The Particle Size to Modulate the Techno-Functional Properties of Fava Bean Pod Powder

Plant by-products are undervalued as they are an important source of nutrients and bioactive compounds with potential health benefits, which also contribute to aroma and color. Therefore, their use in human food is a challenging field of study that deserves to be explored. This study proposes the conversion of fava bean pods into a powdered product as a high-quality, stable, and easy-to-handle food ingredient, thus contributing to the sustainability of the food industry within the framework of the circular economy. The powdered product was obtained by freeze-drying and grinding. As the particle size of powders is a determinant of their quality and functionality, some properties of two bean pod powder samples with mean particle sizes of 102.9 and 45.3 μm, obtained by sieving at 200 and 45 μm, respectively, are compared. The results obtained indicate good flowability of both powders. However, the sample with the largest size showed, in addition to a greener tone, lower interparticle porosity related to a better packing capacity, lower hygroscopicity, and much better wettability, along with its higher swelling capacity and water and oil retention capacity. Nevertheless, in this case, the extraction of proteins and phenols decreased by 18% and 25%, respectively, without compromising the total fiber content. Considering the use of fava bean pod powder as a versatile food ingredient, the largest size of those studied, 102.9 μm, is recommended. Only if the objective is to obtain a healthy food supplement would it be more desirable to grind it to a smaller particle size.