In vitro evaluation of whole faba bean and its seed coat as a potential source of functional food components

- Whole faba bean (WFB) is a potential source of functional food components.
- Faba bean seed coat (FBSC) bound considerably high amounts of bile acid.
- Phenolic substances, condensed tannins, and lignin are concentrated in the FBSC.
- BA binding capacity were significantly correlated with the condensed tannin content.
- In vitro fermentability of the digestion residue was significantly low for FBSC than WFB.

In vitro studies were conducted to evaluate the particular nutritional benefits of whole faba bean seed (WFB) and fava bean seed coat (FBSC). Total dietary fiber contents of WFB and FBSC were 27.5% and 82.3%, respectively. FBSC were contained much higher total phenolic substances, condensed tannins, and total antioxidant activity than WFB. Bile acid (BA)-binding capacities of in vitro digested samples and nutritionally important products produced by in vitro fermentation of digestion residues were also studied. The BA-binding capacities of WFB and FBSC were 1.94 and 37.50 μmol/100 mg, respectively. Total BA bound by FBSC was even higher than the positive standard cholestyramine. Lignin and other constituents of the Klason residue were found to influence BA-binding properties. Moreover, the extent of the in vitro fermentation process showed that, fermentability of FBSC residue was significantly lower than that of WFB residue. Overall, faba bean, especially its seed coat, has great potential as a functional food.