Faba Bean Flour Research Articles

Effect of air classification and fermentation by Lactobacillus plantarum VTT E-133328 on faba bean (Vicia faba L.) flour nutritional properties

The effects of air classification and lactic acid bacteria fermentation on the reduction of anti-nutritional factors (vicine and convicine, trypsin inhibitor activity, condensed tannins and phytic acid) and in vitro protein and starch digestibility of faba bean flour were studied. Free amino acid (FAA) profile analysis was also carried out. Air classification allowed the separation of the flour into protein and starch rich fractions, showing different chemical compositions and microstructures. Lactobacillus plantarum growth and acidification in faba bean flour and its fractions were assessed. The anti-nutritional compounds were separated mostly to the fine protein-rich fraction. Fermentation caused the decrease of vicine and convicine contents by more than 91% and significantly reduced trypsin inhibitor activity and condensed tannins (by more than 40% in the protein-rich fraction). No significant (P>0.05) variation was observed for total phenols and phytic acid content. Fermentation increased the amount of FAA, especially of the essential amino acids and γ-aminobutyric acid, enhanced the in vitro protein digestibility and significantly lowered the hydrolysis index.This work showed that the combination of air classification and fermentation improved nutritional functionality of faba bean flour which could be utilized in various food applications.

Effects of Faba Bean (Vicia faba L.) Flour on Viability of Probiotic Bacteria During Kefir Storage

<p>Whole ground faba bean was investigated for its capability and efficiency to enhance bacterial survival and growth during kefir storage. Microbial analyses, pH and total titratable acidity (TTA) were measured in kefir samples, containing starter cultures with or without probiotic bacteria, (<em>Lactobacillus acidophilus</em><em> </em>and <em>Bifidobacterium</em><em> </em><em>lactis</em>) supplemented with whole ground faba bean during 28 days cold storage at 4 ºC. Faba bean flour supplementation (4%) stimulated bifidogenic microbial growth, increased titratable acidity linearly from day 1 to 21, and reduced pH during kefir storage. Bacterial count was strongly and positively correlated with lactic acid content and inversely associated with pH. Faba bean contributed to the additive effect on viable cell counts and pH of the probiotic co-culture (<em>Lb. acidophilus </em>and <em>B. lactis</em>), but had a distinct antagonistic effect on titratable acidity of kefir. Hierarchical cluster analysis based on the microbiological, titratable acidity and pH data differentiated kefir corresponding to the presence or absence of faba bean supplementation. Faba bean flour maintain sprobioticst ability and extends kefir shelf life.</p>

Optimization of Protease Production by Bacillus mojavensis A21 on Chickpea and Faba Bean

Response surface methodology (RSM) was employed to optimize the medium composition and culture conditions for the production of alkaline proteases by Bacillus mojavensis A21 on uncommon substrates: chickpea (CF) and faba bean (FF) flours. A significant positive influence of temperature, CF, FF, incubation time and inoculums size on the protease production was evaluated by Plackett Burman Design. Among these, CF was the most influential factor. The enhancement of protease to 9127 U/ml was achieved with the optimization procedure on the medium composed of (g/l): CF, 40; FF 30, NaCl 2.0; KH2PO4 1; K2HPO4 1; CaCl2, 0.1; MgSO4 0.1. The cultures were conducted for 72 hours with an IS of 2%, at 30&degC, an agitation speed of 150 rpm and an initial pH of 8.0. More interestingly, the optimization was accomplished using two cheap and local fermentation substrates, CF and FF, which could result in a significant reduction in the cost of medium constituents. The maximum alkaline protease production was 9127 U/ml after 72 h of incubation and showed 5-fold increase in protease production over the initial level.

Characteristics of thick kmaj bread enrichment with faba bean (Vicia faba) flour

Thick kmaj is a flat bread type known in the west as pita bread that promotes the use of composite flour from inexpensive sources with high protein content to substitute wheat flour to produce protein-enriched bread. The effect of replacing 5, 10 and 15% of wheat flour (WF) with faba bean flour (FBF) in thick kmaj bread was evaluated compared to bread produced from wheat flour (WFB). The breads produced were evaluated using straight dough method. Proximate chemical evaluation of WF and FBF and breads showed that protein, fat and crude fibre content were increased with increasing FBF. The corresponding bread protein content increased significantly from 12.89% in WFB to 19.69% in 15% FBF bread, while bread fat content increased from 1.06% to 1.23%. The upper layer percentage was higher in bread with 15% FBF compared to the control. Sensory analysis results showed that the total score of bread was significantly higher in control and the 5% FBF replacement. The thick kmaj bread produced from composite flour 5...

