Compositional and microstructural changes in faba bean (Vicia faba L.) during soaking and boiling

Area of Science:

• Food Science
• Plant Biochemistry
• Microbiology

Background:

• Faba bean cultivation is rising in Nordic regions, but anti-nutritional factors (ANFs) and poor functional properties limit its use.
• Processing methods are needed to improve faba bean's nutritional and functional characteristics for wider food applications.

Purpose of the Study:

• To evaluate the impact of soaking and boiling treatments on faba bean composition and functional properties.
• To assess the effectiveness of Lactiplantibacillus plantarum (LAB) and sodium bicarbonate in reducing ANFs and improving techno-functional properties.

Main Methods:

• Faba beans were soaked in water, sodium bicarbonate, or LAB, followed by boiling.
• Microbiological, chemical (ANFs, protein, starch, amino acids, phenolics), and structural analyses were performed.
• Plant-based beverage models were created to assess functional properties like viscosity and stability.

Main Results:

• LAB inoculation lowered pH and improved microbial safety during soaking.
• Soaking with LAB and boiling significantly reduced vicine, convicine, and phytic acid by up to 71.3%.
• LAB treatment improved beverage viscosity, water-holding capacity, stability, and color, while sodium bicarbonate altered the plant matrix.

Conclusions:

• Soaking faba beans with LAB is an effective strategy to reduce ANFs and enhance functional properties.
• Processed faba beans show improved techno-functional performance, making them suitable for plant-based beverage applications.
• This study highlights the potential of microbial fermentation in improving the utilization of faba beans in food products.