ABSTRACT
The food industry, academia, food technologists, and consumers have become more interested in using faba bean seeds in the formulation of new products because of their nutritional content, accessibility, low costs, environmental advantages, and beneficial impacts on health. In this review, a systematic and up-to-date report on faba bean seeds' antinutrients and bioactive and processing techniques is comprehensively presented. The chemical composition, including the oil composition and carbohydrate constituents, is discussed. Factors influencing the reduction of antinutrients and improvement of bioactive compounds, including processing techniques, are discussed. Thermal treatments (cooking, autoclaving, extrusion, microwaving, high-pressure processing, irradiation) and non-thermal treatments (soaking, germination, extraction, fermentation, and enzymatic treatment) are identified as methods to reduce the levels of antinutrients in faba bean seeds. Appropriate processing methods can reduce the antinutritional factors and enrich the bioactive components, which is useful for the seeds' efficient utilization in developing functional foods. As a result, this evaluation focuses on the technologies that are employed to reduce the amounts of toxins in faba bean seeds. Additionally, a comparison of these methods is performed in terms of their advantages, disadvantages, viability, pharmacological activity, and potential for improvement using emerging technologies. Future research is expected in this area to fill the knowledge gap in exploiting the nutritional and health benefits of faba bean seeds and increase the utilization of faba bean seeds for different applications.
Subject(s)
Vicia faba , Vicia faba/chemistry , Cooking , Seeds/chemistry , FermentationABSTRACT
Faba beans as an alternative source of protein have received significant attention from consumers and the food industry. Flavor represents a major driving force that hinders the utilization faba beans in various products due to off-flavor. Off-flavors are produced from degradation of amino acids and unsaturated fatty acids during seed development and post-harvest processing stages (storage, dehulling, thermal treatment, and protein extraction). In this review, we discuss the current state of knowledge on the aroma of faba bean ingredients and various aspects, such as cultivar, processing, and product formulation that influence flavour. Germination, fermentation, and pH modulation were identified as promising methods to improve overall flavor and bitter compounds. The probable pathway in controlling off-flavor evolution during processing has also been discussed to provide efficient strategies to limit their impact and to encourage the use of faba bean ingredients in healthy food design.
ABSTRACT
The circular economy is at the core of sustainable development. The generation of biogas from the massive quantity of agricultural waste biomass is one of the critical drivers of the circular economy. Biogas has enormous renewable energy potential and has multitudes of applications in today's energy-intensive society. Oil cakes, a known Agri-waste, are the by-product of oil processing, and are rich in nutrients. The edible oil cakes mostly have been used as a cattle feed; however, non-edible oil cakes do not find many applications. Their production is continuously escalating as non-edible oils are increasingly used in biodiesel production. Recently, there is a lot of emphasis on biogas production from these oil cakes. This paper reviews in detail biogas production from both edible and non-edible oil cakes. Chemical composition and various other applications of the cakes are also reviewed in brief. The survey illustrates that multiple parameters such as inoculum sources, co-digestion and reactor design affect the biogas production. All those factors, along with biogas upgrading and the economy of the process, are reviewed. Finally, future research opportunities are suggested to improve the viability of the biogas production from oil cakes.