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Sneh Punia Bangar Sanju Bala Dhull Editors Faba Bean: Chemistry, Properties and Functionality Faba Bean: Chemistry, Properties and Functionality Sneh Punia Bangar • Sanju Bala Dhull Editors Faba Bean: Chemistry, Properties and Functionality Editors Sneh Punia Bangar Sanju Bala Dhull Food, Nutrition and Packaging Sciences Food Science and Technology Clemson University Chaudhary Devi Lal University Clemson, SC, USA Sirsa, India ISBN 978-3-031-14586-5 ISBN 978-3-031-14587-2 (eBook) https://doi.org/10.1007/978-3-031-14587-2 © The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Switzerland AG 2022 This work is subject to copyright. All rights are solely and exclusively licensed by the Publisher, whether the whole or part of the material is concerned, specifically the rights of translation, reprinting, reuse of illustrations, recitation, broadcasting, reproduction on microfilms or in any other physical way, and transmission or information storage and retrieval, electronic adaptation, computer software, or by similar or dissimilar methodology now known or hereafter developed. The use of general descriptive names, registered names, trademarks, service marks, etc. in this publication does not imply, even in the absence of a specific statement, that such names are exempt from the relevant protective laws and regulations and therefore free for general use. The publisher, the authors, and the editors are safe to assume that the advice and information in this book are believed to be true and accurate at the date of publication. Neither the publisher nor the authors or the editors give a warranty, expressed or implied, with respect to the material contained herein or for any errors or omissions that may have been made. The publisher remains neutral with regard to jurisdictional claims in published maps and institutional affiliations. This Springer imprint is published by the registered company Springer Nature Switzerland AG The registered company address is: Gewerbestrasse 11, 6330 Cham, Switzerland Preface Faba bean (Vicia faba L.) is one of the oldest and most diversified legumes with high nutritional value. Globally, it is the third most important food grain legume after soybean (Glycine max L.) and pea (Pisum sativum L.), currently grown in 58 coun- tries. Faba beans demonstrate global acceptability due to adaptability, genotypic and phenotypic diversity, and several means of preparations and culinary uses. It is a good source of lysine-rich proteins, minerals, vitamins, and many bioactive compounds, especially Levodopa (L-dopa), a dopamine precursor. It is also used as medicine for the treatment of Parkinson’s disease and a nutraceutical agent, which might help in controlling hypertension. Despite the nutritional and biological importance of the faba bean, it has not gained due importance in the past like other crops such as soybean and staple grains (wheat, rice, corn, etc.). However, faba bean is gaining importance nowadays due to the increasing demand for plant-based proteins and meat alternatives. Moreover, pulse flours and ingredients are finding new uses in diverse food applications with enhanced nutritional and sensory properties. Additionally, the contribution of faba bean in maintaining the sustainability of the agricultural system is equally important, as it can efficiently fix the atmospheric nitrogen symbiotically. Therefore, it can play an important role in the rotation and mixed crops for improving soil fertility and intercropped with vegetables, sugar- cane, etc. A number of factors affect the nutrient content and their bioavailability in faba bean, including type and cultivar, growing environment and systems, and handling and storage conditions, hence, determining it’s final utilization in different products. In recent years, faba bean has been cited for imparting health-promoting effects, such as hypocholesterolemic response, diabetes and colorectal cancer prevention, and weight control. The increasing use of faba bean focusing on improved dietary health is an opportunity within both subsistent and developed populations. As a result of current studies and processing practices, the knowledge generated about faba bean utilization is huge and relevant to different research areas such as food, nutrition, pharma, nutraceuticals, agriculture, and environmental studies. Therefore, the massive food-processing and scientific community will have rapid access to the related advances in faba bean to their field with this book. The book v vi Preface Faba Bean: Chemistry, Properties, and Functionality serves as a current resource of information for teachers, scientists, researchers, students, and industry managers, as well as all those who have a stake in faba bean production, processing, and utilization. It covers a wide range of subjects, including production, postharvest technologies, composition and processing technologies, quality and nutritional profile, importance to human health, biofortification, and disease management practices. The content has been described in 14 chapters written by an experienced team of scientists from diverse disciplines, including crop sciences, horticulture, food science and technology, food biochemistry, food engineering, nutritional sciences, and environmental sciences and agricultural extension. We hope that this book will satisfy the needs of most researchers who are working or have a great interest in the concerned field. Undoubtedly, it will be helpful for the general use of students, research scholars, teaching professionals, traditional