Broad bean (vicia faba l.) sugar as an alternative snack food and its production method

Abstract

The invention relates to broad bean (Vicia faba L.) sugar as an alternative snack food and the production method of this sugar. With the aforementioned method, nine different broad bean sugars are obtained. The broad bean sugar described in the invention is a healthy alternative snack food due to its high nutritional value and is cost-effective due to its primary raw material being broad beans.

Description

[0001] BROAD BEAN (Vicia faba L.) SUGAR AS AN ALTERNATIVE SNACK FOOD AND ITS PRODUCTION METHOD

[0002] Technical Field

[0003] The invention relates to broad bean sugar produced as an alternative to other snacks available on the market and the production method of this broad bean sugar. Low-cost, delicious, and healthy snacks are obtained through the mentioned production method.

[0004] State of the Art

[0005] Snack foods hold a significant place in the food industry today. The snack food sector in Turkiye is projected to reach 3.47 billion USD in 2024. As can be seen, these foods make a considerable contribution to Turkiye’s economy. Among snack foods, chocolate, and sugar-based products provide additional value to this sector. The cultivation of raw materials for these products, as well as the processing, packaging, and distribution stages, employ many individuals, thereby creating substantial employment opportunities. However, transportation and processing steps lead to increased costs.

[0006] Among snack foods, chocolate, and chocolate-containing products are the most produced and consumed items. In addition to products made entirely of chocolate, there are also items such as chocolate biscuits and chocolate ice cream. Although chocolate products hold a significant place in the industry, they bring considerable challenges. The most significant and important of these problems is the cocoa procurement process, which is the raw material of chocolate. Cocoa is primarily grown in South America, West Africa, and the West Indies; however, the direct use of cocoa tree seeds is not possible. Pre-processing steps such as drying and fermentation are required to eliminate the bitter taste of the seeds [1]. These processes increase the cost of the produced chocolate. Additionally, transporting cocoa seeds collected in these regions to various parts of the world for these processes further raises the already high costs. After the bitter taste of cocoa is removed, additional processing steps are required to turn it into chocolate, significantly increasing costs. For this reason, chocolate is one of the most expensive snack foods. The high prices of chocolate pose a barrier to its consumption, especially for those experiencing financial difficulties. Additionally, the numerous processing steps during production, limited access to raw materials, and the transportation of raw materials to production facilities from only specific regions have resulted in the production of this snack being monopolized by certain countries and companies.

[0007] Another popular snack in our country is candied chestnuts. Candied chestnuts are produced in specific regions of Turkiye, particularly in the Bursa region. The primary raw material of this snack, chestnut, is also grown in the Aegean and Mediterranean regions in addition to Bursa [2], However, chestnut production is a process with ecological region limitations, meaning restricted access, and involves various challenges. To begin with, chestnut harvesting is a costly and labor-intensive process. The fact that chestnut trees are typically located in forested areas makes harvesting a complex and time-consuming task. The maintenance of trees located in forested areas and agricultural pest control efforts create additional challenges for farmers, which can result in low yields. The need to peel the collected chestnuts manually complicates this pre-processing step and causes significant time losses. This situation greatly increases the cost and sale price of the final product, candied chestnuts, thereby limiting its widespread accessibility.

[0008] In the state of the art, bean sugar, a type of legume sugar, is included. This bean sugar is soaked in water overnight, then steamed for 45 minutes, and subsequently passed through cold water. The beans added to the boiling syrup are cooked for 1 .5 hours. The rested bean sugars are topped with powdered sugar and served. The syruping process for the mentioned bean sugar is quite lengthy and can also result in the loss of the beans’ nutritional value. Additionally, considering that the cost of beans is higher than that of broad beans, bean sugar does not provide any advantage in terms of cost.

[0009] The limitations and inadequacies of the solutions in the current state of the art, the challenging and limited procurement processes of the raw materials for products such as chocolate and candied chestnuts, which are consumed as snack foods, the logistical costs arising from the fact that these raw materials grow only in certain regions, and the expensive and time-consuming processing steps applied to the raw materials have made it necessary to develop an improvement in this field. Brief Description and Objectives of the Invention

[0010] The invention describes broad bean (Vicia faba L.) sugar as a low-cost and healthy snack food, along with the production method of this broad bean sugar.

