Improving the nutritional and sensory attributes of green faba bean seeds by whey-based fermentation.

Fermentation enhances the nutritional and sensory properties of foods, including legumes like green faba beans. This study examines the effect of the fermentation medium (brine vs. whey) on trypsin inhibitor content and other physicochemical and sensory parameters of green faba bean seeds. Principal Component Analysis (PCA) was used to explore correlations between these features. Seeds were fermented for 7 days in either brine or whey, at 0%, 2%, 4%, 6%, or 8% salt. Data showed that lactic acid bacteria (LAB) growth was highest (p < 0.05) in whey at low salt levels, accompanied by increased acidity. Trypsin inhibitor activity significantly decreased in both media, improving bean digestibility. The highest reduction (79.63%) occurred in whey at 2% salt. Brine-fermented beans exhibited lower lightness (L*), lower ash content, and a shift in a* values toward red compared to whey-fermented beans. Texture softened in both media, with whey producing a softer texture, particularly at higher salt levels. Based on PCA, the significant positive loadings of log LAB, acidity, pH, moisture, and L* on PC1 indicate that these variables are important drivers of change in the dataset, most likely reflecting the overall progress and features of the fermentation process. The distinct separation of fermentation methods in the PCA plot indicates that whey fermentation resulted in a more pronounced shift in bean attributes than brine fermentation, especially in terms of acidity and moisture content. Panelists preferred whey-fermented beans, particularly at 2% and 4% salt, for color and taste over brine-fermented and raw seeds. This study highlights whey fermentation’s potential to enhance green faba bean digestibility and nutritional profile, offering valuable implications for the food industry and consumer health.