Functional Potential of Peruvian Fava Bean Flours in Bread: Antioxidant Activity and Phenolic Bioaccessibility

Plant-based foods are increasingly valued for their health-promoting and sustainable attributes. Among legumes, fava bean (Vicia faba L.) is notable for its nutritional density and bioactive compounds. This study evaluated the effect of partially substituting wheat flour with raw flours from three Peruvian cultivars (Verde, Quelcao, and Peruanita) on antioxidant potential and phenolic bioaccessibility in bread. Six bread formulations were prepared by replacing 10 and 20% of wheat flour with fava bean flours, alongside a control (100% wheat flour). Antioxidant activity was assessed using ABTS•⁺ and DPPH assays, while total phenolic content (TPC) and total flavonoid content (TFC) were measured spectrophotometrically. Phenolic bioaccessibility and antioxidant activity were further examined through in vitro gastrointestinal digestion following the INFOGEST protocol. Compared with the control, fava bean flours showed significantly higher antioxidant potential (ABTS 26.13 µmol TE/g; DPPH 0.90 µmol TE/g), TPC (1.61 mg GAE/g), and TFC (0.80 mg CE/g), with Peruanita achieving the highest values. Partial substitution enhanced the antioxidant properties of breads, particularly at 20%. After digestion, both breads and flours exhibited greater antioxidant potential and phenolic bioaccessibility, suggesting the release of bound compounds. Partial substitution of wheat flour with Peruvian fava bean flours improves bread’s nutritional and functional properties by enhancing antioxidant potential and phenolic bioaccessibility. These results underscore the value of underutilized Andean legumes as sustainable ingredients for developing functional bakery products with added health benefits.