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Faba Bean: Chemistry, Properties and Functionality

Faba Bean: Chemistry, Properties and Functionality

Hardcover

Technology & EngineeringAgricultureChemistry

ISBN10: 3031145860
ISBN13: 9783031145865
Publisher: Springer
Published: Nov 19 2022
Pages: 397
Weight: 1.66
Height: 0.94 Width: 6.14 Depth: 9.21
Language: English

Faba bean is a species of flowering plant in the Fabaceae family and the fourth most widely grown winter season legume after pea, chickpea, and lentil. The nutritional profile of faba beans is excellent as they contain an adequate quantity of proteins, carbohydrates, vitamins, minerals and various polyphenols. Faba bean seeds are a rich source of carbohydrates and starch. Because of higher amylose content than cereal starches, legume starches provide distinctive properties such as high gelation temperature, fast retro-gradation, high resistant starch and gel elasticity to food systems. Faba bean has been a beneficial source of protein in food products worldwide for centuries and continues to be highly produced and consumed to this day.

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