Faba Bean Processing: Thermal and Non-Thermal Processing on Chemical, Antinutritional Factors, and Pharmacological Properties

The food industry, academia, technologists, and consumers have become more interested in using faba bean seeds the formulation of new products because their nutritional content, accessibility, low costs, environmental advantages, beneficial impacts on health. In this review, a systematic up-to-date report seeds’ antinutrients bioactive processing techniques is comprehensively presented. chemical composition, including oil composition carbohydrate constituents, discussed. Factors influencing reduction improvement compounds, techniques, are Thermal treatments (cooking, autoclaving, extrusion, microwaving, high-pressure processing, irradiation) non-thermal (soaking, germination, extraction, fermentation, enzymatic treatment) identified as methods to reduce levels seeds. Appropriate can antinutritional factors enrich components, which useful for efficient utilization developing functional foods. As result, evaluation focuses technologies that employed amounts toxins Additionally, comparison these performed terms disadvantages, viability, pharmacological activity, potential emerging technologies. Future research expected area fill knowledge gap exploiting health benefits increase different applications.