Faba bean proteins

Evaluation	Evaluation	N. Experts
1	6
2	7	1
3	8
4	9
5	10

Faba bean proteins (Vicia faba)

Description

Protein ingredient derived from faba (broad/fava) beans, available as protein concentrate (~55–65% protein) or protein isolate (~80–90% protein).
Sensory profile: off-white to pale yellow powder with mild legume/herbaceous notes; refined/fermented grades are more neutral.
Key functionalities: emulsification, foaming, gelation/cross-linking, water- and oil-holding capacity (WHC/OHC), and texturization (via high-moisture extrusion).

Caloric value (per 100 g, powder)

Concentrate: ~350–390 kcal; protein 55–65 g, carbohydrates 20–30 g (with fiber 5–12 g), fat 4–8 g, sodium low.
Isolate: ~360–400 kcal; protein 80–90 g, carbohydrates 1–8 g (low fiber), fat 2–6 g, sodium low (may increase if functional salts are added).

Key constituents

Storage proteins (7S vicilin, 11S legumin): lysine-rich, with sulfur amino acids (methionine/cysteine) limiting → complement with cereals.
Process-modified proteins/peptides (from fermentation/mild enzymatic hydrolysis) to improve solubility and flavor.
Variable polysaccharide residues and saponins/phenolics (higher in concentrates).
Vicine/convicine: reduced by wet extraction; trace residues may remain (see safety).

Production process

Dry fractionation: milling + air classification → concentrate with good yield/low footprint, but more beany notes and variable solubility.
Wet extraction: alkaline solubilization → isoelectric precipitation/membranes → washing → spray-drying → isolate with higher purity and consistent functionality.
Optional refinements: deodorization, fermentation, light hydrolysis, or complexation with carbs/lipids to improve taste/solubility.

Sensory and technological properties

Solubility is pH-dependent (minimum near pI ~4.5; better at <3.5 or >7; hydrolysates widen the window).
Stable emulsions in dressings/beverages (optimize pH and homogenization); good foaming for whipped desserts.
Thermal/ionic gels for plant-based cheeses, batters, fillings; high WHC/OHC boosts juiciness in burgers.
High-moisture extrusion (HME) yields fibrous “meat-like” textures with defined bite.

Food applications

Meat analogues: burgers, nuggets, strips (blend with oils, hydrocolloids, starches).
Plant-based dairy: drinks, yogurts, cheese alternatives (with stabilizers and controlled pH/fermentation).
Bakery & pasta: protein enrichment (5–20%), improved structure and warm hue; supports pasta bite.
Protein beverages: require optimized solubility (hydrolysis/fermentation).
Sauces/emulsions: egg-free mayonnaise, dressings, spreads.

Nutrition and health

In general, fava is a food that can potentially be incorporated into dietary strategies to manage parkinsonian motor oscillations (1), however care should be taken with excessive consumption of fava beans. Some clinical cases have revealed its dangerousness under certain conditions (1).

High protein, fiber (especially in concentrates), and low sugars; GI typically low–moderate.
Amino-acid profile benefits from complementation with cereals/seeds to offset sulfur AA limitation.
Antinutrients (phytate, tannins, trypsin inhibitors) are reduced by wet extraction/fermentation; downstream soaking/cooking further mitigates effects.
Favism (G6PD deficiency): due to vicine/convicine, individuals with G6PD deficiency should avoid faba-based foods; prefer low-VC inputs and documented processing controls.

Fat profile

Very low total fat. Residual lipids are mostly PUFA — polyunsaturated fatty acids (potentially beneficial when balanced; more oxidation-prone) and MUFA — monounsaturated fatty acids (often neutral/beneficial), with minimal SFA — saturated fatty acids (best kept moderate overall). TFA — trans fatty acids negligible; MCT — medium-chain triglycerides not significant.

Quality and specifications (typical topics)

Composition: protein (N×6.25) ≥80% (isolate) / ≥55% (concentrate); moisture ≤8–10%; ash within spec.
Functionality: solubility curve (vs pH), emulsion/foam indices, gel strength, WHC/OHC, particle-size distribution, color (L, b)**.
Sensory off-notes: monitor beany/green, astringency, bitterness; reduce via refinement.
Micro/contaminants: pathogens absent/25 g, low yeasts/molds; metals/mycotoxins/pesticides compliant; vicine/convicine low if claimed.
Process safety: foreign-body control, metal detection, and allergen management.

