Faba bean and oat as ingredients in fermented plant-based foods: opportunities and challenges
The food production system contributes approximately 37 % of global greenhouse gas emissions, with animal-based 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...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-12-01
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| Series: | Applied Food Research |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502225004743 |
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| author | Laura Alejandra Fernandez Castaneda Maud Langton Galia Zamaratskaia |
| author_facet | Laura Alejandra Fernandez Castaneda Maud Langton Galia Zamaratskaia |
| author_sort | Laura Alejandra Fernandez Castaneda |
| collection | DOAJ |
| description | The food production system contributes approximately 37 % of global greenhouse gas emissions, with animal-based 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. |
| format | Article |
| id | doaj-art-9ad7394df34a4e7b85f476ecdd5ec4aa |
| institution | OA Journals |
| issn | 2772-5022 |
| language | English |
| publishDate | 2025-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Applied Food Research |
| spelling | doaj-art-9ad7394df34a4e7b85f476ecdd5ec4aa2025-08-20T02:39:07ZengElsevierApplied Food Research2772-50222025-12-015210116910.1016/j.afres.2025.101169Faba bean and oat as ingredients in fermented plant-based foods: opportunities and challengesLaura Alejandra Fernandez Castaneda0Maud Langton1Galia Zamaratskaia2Department of Molecular Sciences, Swedish University of Agricultural Sciences, SE-750 07, Uppsala, Sweden; Correspondence author at. Swedish University of Agricultural Sciences, Department of Molecular Sciences, Box 7015, 750 07 Uppsala.Department of Molecular Sciences, Swedish University of Agricultural Sciences, SE-750 07, Uppsala, SwedenDepartment of Molecular Sciences, Swedish University of Agricultural Sciences, SE-750 07, Uppsala, Sweden; University of South Bohemia in Ceske Budejovice, Faculty of Fisheries and Protection of Waters, South Bohemian Research Centre of Aquaculture and Biodiversity of Hydrocenoses, Zatisi 728/II, 389 25, Vodnany, Czech RepublicThe food production system contributes approximately 37 % of global greenhouse gas emissions, with animal-based 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.http://www.sciencedirect.com/science/article/pii/S2772502225004743Avena sativaFermentationNutritional propertiesSensory profileTempehVicia faba |
| spellingShingle | Laura Alejandra Fernandez Castaneda Maud Langton Galia Zamaratskaia Faba bean and oat as ingredients in fermented plant-based foods: opportunities and challenges Applied Food Research Avena sativa Fermentation Nutritional properties Sensory profile Tempeh Vicia faba |
| title | Faba bean and oat as ingredients in fermented plant-based foods: opportunities and challenges |
| title_full | Faba bean and oat as ingredients in fermented plant-based foods: opportunities and challenges |
| title_fullStr | Faba bean and oat as ingredients in fermented plant-based foods: opportunities and challenges |
| title_full_unstemmed | Faba bean and oat as ingredients in fermented plant-based foods: opportunities and challenges |
| title_short | Faba bean and oat as ingredients in fermented plant-based foods: opportunities and challenges |
| title_sort | faba bean and oat as ingredients in fermented plant based foods opportunities and challenges |
| topic | Avena sativa Fermentation Nutritional properties Sensory profile Tempeh Vicia faba |
| url | http://www.sciencedirect.com/science/article/pii/S2772502225004743 |
| work_keys_str_mv | AT lauraalejandrafernandezcastaneda fababeanandoatasingredientsinfermentedplantbasedfoodsopportunitiesandchallenges AT maudlangton fababeanandoatasingredientsinfermentedplantbasedfoodsopportunitiesandchallenges AT galiazamaratskaia fababeanandoatasingredientsinfermentedplantbasedfoodsopportunitiesandchallenges |