The Potential of Combining Faba Bean (<i>Vicia faba</i> L.) and Pea Pod (<i>Pisum sativum</i> L.) Flours to Enhance the Nutritional Qualities of Food Products

The Potential of Combining Faba Bean (<i>Vicia faba</i> L.) and Pea Pod (<i>Pisum sativum</i> L.) Flours to Enhance the Nutritional Qualities of Food Products

Legumes have been identified as a key element of food innovation and excellent candidates for ensuring sustainability in food systems. However, certain legumes, such as faba beans and legume by-products, such as pea pods, are currently mainly being used in animal feed rather than exploited and value...

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Bibliographic Details
Main Authors: Khaoula Ben Said, Amel Hedhili, Sihem Bellagha, Hela Gliguem, Marie Dufrechou
Format: Article
Language:English
Published: MDPI AG 2025-06-01
Series:Foods
Subjects:
pea pods
by-products
faba beans
thermal treatment
anti-nutritional factors
in vitro protein digestibility
Online Access:https://www.mdpi.com/2304-8158/14/13/2167
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