Effects of phytase and tannase on in vivo nutruitive utilisation of faba bean (Vicia faba L.) flour.
Faba bean is a legume used as a food source by humans and animals. However, it presents antinutritional factors such as tannins and phytic acid, compounds that form complexes with proteins and minerals, respectively, decreasing faba bean’s digestive value. Faba bean was treated with tannase and phytase, the effect of this treatment was measured in a study with rats, a group received a diet with raw faba bean and the other one a diet with treated faba bean. The enzymatic treatment was effective in reducing tannins and promoting the increase of inorganic phosphorus. The biological assay showed that the enzymatically treated faba bean was better than raw faba bean in the apparent digestibility of phosphorus, in the level of glucose, cholesterol and triacylglycerol. The enzymatic treatment of faba bean could improve the nutritional value of this legume while also decreasing environmental pollution.