Abstract
Faba bean (Vicia faba) is an underutilised leguminous crop that is rich in protein and carbohydrates with the potential to improve food and nutrition security globally. The beans are equally a good source of fibre, antioxidants, minerals and vitamins. Besides the nutritional value of the grains, Faba bean also contributes to maintaining the sustainability of agricultural systems through crop rotation for soil enrichment and in the symbiotic fixation of atmospheric nitrogen. The bulk of carbohydrate in the crop is starch, which may vary between approximately 33 and 48% depending on variety and extraction method. With the growing demand for new starch sources, Faba bean starch could serve as an alternative to conventional corn and potato starches. This chapter presents the physicochemical, thermal, structural, and in vitro digestibility properties of Faba bean starch. It also discusses the different modification methods used to enhance the thermal and physicochemical properties of the starch isolate, as well as the potential industrial applications. Future studies on the native and modified Faba bean starches are also suggested.