Processing Broad Bean Pods via Nixtamalization
Fava bean pods contain a significant amount of pectin, making them an excellent candidate for structural reinforcement and subsequent preservation.
Source: Fazio, A.; La Torre, C.; Dalena, F.; Plastina, P. “Screening of glucan and pectin contents in broad bean (Vicia faba L.) pods during maturation.” European Food Research and Technology 246, 333–347 (2020). DOI: 10.1007/s00217-019-03347-4.
The Concept
At peak maturation, broad bean pods contain up to 17% pectin, a level comparable to orange peels. By treating the pods with calcium hydroxide (pickling lime), we can cross-link the pectin and reinforce the cellulose structure.
This process of nixtamalizing the pods prepares them for further culinary applications, such as:
Experimental Process
-
Prepare the Substrate
Weigh out 550 g of broad bean pods. -
Alkaline Steep
Cover the pods with water. Add 0.75% calcium hydroxide by weight of the water to initiate the structural reinforcement.