Vicia faba seed hull is an underutilised functional food with high fibre and antioxidant contents, and antiglycaemic properties

The study investigated the nutritional and functional properties of broad bean hull (BBH), an underutilised co-product of combinable Vicia faba bean processing. The BBH was analysed for proximates, total polyphenols, phytochemical profiles (LC-MS), antioxidant potential (FRAP,HORAC,TEAC), and enzyme activity inhibition (α-amylase, α-glucosidase). Furthermore, breads containing BBH were developed and assessed for their glycaemic potential. The BBH had higher dietary fibre (49% vs 38%) and lower fat (1.3% vs 6.2%) contents compared to wheat bran. Polyphenols and antioxidant potential were also significantly higher in BBH. LC-MS analysis showed predominant phytochemicals in BBH were a diverse mix of proanthocyanidins. Compared to acarbose BBH extracts demonstrated high enzyme activity inhibition for (α-glucosidase (2.74 vs. 2175.80 µg/mL). Adding BBH to white bread significantly reduced its in vitro glycaemic potential.