[0011] The primary objective of the invention is to provide a low-cost alternative snack food. The broad bean sugar, which is the subject of the invention, offers a snack food that is significantly more affordable compared to other snack foods available on the market. The broad bean used as a raw material in the invention can be easily cultivated in various regions of Turkiye and many parts of the world, thereby facilitating access to the raw material. Thanks to the fact that the primary raw material of the invention is grown in many places, the problems that arise when obtaining raw materials for cocoa and chestnuts are avoided. Thanks to the ability of broad beans to be cultivated in various regions, employment can be provided in more than one region for production, and significant convenience will be achieved in distribution. Cost reduction is made possible by having production in more than one location and easy transportation. Additionally, the production method for broad bean sugar involves simpler processing steps compared to other products on the market, further lowering costs. Thus, the final product, broad bean sugar, can be offered to sellers at much more affordable prices. This, in turn, makes it possible to provide a snack food that is easily accessible to all segments of society. Broad beans can be easily cultivated, especially in Turkiye’s coastal regions, and in many parts of the world, thereby facilitating access to the raw material.

[0012] Another objective of the invention is to enable the establishment of an alternative market in snack food production. Thanks to the broad bean sugar described in the invention, an alternative snack food to products like chocolate will be offered to sellers. Thus, product diversity is achieved in the snack food sector, preventing consumers from consuming a single type of snack. Another objective of the invention is to provide a healthy, nutritious, and easily digestible snack food. The broad bean sugar described in the invention offers a natural snack, as it does not contain artificial sweeteners, colorants, or similar additives. Additionally, with the mentioned method, broad beans can retain their thermal properties and dietary fibers, thus providing a highly nutritious snack food. The preserved dietary fibers help muscles to develop, strengthen, and stay healthy. The optimized parameters in the syruping, soaking, and other processing steps described in the invention also contribute to preserving the nutritional value and fibrous structure of the broad bean sugars. Additionally, the method ensures that the fibrous structure of the broad bean sugar is preserved, preventing the loss of its digestion-facilitating properties. Furthermore, the mentioned method reduces the odor of the obtained broad bean sugars, ensuring they are light-colored and crisp. Additionally, the broad bean used as a raw material in the invention is a leguminous plant known for its high protein content and nitrogen fixation capability, contributing to the improvement of agricultural soils and crop rotation systems, in other words, supporting the sustainability of agricultural production.

[0013] Description of Figures

[0014] Figure 1 : SEM images of broad bean ( Vicia faba L.) sugars at x3000 magnification, 1 pm scale; A: 20°C for 12 hours and 15 minutes in an oven at 120°C, B: 20°C for 12 hours and 5 minutes in boiling water, C: 20°C for 12 hours and 4 minutes in a microwave at 160 watts.

[0015] Figure 2: SEM images of broad bean ( Vicia faba L.) sugars at x3000 magnification, 1 pm scale; D: 20°C for 6 hours and 15 minutes in an oven at 120°C, E: 20°C for 6 hours and 5 minutes in boiling water, F: 20°C for 6 hours and 4 minutes in a microwave at 160 watts.

[0016] Figure 3: SEM images of broad bean ( Vicia faba L.) sugars at x3000 magnification, 1 pm scale; G: 60°C for 2 hours and 15 minutes in an oven at 120°C, H: 60°C for 2 hours and 5 minutes in boiling water, I: 60°C for 2 hours and 4 minutes in a microwave at 160 watts.

[0017] Detailed Description of the Invention

[0018] The invention describes broad bean ( Vicia faba L.) sugar as a low-cost and healthy alternative for the snack food sector, along with the production method of this broad bean sugar. The broad bean sugar described in the invention is a healthy alternative snack food due to its high nutritional value, and it is a low-cost option because its raw material, broad beans, is easily accessible. The following steps constitute the production method of the low-cost and healthy alternative snack food, broad bean ( Vicia faba L.) sugar, described in the invention; i. Peeling the skins of dry broad beans, ii. Soaking the peeled dry broad beans,

[0019] - At 20°C for 12 hours, or,

[0020] - In water to which 3-5 grams of baking soda has been added, at 20°C for 6 hours, for 700-1000 grams of peeled dry broad beans, or,

[0021] - At 60°C for 2 hours. iii. Preparation of sugar syrup

[0022] - Preparing a mixture of 1000 mL water and 700-1000 grams of sugar,

[0023] - Continuously stirring the mixture over high heat until it boils,

[0024] - Boiling the mixture for 30-60 minutes,

[0025] - Adding 0.8 grams of citric acid to the mixture and letting it boil for an additional 5-10 minutes. iv. Cooking the soaked broad beans

[0026] - By microwaving at 160 watts for 4 minutes, or,

[0027] - By heating at 100°C for 5 minutes, or,

[0028] - By baking in an oven at 120°C for 15 minutes. v. Cooling the cooked broad beans to 20°C. vi. Adding the cooked broad beans to the boiling syrup and syruping them for 5-15 minutes.

