Fernandez Castaneda, Alejandra
- Department of Molecular Sciences, Swedish University of Agricultural Sciences
Abstract
The food production system contributes approximately 37 % of global greenhouse gas emissions, with animalbased food generates twice as many emissions as plant-based food. To address this issue and feed a growing population, a shift towards a plant-based diet is recommended. There is an urgent need for the development of more plant-based foods alternatives with high nutritional and sensory qualities. In Sweden, Faba bean and Oat are being increasingly explored as efficient protein crops that can be grow in Swedish climate. This review provides updated insights into the use of faba bean and oat in plant-based food products, including their nutritional profile and anti-nutrients, the functional properties including protein, starch, fibre and lipids. Despite the increasing use of faba bean in plant-based meats and dairy analogues, concerns remain regarding their sensory and anti-nutritional aspects. However, a mixture of faba bean with cereal has shown promising results with desirable attributes.
Keywords
Avena sativa; Fermentation; Nutritional properties; Sensory profile; Tempeh; Vicia faba
Published in
Applied food research
2025, volume: 5, number: 2, article number: 101169
Publisher: ELSEVIER
SLU Authors
Langton, Maud
- Department of Molecular Sciences, Swedish University of Agricultural Sciences
- Department of Molecular Sciences, Swedish University of Agricultural Sciences
Zamaratskaia, Galia
- Department of Molecular Sciences, Swedish University of Agricultural Sciences
- University of South Bohemia in České Budějovice
- Department of Molecular Sciences, Swedish University of Agricultural Sciences
UKÄ Subject classification
Food Science
Publication identifier
- DOI: https://doi.org/10.1016/j.afres.2025.101169
Permanent link to this page (URI)
https://res.slu.se/id/publ/143208