Table 1.
Nutritional composition of faba bean protein-rich flour (FPR) and faba bean protein isolate (FPI).
| (g/100 g) 1 | FPR | FPI |
|---|---|---|
| Moisture | 12.2 | 6.11 |
| Protein | 64.1 | 90.1 |
| Fat | 2.43 | 4.36 |
| SFA | 0.40 | 0.77 |
| MUFA | 0.59 | 1.00 |
| PUFA | 1.33 | 2.38 |
| Ash | 4.8 | 5.2 |
| Total carbohydrate | 28.7 | 0.34 |
| Starch | 7.55 ± 0.235 | 2.48 ± 0.048 |
| Sodium | 0.072 | 0.465 |
1 Solid components are presented as g/100g dry matter. SFA: saturated fatty acids; MUFA: mono-unsaturated fatty acids; PUFA: poly-unsaturated fatty acids; TFA: trans fatty acids; FPI: faba bean protein isolate.