[0029] With the method described in the invention, 9 different broad bean sugars are obtained. The quality analyses applied to these 9 broad bean sugars, resulting from 3 different soaking methods and 3 different cooking methods, and their results are explained in detail below. Differential scanning calorimetry analysis was performed on the broad bean sugars in question. According to the Duncan multiple comparison test results, the To value was equally significant for the soaking methods. The highest values were observed in samples soaked in a water bath at 60°C for 2 hours (91 ,32°C) and in carbonate water at 20°C for 6 hours (91 .01 °C). The lowest To value (87.54°C) was found in samples soaked at 20°C for 12 hours (Table 1 ).

[0030] The highest To value for the cooking method was found to be 94.05°C in broad bean sugars cooked in a microwave at 160 watts for 4 minutes. The lowest To value, 86.75°C, was observed in broad bean sugars cooked in an oven at 120°C for 15 minutes (Table 1 ).

[0031] Table 1. Differential Scanning Calorimetry Analysis Results (Duncan Multiple Comparison Test Results for To Based on Soaking Methods and Cooking Methods)

[0032] Statistically significant differences exist between means with different letters (p<0.05) The results of the differential scanning calorimetry analysis demonstrate the effect of different processing steps on the thermal properties of broad bean sugar. For example, the highest To value was observed in samples soaked in carbonate water at 20°C for 6 hours and cooked in a microwave at 160 watts for 4 minutes. This indicates that the combination of these processing steps positively impacts the product’s thermal properties. The lowest To value was found in samples soaked at 20°C for 12 hours and cooked in an oven at 120°C for 15 minutes. In this case, a decrease in the product’s thermal properties may be observed due to prolonged soaking and high- temperature cooking. The highest Tp value for the cooking method (95.15°C) was observed in broad bean samples cooked in a microwave at 160 watts for 4 minutes.

[0033] The lowest values, which were statistically at the same level, were found in broad bean samples cooked using the boiling water method for 5 minutes and the oven method at 120°C for 15 minutes (Table 2). Table 2. Duncan Multiple Comparison Test Results for Tp Based on Soaking Methods and Cooking Methods * Statistically significant differences exist between means with different letters (p<0.05)

[0034] The highest Te value, similar to the Tp value, was 106.88°C, observed in broad bean samples cooked in a microwave at 160 watts for 4 minutes. The lowest values, statistically at the same level, were 100.58°C in samples cooked in an oven at 120°C for 15 minutes and 99.57°C in samples cooked in boiling water for 5 minutes (Table 3).

[0035] Table 3. Duncan Multiple Comparison Test Results for Te Based on Soaking Methods and Cooking Methods

[0036] Statistically significant differences exist between means with different letters (p<0.05) The highest AH value for the soaking method, 0.72 J / g, was observed in samples soaked in a water bath at 60°C for 2 hours, while the lowest value, 0.52 J / g, was found in samples soaked at 20°C for 12 hours. For the cooking method, the lowest AH value, 0.50 J / g, was identified in broad bean samples cooked in an oven at 120°C for 15 minutes (Table 4). Table 4. Duncan Multiple Comparison Test Results for AH Based on Soaking Methods and Cooking Methods

[0037] Statistically significant differences exist between means with different letters (p<0.05)

[0038] In terms of nutritional value, determining the thermal properties of broad bean sugar provides important information about the product’s nutritional content and cooking characteristics. Thermal analyses can evaluate how the product’s nutritional components are preserved and how they affect its digestibility. For example, processing steps such as low-temperature cooking or short-duration soaking may better preserve the nutritional value of the product, while long-duration processing steps under high temperatures can lead to a reduction in nutritional value. Thus, based on these analysis results, optimal cooking methods have been determined. Broad bean sugars with high nutritional value are obtained using the optimal cooking method. On the other hand, the samples soaked at 20°C for 12 hours and cooked in an oven at 120°C for 15 minutes showed low To, Tp, Te, and AH values, indicating that these processing steps may negatively affect the thermal properties of broad bean sugar. In terms of nutritional value, broad bean sugar with high To, Tp, Te, and AH values has greater thermal energy and, therefore, can be more easily absorbed by the digestive system.

[0039] Looking at the Duncan multiple comparison test for the soaking methods in Table 5, the applications at 20°C for 12 hours and in a water bath at 60°C for 2 hours yielded higher L values.