Relative contribution of phytates, fibers and tannins to low iron in vitro solubility in faba bean (Vicia faba L.) flour and legume fractions

Purpose – The bioavailability of iron from faba bean is low because it is present as an insoluble complex with food components such as phytate, fiber and tannin. The purpose of this paper is to try to identify the nature of the complexes between anti‐nutritional factors and iron in faba bean and legume fractions by using simulations of gastro‐intestinal digestion.Design/methodology/approach – To this aim, the authors evaluated the effect of the action of fiber‐ and/or phytate‐degrading enzymes on solubilization of iron from insoluble residues obtained after gastro‐intestinal digestion of faba bean flour and fractions.Findings – In insoluble residues of raw faba bean flour, simultaneous action of cellulase and phytases made it possible to release about 28 percent units more iron than that released with the treatment without enzymes. About 49.8 percent of iron in raw faba bean flour was solubilized after in vitro digestion and simultaneous action of cellulase and phytase. In the residues of the hull fractio...

Effects of polyphenol oxidation onin vitroiron availability in faba bean (Vicia fabaL.) flour

Tannic acid (TA) and green tea extract (GTE) were added to faba bean flour, before and after incubation with polyphenol oxidase (mushroom tyrosinase), and the effect on in vitro iron availability was investigated. The inhibitory effect of TA and GTE was dose dependent, and the in vitro iron availability decreased from 64.5% in the pure faba bean flour to 9.8% (P < 0.05) with the addition of 1 mg of TA 1 g−1 to faba bean flour. The addition of 5 mg of GTE resulted in low in vitro iron availability as after the addition of 10 mg of TA (11.6% against 10.3% for 1 mg TA). Incubation of the polyphenols with tyrosinase before addition to the faba bean flour significantly increased the in vitro iron availability. The increase in iron availability was significant (P < 0.05) when amounts of 0.2, 0.5 or 1 mg g−1 TA or GTE added to faba bean flour, respectively, were oxidised, even with the lowest amount of tyrosinase (150 u). Oxidation of 1 mg TA or GTE with 150 u tyrosinase increased the in vitro iron availability from 10.3% to 15.5% and from 19.2% to 26.1%, respectively. At the 300-u level, the addition of higher amounts of enzyme (from 600 to 900 u) did not have any effect. The results from the study therefore suggest that the oxidation of polyphenols may be a promising way to increase the availability of iron in polyphenol-containing legume foods.

Influence of polyphenol oxidase, peroxidase and organic acids on the in vitro iron bioavailability in faba bean flour

Dephytinized faba bean flour was incubated with crude extracts from pear, banana, or apple, respectively, followed by investigation of the impacts on the phenolic content and on in vitro iron bioavailability. Incubation with crude extracts resulted in significant reduction of phenolic compounds in faba bean flour. The largest reduction in phenolic compounds (51.0%) was obtained after incubation with apple extract, as well as the highest amount of in vitro iron bioavailability (68.6%), with banana extract being almost as effective (42.1% reduction). Incubation with pear or banana extract increased in 14.1% and 22.2% the in vitro iron bioavailability. Peroxidase activity and some organic acids in the fruit extracts might also have contributed to the positive effect on in vitro iron bioavailability. The results from this study suggest that the polyphenol oxidase activity in simple fruit extracts can be utilized to increase the in vitro iron bioavailability in dephytinized polyphenol-containing legume foods.

Effects of phytase and polyphenol oxidase treatments on in vitro iron bioavailability in faba bean (Vicia faba L.)

After reduction of phytate with phytase, water slurries of faba bean flour were incubated with polyphenol oxidase (mushroom tyrosinase), and the effects on different phenolic groups and on in vitro iron bioavailability were studied. Enzyme incubation was also performed after cooking, soaking and germination of the faba beans. Phytase incubation significantly decreased the phytate content, and incubation with polyphenol oxidase had a reducing effect on total phenol content, as well as on the amount of catechol and resorcinol groups. The in vitro iron bioavailability increased when the faba beans were incubated with phytase and polyphenol oxidase, and the highest in vitro iron bioavailability was obtained when the soaked samples were incubated. The results from this study suggest that oxidation of polyphenols in the faba bean, after reduction of phytate, may be used to increase the bioavailability of iron in foods prepared from this legume.

