Analysis of saponins and tannins in fermented faba bean–based raw materials

Saponins and tannins are a diverse group of compounds that are found in varying sources in the plant kingdom. Legumes and cereals are just a few examples of plant-protein sources that include saponins (Price et al., 1987). Tannins are mainly nonvolatile secondary metabolites that protect plants from predators and environmental aggressions (Khanbabaee & Van Ree, 2001). They can be found in dark chocolate, wine, tea and coffee (Soares et al., 2020), all of which are frequently characterised as having astringent properties. Indeed, both these classes of compounds can create sensory challenges in protein-rich and plant-based ingredients, contributing also to bitter taste