Yellow pea and faba bean are potential candidates to replace soybean-based ingredients due to their suitability for cultivation in the northern hemisphere, non-genetically modified organisms cultivation practice and low risk of allergenicity. This study examined the functionality of local yellow pea and faba bean protein isolates/concentrate as meat analogue products. The most critical factors affecting the texture properties of meat analogue were also determined. Extrusion was used to produce high-moisture meat analogues (HMMAs) from yellow pea and faba bean protein isolates/concentrates and HMMAs with fibrous layered structures was successfully produced from both imported commercial and local sources. The texture properties of the HMMA produced were mainly affected by the ash, fiber and protein content and water-holding capacity of the source protein. Three extrusion process parameters (target moisture content, extrusion temperature, screw speed), also significantly affected HMMA texture. In conclusion, functional HMMA can be produced using protein isolates derived from locally grown pulses.

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High-Moisture Meat Analogues Produced from Yellow Pea and Faba Bean Protein Isolates/Concentrate: Effect of Raw Material Composition and Extrusion Parameters on Texture Properties

Traditional and novel food processing methods has been employed to reduce the anti-nutritional factors (ANFs) such as phytic acid, trypsin inhibitors, tannins, saponins and oxalate to enhance the safety and quality of edible grains. Among these, microwave processing has advantage of being fast, consistent, safe, efficient, and green technology for the reduction of the ANFs. Microwave processing power and duration has significant effect on the inactivation of ANFs and needs to be critically evaluated for effective application on food grains. The reduction of heat labile ANFs by microwave heating is due to degradation by heat along with formation of insoluble complex. Pre-treatment such as soaking enhance their reduction through leaching and hydrolysis. The present review illustrates the mechanism, scope, application and future prospects of microwave processing to reduce the different ANFs present in food grains.

Microwave processing: A way to reduce the anti-nutritional factors (ANFs) in food grains

Faba bean protein: A promising plant-based emulsifier for improving physical and oxidative stabilities of oil-in-water emulsions.

A review of nutritional profile and processing of faba bean (Vicia faba L.)

The fruits and vegetables processing industry is one of the most relevant food by-products, displaying limited commercial exploitation entailing economic and environmental problems. However, these by-products present a considerable amount of dietary fiber and prebiotics with important biological activities, such as gut microbiota modulation, lowering the glycemic load and replacing some unhealthy ingredients with an impact on food texture. Therefore, the international scientific community has considered incorporating their extracts or powders to preserve or fortify food products an area of interest, mainly because nowadays consumers demand the production of safer and health-promoting foods. In the present review, literature, mainly from the last 5 years, is critically analyzed and presented. A particular focus is given to utilizing the extracted dietary fibers in different food products and their impact on their characteristics. Safety issues regarding fruits and vegetables wastes utilization and anti-nutritional compounds impact were also discussed.

Dietary Fiber and Prebiotic Compounds in Fruits and Vegetables Food Waste

Faba beans (Vicia faba L.) are the third most important legume after soya (Glycine max) and pea (Pisum sativum). Similar to other legumes, it contains high amount of lysine rich protein (one of the essential amino acids), carbohydrates and other essential micronutrients. It can also be entitled as the cheapest source of protein. Although, comparatively it has a higher shelf life, but this legume is highly underutilized due to the omnipresence of antinutritional factors (ANF's) like protease inhibitors, amylase inhibitors, lectins, convicine and vicine, etc. Though, the amino acid profile is not complete, but other foods such as cereals and legumes can be used as complementary to each other. Due to presence of these ANF's, harmful effects are observed after its raw ingestion, overshadowing the nutritional aspects. Recent advancements in food technology like extrusion, microwave heating, fortification, extrusion, fermentation, bioprocessing, etc. along with traditional methods have given positive results, allowing human consumption and inclusion of faba beans in various novel food products. The functional characteristics of bioactive compounds, the nutritional characteristics and the results obtained after application of the above stated food processing techniques have been properly discussed in this article.

Nutritional composition, anti-nutritional factors, pretreatments-cum-processing impact and food formulation potential of faba bean (Vicia faba L.): A comprehensive review

Kuldeep A. Rahate

Papers

Nutritional composition, anti-nutritional factors, pretreatments-cum-processing impact and food formulation potential of faba bean (Vicia faba L.): A comprehensive review