practitioners, ethnobotanists, and pharmacologists, who may have an extraordinary interest in this crop of paramount importance. This book will also prove fruitful in the field of agriculture, agronomy, botany, plant biology, food science, biotechnol- ogy, medicinal chemistry, medical sciences, pharmacognosy, pharmacology, and pharmaceutical and environmental sciences. We are greatly thankful to Springer Nature Singapore Pte. Ltd. for the prompt acceptance and compilation of this scientific task. We also sincerely extend our gratitude to the staff at Springer for their dedication, sincerity, support, and friendly cooperation in producing this book. With great pleasure we express our sincere thanks to all the contributors for their timely response, outstanding and up-to-date research contribution, support, and consistent patience, which will give way to future directions for research students who believe that laboratory research should be aligned with field applications. Lastly, thanks are also due to well-wishers, research students, and family members for their moral support, blessings, and inspi- ration in the compilation of this book. Clemson, SC, USA Sneh Punia Bangar Sirsa, India Sanju Bala Dhull Contents 1 Introduction: Global Status and Production of Faba-Bean . . . . . . . . 1 Sneh Punia Bangar and Priyanka Kajla 2 Agrarian Conditions and Post-harvest Practices of Faba Bean . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17 Monika Hans, Gurjeet Kaur, Ameeta Salaria, and Thutturu Sravan 3 Physical and Milling Characteristics of Faba-Bean . . . . . . . . . . . . . . . 47 Nilgun Efe and Sezen Sevdin 4 Chemistry, Nutrient Composition and Quality of Faba Beans . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 75 Vandana Chaudhary, Priyanka Kajla, and Shobhit 5 Anti-nutritional Attributes of Faba-Bean . . . . . . . . . . . . . . . . . . . . . . . 97 Dibakar Saha, Abhipriya Patra, V. Arun Prasath, and R. Pandiselvam 6 Faba-Bean Antioxidant and Bioactive Composition: Biochemistry and Functionality. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 123 Tanveer Alam and Lubna Najam 7 Effect of Processing on the Nutrients and Anti-nutrients Composition of Faba-Bean . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 163 Adewumi T. Oyeyinka, Oluwafemi A. Adebo, and Hema Kesa 8 Effect of Storage on Quality and Cooking Attributes of Faba Bean . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 189 Florence A. Bello and Iniobong E. Udoh 9 Faba Bean Starch: Structure, Physicochemical Properties, Modification, and Potential Industrial Applications . . . . 211 Olaide A. Akintayo, Shao J. Zhou, Olayinka R. Karim, Terri Grassby, and Samson A. Oyeyinka vii viii Contents 10 Faba Bean Proteins: Extraction Methods, Properties and Applications . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 245 Priya Dangi, Nisha Chaudhary, Anchita Paul, Saranya Prabha, Rajesh Kumar, and Amrita Poonia 11 Biofortification: Quality Improvement of Faba Bean . . . . . . . . . . . . . 275 Olufunmilola Adunni Abiodun, Adegbola Oladele Dauda, Oluwatoyin Adenike Fabiyi, and Fadilat Modupeola Akintayo 12 Faba Bean Utilization: Past, Present and Future . . . . . . . . . . . . . . . . . 301 Chigozie E. Ofoedu, Olaide A. Akintayo, and Shao J. Zhou 13 Current and Potential Health Claims of Faba Beans (Vicia Faba, L.) and Its Components . . . . . . . . . . . . . . . . . . . . . . . . . . . 331 Amrita Poonia, Urvashi Vikranta, Nisha Chaudhary, and Priya Dangi 14 Disease Management of Faba Beans . . . . . . . . . . . . . . . . . . . . . . . . . . . 357 Vishal Manjunatha, Disha Bhattacharjee, and Clara Flores Index . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 395 About the Editors Sneh Punia Bangar PhD, is a researcher at Clemson University, USA. Earlier, she worked as an assistant professor (C) in the Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa. Her research interests include extraction and functional characterization of bioactive compounds, starches, functional foods, and nanocomposites films and coat- ings. She has presented her research at various national and international conferences and has published more than 100 research papers/book chapters in national and international journals/books. To date, she has authored or co-authored more than 80 (published/accepted), 1 book series, 2 authored books (CRC, Taylor and Francis), 5 edited books (CRC, Taylor and Francis, Springer, Elsevier), a reference book (CRC, Taylor and Francis), 35 book chapters, 20 conference proceedings/ seminars, and 3 journals special issues as guest editor (Food Research International, International Journal of Food Science and Technology, Journal of Food Processing and Preservation, Foods and Polymers). Sanju Bala Dhull PhD, is presently working as an associate professor in the Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa, having more than 14 years of teaching and research experience. Her area of interest includes characterization and modification of biomolecules such as starch, gums, edible films, hydrogels, nanoparticles, nano- emulsions, and new product development. She has published more than 40 research papers, 3 books, and 20 book chapters in national and international books of repute. She has presented more than 20 research papers in various national and international conferences. She ix x About the Editors is a life member of the Association of Food Scientists and Technologists (India) and the Association of Microbiologists of India. She also serves as an editorial board member and reviewer of national and international journals.