TABLE 10.
The effects of processing on the antinutritional factors (g/kg, unless otherwise stated) of faba bean (FB) seeds summarized from several references
| Authors | Feedstuff | Tannins | TIA | Phytic acid | Convicine | Stachyose | Vicine | TP (g/100kg) |
|---|---|---|---|---|---|---|---|---|
| Khalil and Mansour (1995) | Raw FB seed | 14.5 | ‐ | 3.9 | 2.7 | 18.1 | 6.8 | ‐ |
| Cooked FB seed | 6.5 | ‐ | 2.7 | 1.8 | 9.6 | 4.4 | ‐ | |
| Autoclaved FB seed | 5.8 | ‐ | 2.3 | 1.6 | 14.3 | 4.1 | ‐ | |
| Germinated FB seed | 10.3 | ‐ | 1.8 | 1.9 | 0 | 4.9 | ‐ | |
| Ferruzzi et al. (2009) | Raw FB seed | 6.10 | ‐ | ‐ | ‐ | ‐ | ‐ | |
| Dehulled FB seed | 4.69 | ‐ | ‐ | ‐ | ‐ | ‐ | ||
| Flaked FB seed | 4.92 | ‐ | ‐ | ‐ | ‐ | ‐ | ||
| Cooked FB seed | 2.71 | ‐ | ‐ | ‐ | ‐ | ‐ | ||
| Germinated FB seed | 5.93 | ‐ | ‐ | ‐ | ‐ | ‐ | ||
| Hejdysz et al. (2016) | Raw FB seed | 0.06 | 0.6 | ‐ | ‐ | ‐ | ‐ | ‐ |
| Extruded FB seed | 0.06 | 0.3 | ‐ | ‐ | ‐ | ‐ | ‐ | |
| Shi et al. (2018) | Raw FB seed | ‐ | ‐ | 21.25 | ‐ | ‐ | ‐ | ‐ |
| Soaked FB seed | ‐ | ‐ | 20.78 | ‐ | ‐ | ‐ | ‐ | |
| Cooked FB seed | ‐ | ‐ | 14.99 | ‐ | ‐ | ‐ | ‐ | |
| Lafarga et al. (2019) | Raw FB seed | ‐ | ‐ | ‐ | ‐ | ‐ | ‐ | 14.7 |
| Soaked FB seed | ‐ | ‐ | ‐ | ‐ | ‐ | ‐ | 10.78 | |
| Cooked FB seed | ‐ | ‐ | ‐ | ‐ | ‐ | ‐ | 10.41 | |
| Konieczka et al. (2020) | Raw FB seed | 0.046 | 0.570 | ‐ | ‐ | ‐ | ‐ | ‐ |
| Extruded FB seed | 0.046 | 0.230 | ‐ | ‐ | ‐ | ‐ | ‐ |
Abbreviations: TIA, trypsin inhibitor activity; TP, total phenolic.