Table 3.

Least gelation concentration of flours

Concentrations (% w/v)	RFB	SFB	GFB	PCFB
2	−	−	−	−
4	−	−	−	−
6	+	+	+	−
8	+	+	+	−
10	+	+	+	+
12	+  +	+	+	+
14	+  +	+	+  +	+
16	+  +	+  +	+	+  +
18	+  +	+  +	+  +	+  +
20	+  +	+  +	+  +	+  +

- No gelation; + gel; +  + firm gel; RFB raw faba bean; SFB soaked faba bean; GFB germinated faba bean; PCFB pressure cooked faba bean