Contents of antinutritional factors in different faba bean cultivars - @scenoprot
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@scenoprot
Contents of antinutritional
factors in different faba
bean cultivars
12.3.
Hemp seed processing Fermented quinoa Phytochemicals and
and buckwheat antinutrients of
protein rich plants
Enzymatic treatment Fermentation using Analysis of
Oil removal different lactic acid antinutrient and
Germination bacteria strains phytochemical levels
from faba bean,
lupin, rapeseed
press cake, hemp
seed, buckwheat and
Evaluation of protein Protein digestion quinoa
solubility and other and availability
features analysis by using
Infogest method
Results from different plants
Development of several concept published in:
products “Contents of phytochemicals and
Product development antinutritional factors in
commercial protein-rich plant
products”
12.3.2021 2
• Seven faba bean cultivars
• Three collection points
• Vicine/convicine, trypsin inhibition, condensed
tannins, lectins and phytic acid
12.3.2021 3
Antinutrients
Vicine and convicine Trypsin inhibitors Condensed tannins
toxic to the persons suffering can limit protein availibility. can have positive and negative
from genetic loss of one Especially when faba bean used effects to the health.
enzyme. Otherwise non-toxic. as feed. Compromise intake of proteins,
polysaccharides and metal ions.
Can inhibit bacterial growth and
thus ruminal digestion.
Lectins Phytic acid
can cause food poisoning like chelates metal ions like iron and
symptoms when consumed high calcium making them
amounts. unavailable.
12.3.2021 4Vicine and convicine
• Tiffany is known low level variety.
Genetical background known.
• Vroma also had low levels of vi/co when
fully maturated
• Gloria had relatively low level of
convicine when fully maturated.
• Young seeds contain more than
maturated
12.3.2021 5Trypsin inhibition
• Age do not effect
• Overall, Tiffany and Julia shows
strongest trypsin inhibition,
Talia and Gloria mildest.
12.3.2021 6Condensed tannins
• Talia and Gloria are zero-tannin
varieties (white flower)
• Tiffany and Julia contain most
when seeds are young
• In line with the trypsin inhibition
results
12.3.2021 7Lectins
• Lectins were analysed by mixing faba
bean extract with red blood cells
• Differences are more related to cultivar
than age
• Sampo and Julia contained the most
• Least lectin was in Vroma
12.3.2021 8Phytic acid
Phytic acid levels are low when
seeds are young as expected.
No significant differences between
varieties
12.3.2021 926.7
Oligosaccharides 100
Oligosaccharides causes
50
•
stomach pain 0
Sampo Louhi Gloria Vroma Tiffany Talia Julia
• Some interesting cultivars, Glucose Sucrose Fructose
like Louhi when fully Raffinose Stachyose Verbascose
developed
• Green beans are rich in 2.8 16.8
sucrose 50
40
30
20
10
0
Sampo Louhi Gloria Vroma Tiffany Talia Julia Gloria Vroma Tiffany Talia Julia
12.3.2021 1011
Feed preservation reduce
antinutrients
Vicine and convicine nearly disappear - 100
with fermentation
%
Reduction of tannins
Variety: Kontu
Rinne et. al. 2020: Fermentation quality of ensiled crimped faba beans
using different additives with special attention to changes in bioactive
compound
- 82 %
- 29 %Conclusions
• Tiffany is safe for vicine/convicine regard
• Talia and Gloria could be potential for animal feed since low tannin and
trypsin inhibition levels.
• Vroma contained lowest level of lectin. However safe level for lectin is not
known.
• Phytic acid levels are at its lowest when beans are used young and green.
12.3.2021 12Jarkko Hellström
Juha-Matti Pihlava
Minna Kahala
Pirjo Mattila
Anne Pihlanto
Academy of Finland
Thank you!
Apetit Oyj
www.luke.fi/scenoprot
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