Impact of Fava Bean (Vicia faba) Processing on Quality Characteristics and Digestibility of a Protein-Rich Snack

[EN] The impact of fava bean processing methods (soaking, autoclaving, fermentation) on a legume-based bars' quality, protein characteristics, and digestibility was shown. The antioxidant and the angiotensin-converting enzyme-inhibitory capacity before and after in vitro digestion were investigated to reveal the potential advantages of fava bean usage for snacks. All bars have demonstrated high protein content, varying from 22.1 to 25.1 g/100 g DB. Based on the fermented fava beans of Pleurotus ostreatus, the samples were characterized by a higher concentration of essential amino acids by 8.6% and a reduction of tannins by 18.5% compared with bars based on soaked fava beans. Sensory evaluation improved the color, texture, and overall acceptability of the bars with fermented legumes. Various types of bean processing did not significantly affect the protein digestibility of the bars. The fermentation method positively affected the angiotensin-converting enzyme-inhibitory properties of bars and increased by 16.5% (before digestion) and 15% (after digestion) compared with other samples. After digestion, samples were characterized by a high level of Fe bioaccessibility (100, 83, and 79% for the bars based on soaked, autoclaved, and fermented fava beans, respectively) and increased total phenolic content. These findings highlight the potential health benefits of fava bean usage for snack products. This research formed part of the AGROALNEXT program and was supported by MCIN with funding from European Union NextGenerationEU (PRTR-C17.I1) and by Generalitat Valenciana. Kateryna Khvostenko was a beneficiary of a grant called "Initiative: reception of Ukrainian research personal in the Valencian R + D + I system" from Generalitat Valenciana. Sara Munoz-Pina was a beneficiary of a Post-doctoral Grant (PAID-10-21) and Postdoctoral Research Fostering Grant (PAID-PD-22) from the Vicerrectorado de Investigacion (Universitat Politecnica de Valencia). Khvostenko, K.; Muñoz-Pina, S.; García Hernández, J.; Heredia Gutiérrez, AB.; Andrés Grau, AM. (2024). Impact of Fava Bean (Vicia faba) Processing on Quality Characteristics and Digestibility of a Protein-Rich Snack. Foods. 13(15). https://doi.org/10.3390/foods13152372