Chemical composition and antioxidant activity of extracts from Moroccan fresh fava beans pods (Vicia Faba L.).

• Main Authors: Adil Kalili (Author), Rachida El Ouafi (Author), Abdelghani Aboukhalaf (Author), Kaoutar Naciri (Author), Manal Tbatou (Author), Seloua Essaih (Author), Abdelmonaim Belahyan (Author), Rekia Belahsen (Author)
• Format: Book
• Published: National Institute of Public Health - National Institute of Hygiene, 2022-03-01T00:00:00Z.
• Subjects: article
• Online Access: Connect to this object online.

Background. In Morocco, fava beans are widely used as a main meal or as an ingredient in various traditional recipes, in the form of fresh ripe seeds or dry seeds. In the past, the tender skin of bean pods was also used in certain specific dishes, thus diversifying the diet. However, the peels of th...