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.
Description:
A dissertation submitted to the Department of Nutrition and Dietetics, Central
Campus of Technology, Tribhuvan University, in partial fulfilment of the
requirements for the degree of BSC Nutrition and Dietetics.