Effect of phytase treatment on iron bioavailability in faba bean (Vicia faba L.) flour.

The effect of dephytinisation, using an exogenous phytase under optimal conditions (pH 5.5, 37 °C), and subsequent removal of the soaking solution after processing, on the bioavailability of iron from faba bean (Vicia faba L.) flour was studied. Soaking of the faba bean flour led to a considerable reduction in the content of iron (39%), whereas a lower reduction in iron content (10%), was obtained after additional treatment with phytase, than in the soaked faba bean flour. The digestive utilisation of iron from the raw and soaked faba bean flours by growing rats was negligible, but increased significantly as a result of phytase treatment. The low iron absorption obtained for the former two treatments, during an experimental period of 10 days, was not reflected in any of the haematological indices (red blood count, haemoglobin, haematocrit) or tissues (femur, heart, kidney) studied, with the exception of the sternum. The latter appears to be a useful indicator of iron bioavailability.

Legume-Fortified Pasta. Impact of Drying and Precooking Treatments on Pasta Structure and Inherent In Vitro Starch Digestibility

The low glycaemic index of pasta can be attributed to its specific structure. A change in pasta structure can therefore lead to a change in its starch digestibility. The use of drastic drying conditions or the addition of non-traditional ingredients to durum wheat pasta was already demonstrated to affect its structure, leading to a modification of its starch digestibility. However, the combining effect of using different technological treatments and different raw materials on pasta structure and consequences on its starch digestibility pasta are still unknown. The objective of this work was therefore to determine the impact of different technological treatments on the structure and the in vitro starch digestibility (i.e. rapidly available glucose value) of legume-fortified pasta. Legume-fortified pasta was prepared from 65% of durum wheat semolina and 35% of split pea or faba bean flour. Four different technological treatments were applied: drying at low temperature of 55 °C (LT), drying with the application of a very high temperature of 90 °C at low moisture content (VHT.LM), lyophilisation, and precooking followed by LT drying. Legume-fortified pasta dried at LT served as a reference. Lyophilisation induced a higher starch digestibility that could be attributed to the high porosity of pasta and the weakness of its protein network. In contrast, VHT.LM drying and precooking treatment led to a lower in vitro starch digestibility, probably as a result of the strengthening of the protein network at a macromolecular level, protecting starch from enzymatic attack.

Impact of Legume Flour Addition on Pasta Structure: Consequences on Its In Vitro Starch Digestibility

Pasta is popular for its ease of cooking and its low glycaemic index (GI). This interesting nutritional property can be attributed to its specific compact structure generally described as a protein network entrapping starch granules. Despite this low GI, pasta is poor in fibres and lack some essential amino acids. To enhance its nutritional composition, pasta can be fortified with non-traditional ingredients such as legume flours. The objective of this study was to investigate the impact of legume flour addition on pasta structure and the inherent consequences on the in vitro digestibility of starch. The addition of a high level (35%, w/w) of legume flour, especially split pea flour, induced some minor structural changes in pasta. The inclusion of fibres, the dilution of gluten proteins by albumins and globulins, and the larger amount of thin protein films (in split pea pasta) may have favoured higher susceptibility of starch to digestive enzymes. At the opposite, the presence of some partially gelatinised starch granules in the core of fortified pasta may have favoured the decrease in the in vitro starch digestibility. As a consequence, a high level of legume flour addition in pasta did not have any significant impact on its in vitro starch digestibility. A high level of split pea and faba bean flours can thus be added to pasta to increase its nutritional composition while keeping its low glycaemic index.

Effects of Phytases and Dehulling Treatments on In Vitro Iron and Zinc Bioavailability in Faba Bean (Vicia faba L.) Flour and Legume Fractions

In vitro digestions were performed on faba bean flours with decreased phytate contents and on 2 dephytinized or nondephytinized faba bean fractions, a dehulled faba bean fraction, and a hull fraction with low and high fiber and tannin contents, respectively. In vitro bioavailability iron and zinc was defined as the relative amount of iron and zinc that became soluble after enzymatic treatment. Faba bean samples were sequentially digested with enzymes, including amylase, pepsin, pancreatin, and bile, under certain conditions following the enzymatic degradation procedure. Iron and zinc in vitro bioavailability of whole faba bean flours were significantly improved by phytate degradation, even if the phytate were not all degraded. Total dephytinization of dehulled faba bean led to an obvious increase in iron and zinc in vitro bioavailability, but that of hulls had no effect on either iron or zinc in vitro bioavailability. Fibers and tannins other than phytate are more important in chelating a high proportion of iron and zinc in faba bean hulls.

