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Record Nr. |
UNINA9910631096003321 |
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Titolo |
Faba bean : chemistry, properties and functionality / / Sneh Punia Bangar, Sanju Bala Dhull, editors |
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Pubbl/distr/stampa |
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Cham, Switzerland : , : Springer, , [2022] |
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©2022 |
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ISBN |
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Descrizione fisica |
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1 online resource (402 pages) |
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Disciplina |
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Soggetti |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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Nota di contenuto |
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Intro -- Preface -- Contents -- About the Editors -- Contributors -- Chapter 1: Introduction: Global Status and Production of Faba-Bean -- 1.1 Introduction -- 1.2 Production Status of Faba Beans -- 1.2.1 Global Trade of Faba Bean -- 1.3 Agronomic Conditions -- 1.3.1 Climatic and Geographical Conditions -- 1.3.2 Soil Type -- 1.3.3 Seed Germination -- 1.3.4 Plantation -- 1.3.5 Mineral Requirements -- 1.4 Diseases in Faba Beans -- 1.5 Conclusion -- References -- Chapter 2: Agrarian Conditions and Post-harvest Practices of Faba Bean -- 2.1 General Overview: Composition Production and Marketing -- 2.1.1 Nutritional, Bio-active and Antinutritional Components -- 2.1.2 Market -- 2.2 Insects and Diseases in Faba Beans -- 2.2.1 Grasshoppers -- 2.2.2 Lygus Bug -- 2.2.3 Pea Leaf Weevil -- 2.2.4 Blister Beetle -- 2.2.5 Pea Aphid -- 2.3 Breeding and Genomics in Faba Beans -- 2.3.1 Breeding Methods -- 2.4 Harvesting of Faba beans -- 2.5 Storage of Faba Beans -- 2.6 Post-Harvest Treatments -- 2.6.1 Packaging -- 2.6.2 Modified Atmosphere Packaging (MAP) -- 2.6.3 Laser Treatment -- 2.6.4 Irradiation -- 2.7 Faba Beans as an Ingredient -- References -- Chapter 3: Physical and Milling Characteristics of Faba-Bean -- 3.1 Introduction -- 3.1.1 Size, Shape, Volume, Density, Porosity and Physical Attributes -- 3.1.2 Rheological Properties of Faba Bean -- 3.1.3 Thermal Properties of Faba Bean -- 3.1.4 Electromagnetic Properties -- 3.1.5 Water and Related Water Properties of Faba Bean -- 3.1.6 Morphological Characteristic of Faba Bean -- 3.2 Milling |
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Characteristics of Faba Bean -- 3.2.1 Milling Process -- 3.2.1.1 Decortication -- 3.2.1.2 Splitting -- 3.2.1.3 Dehulling -- 3.2.1.4 Milling or Grinding -- 3.2.1.4.1 Wet Milling -- 3.2.1.4.2 Dry Milling -- 3.2.1.4.3 Drying -- 3.2.1.4.4 Pre-treatments -- 3.2.2 The Effect of Faba Bean Characteristics on Milling Properties. |
3.2.2.1 Variety and Morphology of the Seeds -- 3.2.2.2 Mechanical Properties -- 3.3 Conclusion -- References -- Chapter 4: Chemistry, Nutrient Composition and Quality of Faba Beans -- 4.1 Introduction -- 4.2 Botanical Characteristics -- 4.2.1 Botany and Cytology -- 4.2.2 Origin -- 4.2.3 Structure of Faba Beans -- 4.2.4 Germplasm Resources -- 4.3 Nutritional Profile -- 4.3.1 Protein -- 4.3.2 Lipids -- 4.3.3 Carbohydrates -- 4.3.4 Vitamins and Minerals -- 4.3.5 Bioactive Compounds -- 4.3.6 Antinutrients -- 4.4 Quality Attributes -- 4.4.1 The Texture of Faba Bean -- 4.4.2 Cooking Quality -- 