Physicochemical and nutritional properties of Ethiopian faba bean varieties evaluation for food applications

Faba bean ( Vicia faba L .) is an important pulse crop in Ethiopia, widely used in traditional foods and with potential for food-processing and industrial applications. This study evaluated ten faba bean varieties for physical and functional properties, chemical composition, and anti-nutritional factors, using standard methods. Data were analyzed using one-way analysis of variance (ANOVA), followed by Tukey’s post hoc test at p < 0.05. Significant varietal differences were observed across the evaluated parameters. Bulk density ranged from 1.13 to 1.24 g/mL, with Degaga showing the highest and Hachalu the lowest value. Particle size (Dx50) ranged from 21.8 to 32.2 μm, with Bulga 70 and Walki showing the finest and Ashebeka the coarsest particles. Water absorption capacity ranged from 0.55 to 0.96 g/g, being highest in Walki and lowest in CS20DK, while oil absorption capacity ranged from 1.03 to 1.63 g/g, with Ashebeka and Didia recording the highest and lowest values, respectively. Foaming capacity ranged from 60 to 72%, with Tumsa showing the highest value, whereas foam stability was highest in Bulga 70 and Hachalu . Peak viscosity ranged from 154 to 431 RVU, with Moti and Bulga 70 showing the highest values and strong paste-forming potential. Protein content ranged from 20.09 to 25.73%, with Hachalu the lowest and Numan the highest protein content. Phytate content ranged from 319.08 to 375.31 mg/100 g, with Tumsa and Bulga 70 recording the lowest and highest values, respectively. Tannin content ranged from 0.02 to 0.45 mg/g, with Degaga and Numan showing the lowest and highest values, respectively. Overall, Moti and Bulga 70 showed strong potential for thickening and paste-based applications, while Bulga 70 and Hachalu were promising for foamed products. Therefore, these findings support targeted selection of faba bean varieties for specific food-processing and industrial applications.