Faba Bean : Chemistry, Properties and Functionality - Sanju Bala Dhull

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Faba Bean

Chemistry, Properties and Functionality

By: Sanju Bala Dhull (Editor), Sneh Punia Bangar (Editor)

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Hardcover | 19 November 2022

At a Glance

Hardcover
412 Pages

Dimensions(cm)
23.5 x 15.5 x 2.39

Hardcover

$379.01

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Faba bean is a species of flowering plant in the Fabaceae family and the fourth most widely grown winter season legume after pea, chickpea and lentil. The nutritional profile of faba beans is excellent as they contain an adequate quantity of proteins, carbohydrates, vitamins, minerals and various polyphenols. Faba bean seeds are the rich source of carbohydrates and starch. Because of higher amylose content than cereal starches, legume starches provide distinctive properties such as high gelation temperature, fast retro-gradation, high resistant starch and gel elasticity to food systems. Faba bean has been a beneficial source of protein in food products worldwide for centuries, and continues to be highly produced and consumed to this day.

Faba bean Chemistry, Properties and Functionality studies the global status and production of faba bean food products plus their agronomy, nutritional value and potential medicinal applications. The agrarian conditions are studied in full, as are postharvest practices. The chemical makeup of faba bean is a major focus, especially in relation to nutrient composition and quality. Chapters in this text focus on anti-nutritional attributes, antioxidants and bioactive compounds plus the effects of processing , storage and cooking on their nutritional value. Starch and its modification, strcuture, properties and industrial applications are covered, as is protein, genetic improvement and functional product formulation. The text also looks at the future perspectives of this valuable plant and food source. To date there have been no reference works that exclusively cover faba bean, and this book provides a much-needed single source reference point for researchers looking to gain knowledge on this important plant and its use in high protein, health-beneficial food products.

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