[0040] Table 5. Duncan Multiple Comparison Test Results for External Color L Based on Soaking Methods and Cooking Methods

[0041] Statistically significant differences exist between means with different letters (p<0.05)

[0042] In the soaking application with carbonate water, when the carbonate comes into contact with the broad bean, it reacts with water and produces carbon dioxide (CO2) gas. This gas fills the spaces within the broad bean tissues, causing the tissues to swell. This process shortens the cooking time and allows the broad beans to soften more quickly. Additionally, the carbon dioxide gas produced as a result of the carbonate’s effect contributes to the oxidation of pigment molecules within the broad beans. These oxidation reactions can lead to a change in the color of the broad beans, causing them to darken.

[0043] The highest internal color L value (66.1 1 ) was observed in broad bean sugar samples soaked at 20°C for 12 hours, while the lowest internal color L value (59.64) was found in samples soaked in carbonate water at 20°C. The increase in the internal color L value is thought to be due to the extended soaking time, resulting in high water absorption and pigment denaturation. For the cooking method, the highest internal color L value (65.18), similar to the external color L value, was observed in broad bean sugar samples cooked in a microwave at 160 watts for 4 minutes. This was followed by samples cooked in boiling water for 5 minutes (62.14), which were statistically at the same level, and samples soaked at 20°C for 12 hours (61 .18). This is explained by the short cooking duration, which positively contributes to the brightness and light color of the broad bean sugar.

[0044] Table 6. Duncan Multiple Comparison Test Results for Internal Color L Based on Soaking Methods and Cooking Methods Statistically significant differences exist between means with different letters (p<0.05)

[0045] According to the Duncan multiple comparison test results for the soaking method (Table 7), the highest 24-hour hardness value (14,123.30 g) was observed in broad bean samples soaked at 20°C for 12 hours, while the lowest hardness value (9,803.49 g) was found in samples soaked in a water bath at 60°C for 2 hours. The hardness value reached a firm and undesirable level in broad bean samples soaked at 20°C for 12 hours. In contrast, the hardness value of broad bean samples soaked in a water bath at 60°C for 2 hours was within the desired range (8,000-10,000 g). Although the broad bean samples soaked at 20°C for 12 hours did not contain any chemicals, they exhibited a higher hardness value compared to the other soaking methods. According to the Duncan multiple comparison test results for the cooking method (Table 7), the highest 24-hour hardness value (13,021.22 g) was observed in broad bean samples cooked in an oven at 120°C for 15 minutes, while the lowest hardness value (10,066.65 g) was found in samples cooked in boiling water for 5 minutes. The hardness values for oven and microwave cooking were higher due to the absence of water in the environment.

[0046] Table 7. Duncan Multiple Comparison Test Results for 24-Hour Hardness Based on

[0047] Soaking Methods and Cooking Methods

[0048] Statistically significant differences exist between means with different letters (p<0.05)

[0049] With the soaking method application, the highest 24-hour crispness value (9,191 .16 g) was observed in broad bean samples soaked in carbonate water at 20°C for 6 hours. For the 24-hour samples of the cooking method, the highest crispness value (9,387.83) was observed in broad bean samples cooked in an oven at 120°C for 15 minutes, while the lowest crispness value (6,749.81 ) was found in samples cooked in boiling water for 5 minutes (Table 8).

[0050] Table 8. Duncan Multiple Comparison Test Results for 24-Hour Crispness Based on Soaking Methods and Cooking Methods * Statistically significant differences exist between means with different letters (p<0.05) The SEM images of the broad bean sugars are shown in Figure 1 . According to the images, the starch consists of granules of varying sizes and shapes. It has been observed that the starch in the broad bean sugars is in the form of oval granules. Figure 1 presents images magnified at a 3000X scale. Upon examining the images of the broad bean sugar samples, it is observed that the nutritional fiber structure of the broad bean sugar obtained by soaking at 20°C for 12 hours and cooking in an oven at 120°C for 15 minutes exhibits an uneven distribution, with thick and thin strips. Previous studies indicate that smaller granule size improves digestion. Smaller sizes increase the surface area, resulting in a more easily digestible form. It has been observed that different soaking methods and various cooking techniques have a significant impact on nutritional fiber, starch granules, and protein structures.

