How can processing technologies boost the application of faba bean ( <i>Vicia faba</i> L.) proteins in food production?

Faba bean (Vicia faba L.) has attracted increasing interest as a high source of proteins for human nutrition. However, the application is still limited due to their low functional properties. Several processing technologies were used enhance these features starting with selection appropriate pretreatments favorize protein extractability and ensure safety by removing/degrading antinutritional factors; extraction methods (dry fractionation or wet extraction) posttreatments produce multifunctional ingredients. In this frame, review aims provide better understanding production chain discuss impact on characteristics based recent critical compilation scientific literature. The different applied impacted degrees nutritional, functional, sensory, biological Depending final food product, combination can be designed meet specific It must kept in mind that besides quality, price, sustainability, scaling up feasibility are relevant factors consider processing.