The use of faba bean flour to improve the nutritional and functional features of cereal-based foods: perspectives and future strategies

Faba beans play an important role in the agriculture and diet of many developing countries and are a major source of protein, dietary fiber (DF), and other compounds beneficial for health. However, its role in the human diet is limited by the presence of antinutritional factors (ANFs) that interfere with nutrient absorption and sometimes cause pathologic conditions. Several processes, such as dehulling, boiling, autoclaving, enzymatic treatment, germination and fermentation, have been studied to determine their role in reducing these compounds. Faba beans, raw or processed, were used in the formulation of cereal-based foods to produce bread, pasta, and gluten-free (GF) products. In combination with other cereals, faba beans have brought about an increase in the quantity and quality of proteins, improving the nutritional and technological features of fortified food. Increased consumer awareness of the potential health benefits deriving from faba bean-enriched foods could promote their use as a replacement for animal protein in the diet.