Faba bean: sustainable potential in Brazilian agriculture and biorefineries as a rich source of proteins, starch, and fibers, along with its antinutrient challenges
This review provides a comprehensive analysis of the sustainable potential of faba beans ( Vicia faba ) as an emerging ingredient in food and biorefinery applications.
Authors
- Thaís Caroline Buttow Rigolon (ORCID: https://orcid.org/0000-0002-0646-1874)
- Paulo César Stringheta (ORCID: https://orcid.org/0000-0002-1229-7038)
- Evandro Martins (ORCID: https://orcid.org/0000-0002-5448-8385)
- Pedro Henrique Campelo (ORCID: https://orcid.org/0000-0002-5137-0162)
- L. O. Silva (ORCID: https://orcid.org/0000-0003-1218-8365)
- Seid Mahdi Jafari
Institutions
- Universidade Federal de Viçosa (BR)
- Ministry of Health and Medical Education (IR)
- Gorgan University of Agricultural Sciences and Natural Resources (IR)
Publication Details
- Journal
- Sustainable Food Technology
- Published
- 2025-11-26
- DOI
- https://doi.org/10.1039/d5fb00281h
- Primary Topic
- Food composition and properties
- Type
- article
- Field-Weighted Citation Impact
- 0.00