What You Need to Know
Soaking fava beans at 4 °C overnight reduces lectin activity by ~60 % and initiates hydrolysis of raffinose, lowering post‑meal flatulence. Simmering at 90 °C for 2 h denatures storage proteins, yielding a creamy texture while preserving essential amino acids. Adding 0.5 % sodium bicarbonate raises the pH to ~8.0, accelerating protein denaturation and softening the bean matrix, whereas fermenting partially cooked beans at 30 °C for 12 h produces lactic acid, dropping the pH to ~4.5, which enhances umami flavor and extends shelf life.
The Science
Primary Reaction
Protein denaturation and starch gelatinization with concurrent hydrolysis of raffinose and lactic‑acid fermentation