4.4.3 Quality Attributes of Unprocessed Faba Bean -- 4.4.4 Quality Attributes of Processed Faba Bean -- 4.5 Food Applications -- 4.6 Conclusion -- References -- Chapter 5: Anti-nutritional Attributes of Faba-Bean -- 5.1 Introduction -- 5.2 Antinutritional Factors Present in Fava Bean -- 5.2.1 Lectins -- 5.2.2 Vicine and Convicine -- 5.2.3 Phytic Acid -- 5.2.4 Protease Inhibitors (PI) -- 5.2.5 Tannins -- 5.2.6 Saponins -- 5.2.7 α-Galactosides -- 5.3 Inhibition of Antinutritional Activities in Fava-Bean -- 5.3.1 Non-heat Processing -- 5.3.1.1 Soaking -- 5.3.1.2 Dehulling -- 5.3.1.3 Germination -- 5.3.1.4 Fermentation -- 5.3.2 Heat Processing -- 5.3.2.1 Cooking and Autoclaving -- 5.3.2.2 Microwaves Treatment (Roasting) -- 5.3.2.3 Extrusion -- 5.3.3 Genetic Improvement -- 5.4 Conclusion -- References -- Chapter 6: Faba-Bean Antioxidant and Bioactive Composition: Biochemistry and Functionality -- 6.1 Introduction -- 6.1.1 Botanical Description -- 6.1.2 Edible Parts -- 6.1.3 Traditional Uses -- 6.1.4 Phytochemistry of Vicia faba Linn. Plant -- 6.1.5 Essential Oil composition of Vicia faba Linn. Plant -- 6.1.6 Pharmacological Activities of Vicia faba Linn. Plnt -- 6.1.6.1 Antioxidant Activity -- 6.1.6.2 Anticoagulant Activity -- 6.1.6.3 Antidiabetic Activity. |
6.1.6.4 Antihemolytic Activity -- 6.1.6.5 Enzyme Inhibition Activity -- 6.1.6.6 Anticancer Activity -- 6.1.6.7 Antimicrobial Activity -- 6.1.6.8 Anti-Inflammatory Activity -- 6.1.6.9 Anti-Parkinson Activity -- 6.1.6.10 Antidepressant Activity -- 6.1.6.11 Anticonvulsant Activity -- 6.1.6.12 Estrogenic Activity -- 6.1.6.13 Diuretic Activity -- 6.1.6.14 Antihepatotoxic Activity -- 6.1.7 Conclusion -- References -- Chapter 7: Effect of Processing on the Nutrients and Anti-nutrients Composition of Faba-Bean -- 7.1 Introduction -- 7.2 Effect of Processing on Faba Bean Nutrients and Anti-nutrients Composition -- 7.2.1 Blanching -- 7.2.2 Soaking -- 7.2.3 Dehulling -- 7.2.4 Cooking -- 7.2.5 Roasting -- 7.2.6 Germination -- 7.2.7 Fermentation -- 7.2.8 Enzyme Treatment -- 7.2.9 Extrusion Cooking -- 7.2.10 Irradiation -- 7.2.11 Microwave Heating -- 7.3 Conclusion -- References -- Chapter 8: Effect of Storage on Quality and Cooking Attributes of Faba Bean -- 8.1 Introduction -- 8.2 Postharvest Conditions During Storage -- 8.2.1 Temperature -- 8.2.2 Bean Moisture Content and Relative Humidity of the Store -- 8.2.3 Time and Light -- 8.2.4 Insect Pests in Storage -- 8.3 Overview of Postharvest Storage of Dried Faba Bean -- 8.3.1 Silos -- 8.3.1.1 Sealable Silos -- 8.3.1.2 Non-Sealable Silos -- 8.3.2 Grain Bags -- 8.3.3 Plastic Bags -- 8.3.4 Tin Cans -- 8.3.5 Storage in Makamer -- 8.3.6 Glass Jars -- 8.3.7 Aluminum Foil Bags -- 8.4 Influence of Postharvest Storage Conditions on Physical Properties of Faba Bean -- 8.4.1 Seed Testa Color -- 8.4.2 Hydration Coefficient (Imbibition Value) -- 8.4.3 Swelling Coefficient -- 8.4.4 Electric Conductivity -- |
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8.4.5 Solute Leaching -- 8.5 Influence of Storage Conditions on Chemical Composition of Faba Bean -- 8.5.1 Nutritional Composition of Faba Bean -- 8.5.1.1 Protein -- 8.5.1.2 Moisture -- 8.5.1.3 Fat -- 8.5.1.4 Fiber. |
