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Faba Bean Starch: Structure, Physicochemical Properties, Modification, and Potential Industrial Applications

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Faba Bean: Chemistry, Properties and Functionality

Abstract

Faba bean (Vicia faba) is an underutilised leguminous crop that is rich in protein and carbohydrates with the potential to improve food and nutrition security globally. The beans are equally a good source of fibre, antioxidants, minerals and vitamins. Besides the nutritional value of the grains, Faba bean also contributes to maintaining the sustainability of agricultural systems through crop rotation for soil enrichment and in the symbiotic fixation of atmospheric nitrogen. The bulk of carbohydrate in the crop is starch, which may vary between approximately 33 and 48% depending on variety and extraction method. With the growing demand for new starch sources, Faba bean starch could serve as an alternative to conventional corn and potato starches. This chapter presents the physicochemical, thermal, structural, and in vitro digestibility properties of Faba bean starch. It also discusses the different modification methods used to enhance the thermal and physicochemical properties of the starch isolate, as well as the potential industrial applications. Future studies on the native and modified Faba bean starches are also suggested.

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Authors and Affiliations

  1. School of Agriculture, Food and Wine, The University of Adelaide, Urrbae, SA, Australia

    Olaide A. Akintayo & Shao J. Zhou

  2. Department of Home Economics and Food Science, University of Ilorin, Ilorin, Nigeria

    Olaide A. Akintayo & Olayinka R. Karim

  3. Department of Nutritional Sciences, Faculty of Health and Medical Sciences, University of Surrey, Guildford, UK

    Terri Grassby & Samson A. Oyeyinka

  4. Centre of Excellence in Agri-Food Technologies, National Centre for Food Manufacturing, College of Science, University of Lincoln, Holbeach, UK

    Samson A. Oyeyinka

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  1. Olaide A. Akintayo
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  3. Olayinka R. Karim
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  1. Food, Nutrition and Packaging Sciences, Clemson University, Clemson, SC, USA

    Sneh Punia Bangar

  2. Food Science and Technology, Chaudhary Devi Lal University, Sirsa, India

    Sanju Bala Dhull

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Akintayo, O.A., Zhou, S.J., Karim, O.R., Grassby, T., Oyeyinka, S.A. (2022). Faba Bean Starch: Structure, Physicochemical Properties, Modification, and Potential Industrial Applications. In: Punia Bangar, S., Bala Dhull, S. (eds) Faba Bean: Chemistry, Properties and Functionality. Springer, Cham. https://doi.org/10.1007/978-3-031-14587-2_9

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