Nutritional and functional properties of Vicia faba protein isolates and related fractions

► Alkaline extraction and acid precipitation of Vicia faba proteins yielded a 92% isolate. ► Vicine and convicine contents in the isolate were reduced by more than 99%. ► The resulting oil from extraction of the flour is rich in unsaturated fatty acids. ► Polyphenols from the seed showed a high radical scavenging activity. ► The resulting solid residue was high in fibre and showed good water absorption.