Avaliação de algumas propriedades funcionais das farinhas de tremoço doce (Lupinus albus) e feijão guandu (Cajanus cajan (L) Millsp) e sua utilização na produção de fiambre

O aumento na demanda de alimentos no mundo tem motivado pesquisadores a buscarem fontes alternativas a fim de enriquecer nutricionalmente alimentos industrializados e torná-los viáveis economicamente às populações menos favorecidas. O tremoço doce e o feijão guandu são leguminosas com elevado conteúdo proteico e grande potencial de utilização no enriquecimento nutricional de alimentos industrializados, além de desempenharem funcionalidades. Os resultados obtidos neste trabalho permitiram observar que a farinha de tremoço doce é capaz de absorver de 172 a 186% do seu peso em água e de ~62% em óleo, enquanto que a farinha de feijão guandu absorve cerca de 100% de seu peso em água e 50% em óleo. Boa atividade e estabilidade foram observadas para as emulsões obtidas com estas farinhas, indicando potencial de aplicação na produção de embutidos. Objetivou-se neste trabalho, avaliar algumas propriedades funcionais das farinhas de tremoço doce e feijão guandu e sua utilização na fabricação de fiambres. Os fiambres foram elaborados no Laboratório de Controle de Qualidade de Alimentos da Faculdade de Ciências Farmacêuticas da Universidade Estadual Paulista (UNESP), na cidade de Araraquara, com o intuito de oferecer um alimento enriquecido nutricionalmente. Quando comparados ao fiambre elaborado com a adição de concentrado proteico de soja, estes fiambres não apresentaram diferenças significativas nos atributos sensoriais aparência, cor, aroma, textura e impressão global, embora tivessem pouca aceitabilidade sensorial.

Effects of phytase, cellulase and dehulling treatments on zinc in vitro solubility in faba bean (Vicia faba L.) flour and seed fractions

SummarySimulations of gastro‐intestinal digestion was used to try to identify the nature of the complexes between antinutritional factors and zinc in faba bean fractions. In the hull fraction, the action of phytases and the simultaneous action of cellulase and phytase allowed about 7% and 35% additional zinc to be solubilised, respectively. Single enzymatic degradation of phytates from dehulled faba bean allowed solubilisation from 65% to 93% of zinc depending upon the treatment. The zinc of faba bean flour was mainly linked to phytates and the greater the degree of phytate degradation before in vitro digestion, the greater the quantity of zinc released. In dehulled faba bean zinc was almost exclusively chelated by phytates. In the hull of faba bean, the majority of zinc was chelated in complexes between phytates and fibres.

Effects of Phytase, Cellulase, and Dehulling Treatments on Iron and Zinc in Vitro Solubility in Faba Bean (Vicia faba L.) Flour and Legume Fractions

Simulations of gastrointestinal digestion were used to try to identify the nature of the complexes between antinutritional factors and iron and zinc in faba bean and legume fractions. In digestible residue of raw faba bean flour, simultaneous action of cellulase and phytases made it possible to release about 28% units more iron than that released with the treatment without enzymes. About 49.8% of iron in raw faba bean flour was solubilized after in vitro digestion and simultaneous action of cellulase and phytase. In the hull fraction, the action of phytases and the simultaneous action of cellulase and phytase allowed about 7 and 35% units of additional zinc to be solubilized, respectively. Single enzymatic degradation of phytates from dehulled faba bean allowed solubilization from 65 to 93% of zinc, depending upon the treatment. In dehulled faba bean, iron was chelated by phytates and by fibers, whereas zinc was almost exclusively chelated by phytates. In the hull of faba bean, a high proportion of iron was chelated by iron-tannins, while the rest of iron as well as the majority of zinc were chelated in complexes between phytates and fibers.

Fortification of pasta with split pea and faba bean flours: Pasta processing and quality evaluation

Nutritionally enhanced spaghetti was produced by adding high amounts (35% db) of legume flour (split pea or faba bean) to durum wheat semolina. The production of fortified pasta required an adaptation of the pasta making process (higher hydration level and mixing speed) to limit agglomeration of particles during mixing. Moreover, addition of legume flour induced a decrease in some pasta quality attributes (e.g. higher cooking loss, lower breaking energy). This could be attributed to the introduction of non-gluten proteins and insoluble fibres which weakened the overall structure of pasta. A modification of the sensorial properties including higher hardness and higher fracturability were also observed. Some quality attributes (e.g. lower cooking loss) of fortified pasta were improved by applying high and very high temperatures during the drying cycle, reflecting strengthening of the protein network. However, these treatments resulted in excessively firm and rubbery pasta according to the panelists.