Storage and shelf life

Store cool, dry, airtight, away from odors/light; protect from humidity (caking) and oxidation (especially concentrates with more lipids).
Typical shelf life: 18–24 months (isolate) and 12–18 months (concentrate) in barrier packs.

Allergens and safety

A legume ingredient: not a top major allergen in many regions, but legume allergies occur; possible cross-reactivity with peanut, lentil, pea, soy.
Favism/G6PD deficiency: exercise caution; favor low-VC materials with documentation.
Gluten-free by nature; manage cross-contact in mixed facilities under GMP/HACCP.

INCI functions in cosmetics (where applicable)

INCI: Vicia Faba Seed Protein, Hydrolyzed Faba Bean Protein, Vicia Faba Seed Extract.
Roles: light film-forming/conditioning, antioxidant claim support (extracts), mattifying in powders.

Troubleshooting

Beany/astringent flavor: use refined isolates, fermentation, or mild hydrolysis; mask with fats/acidic flavors.
Poor solubility/graininess in drinks: reduce particle size, set pH away from pI, apply gentle HTST, or switch to hydrolysates.
Gels too stiff or syneresis: balance with starches/hydrocolloids, tune ions/pH and thermal profile.
Dry texture in burgers: increase WHC (blend with fibers/hydrocolloids), add emulsified oil.

Sustainability and supply chain

Nitrogen-fixing crop: reduces synthetic fertilizer needs, improves rotations, and has a lower GHG footprint than animal proteins.
Prefer traceable, low-VC supply with strong water/energy efficiency; in-plant, aim for BOD/COD targets for effluents, recyclable packaging, and robust GMP/HACCP.

Labelling

Names: “faba bean protein”, “faba bean protein isolate”, “faba bean protein concentrate.”
State protein percentage (where required), any processing (e.g., fermented/hydrolyzed), legume allergen notice, and origin/lot.

Conclusion

Faba bean protein is a versatile protein toolbox for meat analogues, plant-based dairy, bakery, pasta, beverages, and sauces—combining emulsification, gelation, and water binding with a solid nutritional profile. The right process choice (dry vs wet), pH/solubility management, and sensory mitigation (fermentation/hydrolysis) are decisive for reliable performance and consumer acceptance.

Mini-glossary

PUFA — polyunsaturated fatty acids: Often beneficial when balanced; more oxidation-prone.
MUFA — monounsaturated fatty acids: Typically neutral/beneficial for lipid profile.
SFA — saturated fatty acids: Best kept moderate overall.
TFA — trans fatty acids: Negligible in faba protein.
MCT — medium-chain triglycerides: Not significant in faba protein.
GI — glycaemic index: Post-meal glucose impact; generally low–moderate here.
WHC/OHC — water/oil-holding capacity: Ability to retain water/oil, key for juiciness and stability.
GMP/HACCP — good manufacturing practice / hazard analysis and critical control points: Preventive food-safety systems with validated CCPs.
BOD/COD — biochemical/chemical oxygen demand: Effluent metrics guiding wastewater treatment and environmental impact.
G6PD — glucose-6-phosphate dehydrogenase: Enzyme deficient in favism; exposure to vicine/convicine can trigger hemolysis.

(1) Kempster PA, Bogetic Z, Secombei JW, Martin HD, Balazs ND, Wahlqvist ML. Motor effects of broad beans (Vicia faba) in Parkinson's disease: single dose studies. Asia Pac J Clin Nutr. 1993 Jun;2(2):85-9.

Abstract. Broad beans (Vicia faba) are a natural source of L-dopa. To investigate a possible role for this substance in the treatment of Parkinsonian motor oscillations, we carried out single dose studies of Vicia faba pod mixture plus carbidopa in six patients. Motor responses of equivalent magnitude to those of conventional L-dopa medication occurred in five cases with mean onset of 39 min and mean duration of 104 min. Vicia faba meals produced comparable L-dopa blood levels to fasting standard tablet doses and recovery studies yielded 0.25% L-dopa per weight of bean pod mixture. Vicia faba contains sufficient L-dopa to be pharmacologically active in patients with Parkinson's disease and can potentially be incorporated into dietary strategies to manage Parkinsonian motor oscillations.

(2) Lambea-Gil A, María-Ángeles, Requena-Calleja, Horna-Cañete L. Levodopa-Induced Dyskinesias Related to Vicia faba Ingestion in a Parkinson's Disease Patient. Neurol India. 2021 Nov-Dec;69(6):1878-1879. doi: 10.4103/0028-3886.333436. PMID: 34979720.

