UNVEILING THE POTENTIAL OF UNDERUTILIZED FABA BEANS: NUTRITIONAL RICHES AND HEALTH IMPLICATION.

Global cultivation of the faba bean (Vicia faba L.), a nutritious member of the fabaceae family, is a popular coldtolerant crop. Leading faba bean-producing countries encompass China, Ethiopia, the United Kingdom, Australia, and France. Recently, the exploration of different foods enriched with bioactive components that offer enhanced functionality, nutritional value, and health benefits has sparked a growing interest in the health advantages of faba beans. Vicia faba is rich in derivatives of minerals, vitamins, carbohydrates, proteins abundant in lysine and numerous bioactive compounds. Furthermore, it serves as an excellent source of L-DOPA, a dopamine precursor with potential implications in Parkinson's disease treatment. The edible forms of faba bean seeds include dried, roasted, boiled, soaked, frozen and canned edibles. Yet, a number of antinutritional factors, such as phytic acid, trypsin inhibitors, saponins, vicine and convicine (substances associated with favism), lectins and condensed tannins, impede the best possible utilization of faba beans, thereby undermining their biological value. This comprehensive review encompasses global production, dietary characteristics and an array of antinutritional conditions. [ABSTRACT FROM AUTHOR]