Dry Fractionation of Canadian Faba Bean Genotypes Differing in Seed Size and Levels of Vicine, Convicine and Seed Coat Tannins

Three faba bean genotypes, Fabelle, Malik, and Snowbird, possessing variations in seed quality traits and produced in different Canadian prairie locations in two growing years, were dry fractionated by air classification. Selected quality parameters of coarse and fine fractions useful for faba bean ingredient processing were assessed. Seed coat loss is higher for large‐seeded regular tannin genotype Malik than for the others. Genotype differences affected the protein content of dehulled flour and the fine fraction, with the low vicine/convicine (v and cv) containing genotype Fabelle providing higher levels (32.0%–35.5%) than the other two genotypes. Protein fractionation efficiency values showed that 50%–55% of seed protein can be shifted to the fine fraction, with high starting protein content resulting in higher protein concentration in the fine fraction. The coarse fraction (yield 70.3%–72.8%) provided 18.1%–20.2% protein‐containing starchy (64.4%–66.8%) FB ingredients for further use. Although phytates and v and cv tended to fractionate and shift to the fine fraction, concentrations of the most abundant minerals of dehulled FB seeds were similar to the levels in whole seed. FB starches and proteins of the three genotypes showed their typical characteristic properties with lesser effect from the growing environment. This study provides information on the diversity range of the products resulting from the dry fractionation of faba bean genotypes of varying quality traits and grown in different locations.