In addition to soybeans, fava beans. An innovative and sustainable protein extract has been developed in Europe through the Protein2Food research project in Horizon 2020. (1)
University researchers from Ireland, Denmark, and Germany have developed two ingredients, one of which is found to offer high protein intakes derived from fava beans without presenting contraindications for people with favism. (2) Nor any other contraindications typically associated with the consumption of this legume.
#Protein2Food, the research
The Protein2Food research project resulted in two food ingredients derived from fava beans. A protein-rich flour (FPR, Faba Bean Protein-Rich Flour) and a protein extract (FPI, Faba Bean Protein Isolate).
The two products were compared in their physicochemical and nutritional properties, life-cycleassessment (LCA) and versatility of use as ingredients in other food products.
Flour from dry extract
FPR flour, obtained by dry fractionation, was better in terms of saving resources (water and energy) and preserving the original proteins. As well as appreciable usability in other industrial processing due to improved technological properties (solubility, foaming, gelling). Its use in baked goods, however, does not provide optimal results because of the retention in the ingredient of undesirable components that are naturally present in the legume.
In fact, the fava bean(Vicia faba) is characterized by the presence of three substances that are problematic in several respects:
– antinutrients (trypsin inhibitors), which reduce the nutritional value of the legume,
– pyrimidine beta-glucosides (particularly vicina and convicin), which can trigger hemolytic crises (acute anemia) in individuals with favism (fabics),
– galacto-oligosaccharides (GOS), short-chain carbohydrates classified as FODMAP(Fermentable Oligo-Di-saccharides And Polyols), which are poorly digested and harmful to people with Irritable Bowel Syndrome (IBS or IBS).
The innovative protein extract
The FPI protein extract-obtained by an innovative process, termed ‘wet fractionation’-has achieved excellent results from a nutritional perspective:
– Better protein digestibility ( in vitro tests), thus higher absorption upon consumption,
– Lower trypsin inhibitor activity,
– Low levels of fermentable oligo-, di- and monosaccharides and polyols (FODMAPs)
– absence of vicina and convicin, with zero risk of consumption for fabic subjects.
The Novel Food in question thus lends itself to use-as a source of plant protein, also compatible with vegetarian and vegan diets-in a wide variety of foods.
Environmental impact
The overall environmental impact (Life-Cycle Assessment, LCA) of flour from dry extract is lower than that of extract isolated by wet fractionation, due to the higher water and energy consumption required by the latter.
Compared with cow’s milk protein, however, both fava bean products show significantly less environmental impact.
Beyond soybean
The definition of new plant protein ingredients opens a window in the emancipation from dependence on soy, the world’s most widely used plant protein source in the feed and foods favored by vegetarians and vegans.
The ever-expanding soybean crops in the United States and South America continue to expand to meet growing demand. With a highly detrimental impact on wildlife, biodiversity and CO2 emissions.
Of the effects of the massive spread of GMO plants designed to resist pesticides, we have repeatedly reported in these pages. As well as of deforestation in and around Brazil to start new soybean crops for export feed.
Marta Strinati
Notes
(1) Vogelsang-O’Dwyer, M.; Petersen, I.L.; Joehnke, M.S.; Sørensen, J.C.; Bez, J.; Detzel, A.; Busch, M.; Krueger, M.; O’Mahony, J.A.; Arendt, E.K.; Zannini, E. Comparison of Faba Bean Protein Ingredients Produced Using Dry Fractionation and Isoelectric Precipitation: Techno-Functional, Nutritional and Environmental Performance. Foods 2020, 9, 322. https://doi.org/10.3390/foods9030322 The study was undertaken as part of the PROTEIN2FOOD project, funded by the European Union’s Horizon 2020 research and innovation program
(2) Favism is the world’s most prevalent enzyme deficiency that is genetically transmitted. It affects about 6 percent of the planet’s population and can cause hemolytic crisis if fava beans, quinine and other substances (vitamin C in amounts greater than 1g/day, as well as some drugs and herbal preparations) are ingested.
Dario Dongo. Broad beans and favism, not an allergy but a genetic disease. GIFT (Great Italian Food Trade). 5.5.17, https://www.greatitalianfoodtrade.it/salute/fave-e-favismo-non-un-allergia-ma-una-malattia-genetica
Professional journalist since January 1995, he has worked for newspapers (Il Messaggero, Paese Sera, La Stampa) and periodicals (NumeroUno, Il Salvagente). She is the author of journalistic surveys on food, she has published the book "Reading labels to know what we eat".