Nutrients and antinutritional factors in faba beans as affected by processing

The influence on the nutrients content (soluble sugars, starch, dietary fibre and calcium) and antinutritional factors (α-galactosides and phytic acid) of faba beans (Vicia faba, L. major) of soaking in different solutions (distilled water, citric acid, and sodium bicarbonate solutions), cooking the presoaked seeds, dry-heating and germination have been studied. Soaking brought about a decrease in starch, sucrose, fructose, α-galactoside, dietary fibre and calcium content. Glucose was detected in soaked faba beans and soaking did not modify the phytic acid content. Cooking the presoaked faba beans produced a slight decrease in starch, and caused a general drop in α-galactosides, dietary fibre, calcium and phytic acid, with the exception of seeds presoaked in sodium bicarbonate in which cooking did not cause any appreciable changes in comparison with the unprocessed faba beans. Germination caused a sharp reduction in α-galactoside and phytic acid content after 6 days, whilst starch and dietary fibre decreased slightly. Calcium, however, enjoyed a slight increment during germination which was related to the decrease in the content of hemicellulose and phytic acid. Dry-heating caused a noticeable reduction in all the nutrients and antinutritional factors investigated. Of all the treatments studied, germination appears to be the best processing method to obtain nutritive faba bean flour, since it caused a minor decrease in starch content (15% loss), the largest α-galactoside and phytic acid removal (94% and 45%, respectively) and provided an appreciable amount of dietary fibre.

Nutritional, functional and sensory properties of wheat, rice and fababean blends texturized by drum drying

Blending of wheat and fababean Flours (73:27 w/w) to the 17.8% protein (N×5.7) level increased the amino acid (AA) score from 38 to 59, whereas a 17.7% protein blend of rice Flour and fababean protein concentrate (82:18 w/w) increased the AA score from 62 to 72. Nutritive indices were not improved by including cottonseed or sesame Flours in the blends. Cooking and texturization on a drum dryer reduced the AA scores to 47 and 67, respectively, for the wheat and rice blends, indicating that rice/fababean blends would be preferred in weaning foods. Texturization caused a marked increase in water absorption but reduced oil emulsiFication of all blends. Sensory evaluation rated the texturized products favourably when consumed as a breakfast cereal or puffed, baked snack.

The Effects of Fungal Infection on the Chemical and Functional Properties of Chickpeas(Cicer arietinum) and Faba Beans (Vicia faba)

We investigated the effects of fungal infection on the chemical composition and functional properties of 'healthy' and 'diseased' chickpeas and faba beans which were classified on the basis of visual contamination. Following fungal testing, the 'diseased' seeds were shown to possess relatively low levels of potentially toxigenic fungi as a proportion of the total number of colonies, which was also lower than expected. Mycotoxins could not be detected in either crop. There were no appreciable differences in the average moisture, ash, crude fat, crude protein and acid detergent fibre contents between the 'healthy' and 'diseased' grain of both chickpeas and faba beans. Hydration capacity of the whole seeds did not differ between 'healthy' and 'diseased' grain samples of both chickpeas and faba beans. However, hard seed coatedness was greater in both 'diseased' chickpeas and faba beans compared with the 'healthy' samples. Water and oil absorption capacities were affected by disease in the chickpea and faba bean flours, although the effects were inconsistent between the two seed types. The foaming characteristics of the 'diseased' chickpea and faba bean flours were severely affected.

Selected nutritional, physical and sensory characteristics of pan and flat breads prepared from composite flours containing fababean.

Composite flour blends containing wheat (W), fababean (F), cottonseed and sesame flours were formulated to provide the FAO/WHO/UNU protein requirements for the 2-5 year old child, and evaluated in pan and flat bread applications. Water absorption of composite flour doughs was up to 35% greater than the control but gluten strength and slurry viscosities were markedly reduced. Loaf volume and specific volume of pan breads prepared from composite flours were 25-60% less than that of the control bread but flat breads tolerated the protein supplements extremely well. The W/F flat bread, containing 27% of fababean flour, received acceptable taste, texture and colour scores and was only slightly inferior to the control in puffing and layer separation. Additions of cottonseed or sesame flours to the W/F blend failed to improve sensory properties of the flat breads.