Functional properties of faba bean (Vicia faba) protein flour dried by spray drying and freeze drying

Faba protein flour of Vicia faba was obtained by precipitation and centrifugation from peeled and milled seeds. The flour was dried by spray drying and freeze drying. The effect of both methods of drying on functional properties such as solubility, emulsification, water retention, viscosity and enzymatic hydrolysis was studied.