Ben Said Khaoula, Hedhili Amel, Bellagha Sihem, Gliguem Hela, Dufrechou Marie
Higher School of Food Industries, University of Carthage, 58, Street of Alain Savary, Tunis 1003, Tunisia.
Valorization of Tunisian Natural Resources and Food Heritage Through Innovation, Research Unit PATIO, UR17AGR01, National Institute of Agronomy of Tunisia, University of Carthage, Tunis 1082, Tunisia.
Foods. 2025 Jun 21;14(13):2167. doi: 10.3390/foods14132167.
Legumes have been identified as a key element of food innovation and excellent candidates for ensuring sustainability in food systems. However, certain legumes, such as faba beans and legume by-products, such as pea pods, are currently mainly being used in animal feed rather than exploited and valued in human nutrition. In this study, the nutritional properties, anti-nutritional factors, and in vitro protein digestibility of pea pod flour and raw and thermally treated (80, 120, 150, and 180 °C during 30 min) faba bean flours were investigated. For pea pod flours, the results showed a very interesting protein content (12.13%) and insoluble fibers (37.45%), as well as appreciable amounts of minerals, mainly calcium, potassium, magnesium, manganese, and iron. For faba bean flours, thermal treatment did not significantly affect the crude protein, ash, starch, and fat contents of the processed beans. Meanwhile, compared with raw faba bean flours, thermal treatment significantly decreased insoluble dietary fibers, anti-nutritional factors such as phytic acid, tannins, trypsin inhibitors, and alpha-galactosides and progressively improved the in vitro protein digestibility by 7,7%. In conclusion, faba bean and pea pod flours show significant potential as novel ingredients in the food industry. Their combination will enable the development of protein, fiber, and mineral-rich food products.
豆类已被确定为食品创新的关键要素，也是确保食品系统可持续性的优质选择。然而，某些豆类，如蚕豆，以及豆类副产品，如豌豆荚，目前主要用于动物饲料，而非在人类营养中得到开发和重视。在本研究中，对豌豆荚粉以及生蚕豆粉和经过热处理（在80、120、150和180°C下处理30分钟）的蚕豆粉的营养特性、抗营养因子和体外蛋白质消化率进行了研究。对于豌豆荚粉，结果显示其蛋白质含量（12.13%）和不溶性纤维含量（37.45%）非常可观，还有大量矿物质，主要是钙、钾、镁、锰和铁。对于蚕豆粉，热处理对加工后蚕豆的粗蛋白、灰分、淀粉和脂肪含量没有显著影响。同时，与生蚕豆粉相比，热处理显著降低了不溶性膳食纤维、抗营养因子如植酸、单宁、胰蛋白酶抑制剂和α-半乳糖苷的含量，并使体外蛋白质消化率逐步提高了7.7%。总之，蚕豆粉和豌豆荚粉作为食品工业中的新型成分具有巨大潜力。它们的组合将有助于开发富含蛋白质、纤维和矿物质的食品。
