Studying the Possibility of Using Bean Peel Extract as a Source of Dietary Fiber and Proteins in the Pastry Industry

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Tezin Türü: Yüksek Lisans

Tezin Yürütüldüğü Kurum: Erciyes Üniversitesi, Fen Bilimleri Enstitüsü, Türkiye

Tezin Onay Tarihi: 2025

Tezin Dili: İngilizce

Öğrenci: ALI HASEEB YASEEN AL KHATTAB

Asıl Danışman (Eş Danışmanlı Tezler İçin): Ali İrfan İlbaş

Eş Danışman: Maher Ahmed Abed

Açık Arşiv Koleksiyonu: AVESİS Açık Erişim Koleksiyonu

Özet:

STUDYING THE POSSIBILITY OF USING BEAN PEEL EXTRACT AS A

SOURCE OF DIETARY FIBER AND PROTEINS IN THE PASTRY INDUSTRY

ALI HASEEB YASEEN AL KHATTAB

Erciyes University, Graduate School of Natural and Applied Sciences

Master Thesis, August 2025

Supervisor: Prof. Dr. Ali İrfan İLBAŞ

ABSTRACT

This study aimed to explore the functional and nutritional potential of fava bean (Vicia

faba L.) pod shells as a neglected raw material that can be used in the confectionery

industry, particularly cakes, within the framework of a scientific approach based on

chemical, physical, biological, and functional analysis. A series of laboratory tests were

conducted on fava bean peel powder, including: chemical composition, mineral content,

detection of chemically active compounds, qualitative and quantitative analysis of amino

acids, evaluation of functional properties (such as water and fat holding capacity,

emulsification, and foam formation), and measurement of antioxidant and antibacterial

properties. The results showed that fava bean peels are a rich source of biologically

important nutrients, recording good levels of dietary fiber (13.22%) and protein (3.81%),

in addition to containing vital minerals such as iron, magnesium, potassium, and zinc.

Spectral analyses also revealed the presence of phenolic compounds, most notably Rutin,

Kaempferol, Caffeic acid. At the functional level, fava bean peel powder demonstrated

significant technical properties in the food industry, including high water and fat retention

capacity, good emulsification and foam formation indicators, with remarkable stability at

specific pH values, qualifying it for use as a functional ingredient in pastries.

Keywords: Fava Bean Peels, Agricultural Waste Valorization, Functional Food

Ingredients, Antioxidant and Antibacterial Activity, Nutritional Composition,

Confectionery Applications, Cake Enrichment