Solid-State Fermentation with Saccharomyces cerevisae: A Strategy to Modulate the Properties of Faba Bean Flours

Faba bean (Vicia faba L.) is a high-protein legume limited by its sensory profile and antinutritional factors like RFOs (Raffinose Family Oligosaccharides). The impact of solid-state fermentation (SSF) with Saccharomyces cerevisiae on properties of starch-(SF) and protein-rich (PF) faba bean flours was investigated. Proximate composition, amino acid profile, digestible carbohydrates, organic acid contents, and techno-functional properties were determined. Sensory properties of SF- and PF-based crepes were also assessed. SSF reduced digestible carbohydrates by 10% (SF) and 22% (PF). RFOs concentration decreased by 39% in SF after SSF. Malic and acetic acids increased in both fractions. In PF, glutamic and aspartic acids increased (14.09 and 8.41%, respectively), whereas lysine decreased, suggesting protein structural modifications without compromising nutritional quality. Water absorption capacity rose by 12.41% (SF) and 6.7% (PF), while oil absorption capacity improved only in SF (22.63%). Water solubility decreased by 43.78% and 23.76% in SF and PF. Finally, compared to crepes made with unfermented flour, those prepared with fermented PF received a global acceptance 48.50% more favorable. These findings highlight SSF with S. cerevisiae as a promising strategy to improve sensory properties and expand the application of faba bean flour fractions as functional ingredients in plant-based food products.