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October 11, 2025Critical Reviews in Food Science and NutritionOpen Access

Influence of genetic diversity and environmental factors on protein composition and anti-nutrient components in faba bean

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Authors

OCOlivia CormackJBJohn M. BrameldLLLamia L’Hocine

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Overview

This review examines how genetic diversity and environmental factors shape protein content and anti-nutrient levels in faba beans, suggesting integrated breeding strategies for improvement.

Key Points

  • Protein content in faba beans averages around 38%, influenced by genetic diversity and environmental factors.
  • Key factors like temperature and soil composition significantly impact protein levels and anti-nutrient components.
  • Advancements in breeding programs have led to faba bean cultivars with lower anti-nutrient levels and higher digestibility.
  • Processing methods such as fermentation and thermal treatment can enhance protein quality and reduce anti-nutrient effects.

Cite This Study

Cormack et al. (2025) studied this question.

synapsesocial.com/papers/68ea72339f1bd4df558cedachttps://doi.org/10.1080/10408398.2025.2568600
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