Faba bean (Vicia faba) starch: Structure, properties, and in vitro digestibility—A review

Abstract

The dietary consumption of legumes is associated with the prevention and management of cardiovascular disease, diabetes, and metabolic syndrome. There is a growing interest in faba bean (Vicia faba) to formulate functional products. Starch is the main component of faba bean (up to 45%), and its properties and reaction with other food components are mainly important for human nutrition, and the food industry as starch properties may greatly determine the product quality. This minireview summarizes the structural, morphological, and thermal characteristics and in vitro digestibility of faba bean starch to provide direction for new research.