CHANGES IN NUTRITIONAL COMPOSITIONS OF FABA BEANS (Vicia faba) UNDER DIFFERENT PROCESSING METHODS

Abstract

Faba beans are known for their high protein and iron content. They also contain bio-active compounds that have several health benefits. But their consumption is limited due to the presence of antinutritional factors that may impair nutrient absorption. This study was aimed to investigate the effect of various processing techniques, including soaking, dehulling, germination for 96 hours, open cooking, and autoclaving, on the nutritional composition (crude protein and iron content), and phytochemical content (total phenolic content and total flavonoid content), and antinutritional constituents (tannins and phytic acid) of faba beans (Vicia faba). The research employed a randomized experimental design, with faba beans subjected to different processing methods. The mean value of crude protein was found to be 26.50g/100g and iron content to be 5.67mg/100g. The mean value of phytic acid, tannin, total phenolic content, and total flavonoid content was 953.3mg/100g, 217.37mg/100g, 391.8mg/100g and 439.3mg/100g, respectively. The results revealed that germination for 96 hours led to a significant reduction (p<0.05) in tannin and phytic acid levels by 66% and 75%, respectively. This prolonged germination period also resulted in significant increases (p<0.05) in crude protein (+19.62%), iron content (+6.75%), and total flavonoids (+30.3%). These findings highlight the efficacy of germination for 96 hours in improving the nutritional and phytochemical profile of faba beans. These processing techniques demonstrated their potential in reducing antinutrients and enhancing the nutritional quality of faba beans. However, it is worth noting that certain processing techniques resulted in a decrease in phenols and flavonoids, important bioactive components associated with various health benefits. Therefore, a balance must be struck to minimize the loss of beneficial phytochemicals while effectively reducing antinutritional constituents.