METHODS OF PROCESSING A FAVA BEAN COMPOSITION

• Main Authors: Lindvall, Kent Inge Stephan, Berggren Söderlund, Gunilla Anna Maria, Andersson, Kenneth Lars-Olof, Sjöberg, Klas Göran, Söderlund, Bengt Patrik, Funeteg, Bo Åke Ingolf
• Format: Patent
• Language: English; French; German
• Published: 16.12.2020
• Subjects: FODDER; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

A method of processing a fava bean composition is disclosed, the method comprising the steps of: i. providing a fava bean composition comprising fava beans, and ii. subjecting the fava bean composition to a betaglucosidase and/or at least one lactobacillus plantarum bacteria under dosage, time and temperature conditions selected so as to be sufficient to reduce the content of at least one of the compounds vicine and convicine, and preferably also at least one of the compounds divicine and isouramil, by at least 90 wt% as compared to the content of said compounds in the fava bean composition provided in step i. A fava bean composition obtained by the method as well as methods of producing food compositions using the fava bean composition and food compositions thus produced are also disclosed.