8.5.1.5 Ash -- 8.5.1.6 Carbohydrate -- 8.5.1.7 Vitamin C -- 8.5.2 Bioactive Compounds of Faba Bean -- 8.5.2.1 Total Phenolic Content -- 8.5.2.2 Total Tannin Content -- 8.5.2.3 Phytic Acid Content -- 8.5.2.4 Total Alkaloid Content -- 8.5.2.5 Pectic Substances -- 8.6 Influence of Storage Conditions on Faba Bean Cookability -- 8.7 Conclusion -- References -- Chapter 9: Faba Bean Starch: Structure, Physicochemical Properties, Modification, and Potential Industrial Applications -- 9.1 Introduction -- 9.2 Yield and Starch Isolation -- 9.3 Starch Composition and Structure -- 9.3.1 Amylose, Amylopectin and Minor Starch Component -- 9.3.2 Crystallinity -- 9.3.3 Granule Morphology -- 9.4 Physical and Physicochemical Properties of Faba Bean Starch -- 9.4.1 Colour and Light Transmittance -- 9.4.2 Amylose Leaching -- 9.4.3 Swelling and Solubility -- 9.4.4 Rheological and Pasting Properties -- 9.5 Thermal Properties -- 9.5.1 Gelatinisation and Retrogradation Temperatures -- 9.5.2 Gelatinisation and Retrogradation Enthalpies -- 9.6 In-Vitro Starch Digestibility -- 9.7 Starch Modification Methods and Their Impacts on Physicochemical Properties -- 9.7.1 Chemical Modification -- 9.7.2 Physical Modification -- 9.7.3 Enzymatic Modification -- 9.8 Potentials of Faba Bean Starch -- 9.8.1 Food Products -- 9.8.2 Industrial Use -- 9.8.3 Functionality -- 9.9 Conclusions and Future Perspectives -- References -- Chapter 10: Faba Bean Proteins: Extraction Methods, Properties and Applications -- 10.1 Introduction -- 10.2 Classification of Faba Bean Proteins -- 10.2.1 Globulin Proteins -- 10.2.2 Non-globulin Proteins -- 10.3 Extraction of Faba Bean Proteins -- 10.3.1 Dry Extraction -- 10.3.2 Wet Extraction -- 10.4 Characterization of Faba Bean Proteins -- 10.4.1 Solubility -- 10.4.2 Surface Characteristics -- 10.4.3 Water Absorption Capacity and Oil Absorption Capacity. |
10.4.4 Foaming Properties -- 10.4.5 Emulsifying Properties -- 10.4.6 Gelling Properties -- 10.5 Modifications of Isolated Protein -- 10.5.1 Physical Modification -- 10.5.1.1 High Pressure Processing (HPP) -- 10.5.1.2 High Pressure Homogenization (HPH) -- 10.5.1.3 Extrusion -- 10.5.1.4 Sonication or Ultrasound Processing -- 10.5.1.5 Microwave Treatment -- 10.5.1.6 Food Irradiation -- 10.5.2 Chemical Modifications -- 10.5.2.1 Derivatization -- 10.5.2.2 pH Shifting Method -- 10.5.3 Biological Modifications -- 10.5.3.1 Enzymatic Hydrolysis -- 10.5.3.2 Lactic Acid Fermentation -- 10.6 Applications of Free and Modified Proteins -- 10.7 Technical Challenges Associated with Commercialization of Faba Beans -- 10.8 Genetically Modified Faba Beans -- 10.9 Future Prospects -- 10.10 Conclusions -- References -- Chapter 11: Biofortification: Quality Improvement of Faba Bean -- 11.1 Introduction -- 11.2 Production of Faba Beans (Broad Bean) Among the Continents -- 11.3 Factors Affecting Faba Beans Productivity -- 11.3.1 Drought -- 11.3.2 Temperature -- 11.3.3 Diseases -- 11.3.4 Waterlogging -- 11.4 Overview of Biofortification in Developing Countries -- 11.5 Methods of Biofortification -- 11.6 Benefit of Biofortification -- 11.7 Improvement in the Quality of Faba Beans -- 11.8 Nutritional and Antinutritional Composition of Faba Beans -- 11.9 Conclusion -- References -- Chapter 12: Faba Bean Utilization: Past, Present and Future -- 12.1 Introduction -- 12.2 Potentials of Faba Beans -- 12.2.1 Faba-Bean in World Food Security -- 12.2.2 Unlocking Pathway to Sustainable Diet -- 12.3 Utilization of Faba Beans -- 12.3.1 Faba Bean Utilization - Past -- 12.3.1.1 |
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Utilization of Faba Bean for Human Consumption -- 12.3.1.2 Utilization of Faba Bean in Animal Feed -- 12.3.1.3 Effect of Faba Bean Inclusion in Poultry and Pig Feeds. |
12.3.1.4 Effect of Faba Bean Inclusion in Ruminant Feed. |
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