Influence of genetic diversity and environmental factors on protein composition and anti-nutrient components in faba bean

With the growing popularity of plant-based diets driven by health, environmental, and ethical considerations, plant-based protein sources require diversification and optimization. Faba beans, with a high protein content (∼38%) and desirable nutritional attributes, offer significant potential as a sustainable alternative to traditional animal-based proteins. This review highlights the variability in protein content, quality, and anti-nutrient levels among faba bean varieties, influenced by genetic and environmental factors. Key environmental conditions—like temperature, irrigation, and soil composition—modulate protein levels and digestibility, often through genotype × environment (G × E) interactions. Anti-nutrients including tannins, phytate, and vicine/convicine, pose challenges to nutrient bioavailability and protein utilization. However, advances in breeding programs have enabled the development of low-anti-nutrient, high-digestibility cultivars. Processing interventions such as dehulling, soaking, germination, fermentation, and thermal treatment mitigate these limitations and enhance functional and sensory properties. While existing reviews explore the composition of faba beans and the effects of processing, this review uniquely integrates varietal differences, G × E interactions, and breeding strategies to optimize nutritional outcomes. It also calls for methodological standardization in protein and anti-nutrient analyses to enable robust comparisons across studies. By aligning breeding, agronomy, and processing innovations, faba beans can be more effectively harnessed as a nutritionally viable and sustainable protein source.