Feng Z, Morton JD, Maes E, Kumar L, Serventi L. Exploring faba beans (Vicia faba L.): bioactive compounds, cardiovascular health, and processing insights. Crit Rev Food Sci Nutr. 2025;65(22):4354-4367. doi: 10.1080/10408398.2024.2387330.

Abstract. Faba beans (Vicia faba L.), integral to the legume family, are a significant component of the global pulse market because of their nutritional richness and positive health implications. While existing reviews have extensively covered the nutritional composition and anti-nutritional factors of faba beans, and their utilization in food product development, the insights into the optimization of processing methods and upcycling the wastewater during faba bean processing remain insufficient. Therefore, this review focuses on consolidating information about their bioactive compounds, elucidating associated health benefits and unveiling the possible application of processing water derived from faba beans. Key issues discussed include the impact of bioactive compounds in faba beans on cardiovascular health and carcinogenic condition, the challenges in processing that affect bioactive content, and the potential nutritional and functional applications of processing water in food production.

Kerr A, Hart L, Davis H, Wall A, Lacey S, Franklyn-Miller A, Khaldi N, Keogh B. Improved Strength Recovery and Reduced Fatigue with Suppressed Plasma Myostatin Following Supplementation of a Vicia faba Hydrolysate, in a Healthy Male Population. Nutrients. 2023 Feb 16;15(4):986. doi: 10.3390/nu15040986.

Abstract. Delayed onset muscle soreness (DOMS) due to intense physical exertion can negatively impact contractility and performance. Previously, NPN_1 (PeptiStrong™), a Vicia faba hydrolysate derived from a protein concentrate discovered through artificial intelligence (AI), was preclinically shown to help maintain muscle health, indicating the potential to mediate the effect of DOMS and alter molecular markers of muscle damage to improve recovery and performance. A randomised double-blind placebo-controlled trial was conducted on 30 healthy male (30-45 years old) volunteers (NCT05159375). Following initial strength testing on day 0, subjects were administered either placebo or NPN_1 (2.4 g/day). On day 14, DOMS was induced using resistance exercise. Strength recovery and fatigue were measured after 48 and 72 h. Biomarker analysis was performed on blood samples collected prior to DOMS induction and 0, 2, 48 and 72 h post-DOMS induction. NPN_1 supplementation significantly improved strength recovery compared to placebo over the 72 h period post-resistance exercise (p = 0.027), measured by peak torque per bodyweight, but not at individual timepoints. Muscle fatigue was significantly reduced over the same 72 h period (p = 0.041), as was myostatin expression (p = 0.006). A concomitant increase in other acute markers regulating muscle protein synthesis, regeneration and myoblast differentiation was also observed. NPN_1 significantly improves strength recovery and restoration, reduces fatigue and positively modulates alterations in markers related to muscle homeostasis.

Martineau-Côté D, Achouri A, Wanasundara J, Karboune S, L'Hocine L. Health Beneficial Bioactivities of Faba Bean Gastrointestinal (In Vitro) Digestate in Comparison to Soybean and Pea. Int J Mol Sci. 2022 Aug 16;23(16):9210. doi: 10.3390/ijms23169210.

Abstract. Faba beans are a promising emerging plant-based protein source to be used as a quality alternative to peas and soy. In this study, the potential health beneficial activities of three Canadian faba bean varieties (Fabelle, Malik and Snowbird) were investigated after in vitro gastrointestinal digestion and compared to two commonly used legumes (peas and soy). The results revealed that the faba beans had a higher antioxidant activity than peas when assessed with the 2,2-diphenyl-1-picrylhydrazyl (DPPH) and the 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid (ABTS) assays, except for the Fabelle variety. In the oxygen radical absorbance capacity (ORAC) and the iron chelating assays, the faba beans had a lower antioxidant activity than soy. Interestingly, Fabelle and Snowbird showed a higher antioxidant effect than the peas and soy at the cellular level. The antihypertensive properties of Fabelle and Malik varieties were significantly higher than peas but lower than soy. The in vitro antidiabetic activity was higher for soy, but no differences were found at the cellular level. The faba bean peptides were further fractionated and sequenced by mass spectrometry. Eleven peptides with in silico predicted bioactivities were successfully identified in the faba bean digestate and support validating the health-promoting properties of peptides. The results demonstrate the bioactive potential of faba beans as a health-promoting food ingredient against non-communicable diseases.


Donate	App	Join	Log in


Donate	App	Join	Log in



<1 / 1>from Al222