Abstract
Faba bean (Vicia faba), is a major, annual, winter-sown legume crop with widespread cultivation around the world. It has been propagated as the primary source of protein for human and animal sustenance since prehistoric times in the Middle East. Faba beans are commonly known as broad beans and are an excellent source of protein, carbohydrates, lipids. Beans are also good source of bioactive compounds especially polyphenols, flavonoids, vitamins and minerals. These polyphenolic compounds are known to possess multitude health benefits. It has a balanced amino acid profile which makes it a suitable candidate for eradicating protein malnutrition. Discoloured, shriveled, infested and breaked faba beans possess poor quality characteristics of faba beans. On the other hand, cooked faba beans which have high hydration and swelling co-efficient are mostly preferred by processor and consumers as this produce greater quantity. In this chapter, the authors discuss chemistry, nutritional, anti-nutritional profile as well as the quality of the beans.
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Chaudhary, V., Kajla, P., Shobhit (2022). Chemistry, Nutrient Composition and Quality of Faba Beans. In: Punia Bangar, S., Bala Dhull, S. (eds) Faba Bean: Chemistry, Properties and Functionality. Springer, Cham. https://doi.org/10.1007/978-3-031-14587-2_4
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