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  • Title: Nutritional quality of protein flours of fava bean (Vicia faba L.) and in vitro digestibility and bioaccesibility.
    Author: Ayala-Rodríguez VA, López-Hernández AA, López-Cabanillas Lomelí M, González-Martínez BE, Vázquez-Rodríguez JA.
    Journal: Food Chem X; 2022 Jun 30; 14():100303. PubMed ID: 35450143.
    Abstract:
    Fava bean (Vicia faba L.) is a high-protein crop consumed worldwide and is an exceptional plant-based protein source for human consumption. The present study evaluated in vitro nutritional properties of four different protein flours of fava bean: minimal processed flour (MPF), cooked flour (CF), non-polyphenol protein concentrate (NPP), and polyphenol-protein concentrate (PP). NPP showed the highest protein concentration of 94.39 ± 0.76%. The heat treatment significantly increased the in vitro protein digestibility in CF (94.15 ± 2.45%). NPP and PP showed the highest bioaccessibility, 29.85 ± 1.88 and 33.19 ± 1.65%, respectively, no significant differences. SDS-PAGE analysis revealed bioaccessible low molecular weight peptides (<15 kDa) and legumin and vicilin presence. In silico analysis of bioactive peptides of legumin and vicilin presented high occurrence frequencies of bioactivities, as angiotensin-converting enzyme-inhibitor and dipeptidyl peptidase III/IV inhibitor peptides. This study supports the use and further investigation of fava bean proteins for human nutrition.
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