor, and novel food applications to highlight the important role faba bean protein can play in the food industry.