Nutritional and Techno-Functional Evaluation of Faba Bean (Vicia faba L.) Flour and Protein Concentrate

The aim of this work was to evaluate the compositional, functional, antioxidant, thermal, and structural properties of faba bean flour (FBF) and a faba bean protein concentrate (FBC) elaborated by a sustainable dry fractionation method. Proximate composition was determined by analyzing the content of moisture, protein, lipids, ash, total dietary fiber, starch, and available carbohydrates. A methanolic extract was used to analyze total polyphenols and antioxidant capacity using complementary methods. The fatty acid profile was determined by gas chromatography. Techno-functional properties were assayed, determining water-holding capacity (WHC), oil absorption capacity (OAC), and retention capacity of different solvents (SRC), water activity, pH, and titratable acidity. Structural and thermal properties were studied by FTIR and DSC. The dry method produces a concentrate with a low quantity of starch (2.5 vs. 25.6%) and carbohydrates and higher amounts of proteins (61.14 vs. 23.61%). Lipids, mainly mono and polyunsaturated ones, and polyphenols with high antioxidant activity. FBC absorbed a greater proportion of lactic acid, likely due to its higher acidity, and showed higher oil absorption, but retained less water compared to FBF. FTIR and DSC results suggested that the heat-treated proteins (in FBC) exhibited some degree of protein denaturation, unlike the FBF proteins. These findings highlight the potential of dry-fractionated faba bean concentrate as a sustainable and functional food ingredient, particularly for products aimed at improving nutritional quality. Its enhanced antioxidant profile, favorable lipid composition and unique techno-functional properties make it a promising alternative for developing plant-based foods.