Vol. 10, Special Issue 11 (2021)

Author(s):
Komal, Sweety, Amandeep, Devender Bidhan, Man Singh and Subhashish Sahu

Abstract:
Vicia faba L. (faba bean) is a flowering plant species in the Fabaceae family that is the fourth most widely grown winter season legume after pea, chickpea, and lentil. Faba beans are a good source of crude protein and starch. Along with the essential nutrients present in faba beans such as proteins (36-39%), starch 86 (42-47%), minerals, vitamins and polyphenols, some anti - nutritional factors (ANF’s) are also present. These are tannins, lectins, trypsin inhibitors, vicine and convicine. Therefore, to alleviate these anti - nutritional factors, various treatments such as boiling, soaking, pressure cooking, germination, fermentation etc. have been studied. Dehulling is a mechanical process in which the hulls are removed from the beans, which mainly consists of the tannins. Soaking was done in an incubator at 30°C for 12 hours with double deionised water in a 1:5 w/v ratio. After soaking for 12 hours, there was 32.7 and 47 percent decrease in phytic acid and condensed tannins, respectively. All cooking methods, including cooking, autoclaving, regular cooking, and microwave heating, reduced TIA activity by 40%. Fermentation is defined as the process of chemical breakdown of a substance, mainly by microorganisms. Extrusion cooking is a batch process which combines mixing, heating, drying and forming with single equipment. So, it can be concluded that different treatments to faba beans helps lessen the level of anti - nutritional components in faba beans and can be a good alternative to use in dairy ration as cheap protein source.