Traditional beans on toast (and other bread products) have the potential to revolutionize the British diet. That’s what researchers at the University of Reading are trying to replace the imported soybeans currently used in bread with British fava beans (or fava beans). The switch, they say, has the potential to be healthier and better for the environment. It brings together policy makers and the general public to drive “one of the biggest changes in British diet for generations”.
Legumes – especially broad beans – experience good growing conditions in the UK, offer ‘sustainable fortification’ and are an excellent alternative to soybeans.
Nonetheless, the majority of broad beans grown in the UK end up being used for animal feed.
The researchers noted that broad beans are rich in easily digestible protein, fiber and iron, nutrients often lacking in the typical British diet.
However, the majority of people are not accustomed to cooking and eating fava beans, so increasing their intake presents challenges.
Project leader and nutrition researcher Professor Julie Lovegrove said:
“The obvious answer is bread. In the UK 96% of people eat bread, 90% of which is white bread and most often contains soy.
“We have already conducted some experiments and found that broad bean flour can directly replace some of the imported soybean flour and wheat flour that is low in nutrients.
“Not only can we grow broad beans here, but we can also produce and test nutritious broad bean-rich bread.”
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But before testing new products, the beans must be grown, harvested and milled. All the processes researchers are trying to improve.
Researchers say they aim to select or breed nutritious, high-yielding varieties. Manipulate the soil to improve yields using nitrogen-fixing bacteria. Reduce the environmental impact of growing broad beans.
The team’s hope is that it can encourage farmers to switch some of their wheat production to growing broad beans for human consumption.
The full findings of this study were published in the Nutrition Bulletin.