[0051] In terms of external color, the Duncan multiple comparison test (Table 9) showed that the highest score (7.30) was assigned to broad bean samples soaked at 20°C for 12 hours, while the lowest score (6.86) was observed in samples soaked in carbonate water at 20°C. For the external color score based on the cooking method, the highest value (7.37) was observed in broad bean samples cooked in boiling water for 5 minutes, followed by samples cooked in a microwave at 160 watts for 4 minutes (7.22), which were statistically at the same level. The lowest value (6.78) was recorded in samples cooked in an oven at 120°C for 15 minutes. The shorter cooking times in broad bean samples cooked in boiling water for 5 minutes and in a microwave at 160 watts for 4 minutes reduce the likelihood of degradation, suggesting that this helps maintain more vibrant and unfaded colors. The reason for the high scores of microwave cooking and boiling water cooking is that these methods evenly heat the surface of the broad beans. This can be explained by the fact that these methods help preserve the color pigments on the surface of the broad beans. In the color analysis, examining the L values for the cooking method in Table 5 shows that samples cooked in a microwave at 160 watts for 4 minutes had a value of 70.54, those cooked in boiling water for 5 minutes had a value of 57.14, and those cooked in an oven at 120°C for 15 minutes displayed respective values. These results are consistent with the sensory external color outcomes regarding the cooking method. Table 9. Duncan Multiple Comparison Test Results for External Color Based on Soaking Methods and Cooking Methods

[0052] Statistically significant differences exist between means with different letters (p<0.05)

[0053] According to the Duncan multiple comparison test results for soaking methods (Table 10), the panelists assigned the highest score (7.51 ) to broad bean samples soaked at

[0054] 20°C for 12 hours, and the lowest score (7.07) to samples soaked in carbonate water at 20°C for 6 hours. The appearance scores were evaluated in the same way as the aroma and overall acceptability characteristics. Based on this, soaking at 20°C for 12 hours provides a positive outcome for these three parameters. Lower values were observed in samples soaked in carbonate water at 20°C for 6 hours. According to the Duncan multiple comparison test results for the cooking method (T able 10), the highest score (7.58) was observed in broad bean samples cooked in a microwave at 160 watts for 4 minutes. The lowest score (7.07) was recorded for samples cooked in boiling water for 5 minutes, which were statistically at the same level as those cooked in an oven at 120°C for 15 minutes (7.20). The positive trend in external color is reflected in the appearance scores. Table 10. Duncan Multiple Comparison Test Results for Appearance Based on Soaking Methods and Cooking Methods

[0055] Statistically significant differences exist between means with different letters (p<0.05)

[0056] In the Duncan multiple comparison test, broad bean samples soaked in a water bath at 60°C for 2 hours received the highest score (7.05), while the lowest score (6.10) was observed in samples soaked at 20°C for 12 hours. According to the Duncan multiple comparison test for the cooking method, broad bean samples cooked in an oven at 120°C for 15 minutes received the highest score (7.29), while samples cooked in a microwave at 160 watts for 4 minutes received the lowest score (6.78) (Table 11 ).

[0057] Table 11. Duncan Multiple Comparison Test Results for Taste-Aroma Based on Soaking Methods and Cooking Methods

[0058] Statistically significant differences exist between means with different letters (p<0.05)

[0059] Among the odor-producing compounds in broad beans are isothiocyanates and sulfur compounds. These compounds are released during the cooking process and give broad beans their characteristic aroma. According to the Duncan multiple comparison test results for aroma characteristics of broad bean sugars from a sensory perspective (Table 12), the highest aroma score (7.67) was observed in broad bean sugar samples soaked at 20°C for 12 hours. The lowest aroma scores, which were statistically at the same level, were found in samples soaked in carbonate water at 20°C for 6 hours (7.19) and in a water bath at 60°C for 2 hours (7.20). According to the cooking method found to be insignificant in the variance analysis, the highest aroma score (7.44) was observed in broad bean samples cooked in a microwave at 160 watts for 4 minutes, while the lowest score (7.24) was recorded in samples cooked in boiling water for 5 minutes. Table 12. Duncan Multiple Comparison Test Results for Aroma Based on Soaking Methods and Cooking Methods

[0060] Statistically significant differences exist between means with different letters (p<0.05) Although the mouthfeel of broad bean sugar based on the soaking method was statistically insignificant, the highest score (7.18) was given to broad bean sugar samples soaked in a water bath at 60°C for 2 hours, while the lowest score (7.08) was given to samples soaked at 20°C for 12 hours. In the Duncan multiple comparison test for the cooking method, the highest score (7.29) was observed in broad bean sugar samples cooked in boiling water for 5 minutes, while the lowest score (7.13) was recorded for samples cooked in a microwave at 160 watts for 4 minutes (Table 13).

[0061] Table 13. Duncan Multiple Comparison Test Results for Mouthfeel Based on Soaking Methods and Cooking Methods

[0062] Statistically significant differences exist between means with different letters (p<0.05)

[0063] According to the Duncan multiple comparison test for soaking methods (Table 14), broad bean sugar samples soaked at 20°C for 12 hours received the highest score (7.31 ), while those soaked in carbonate water at 20°C for 6 hours received the lowest score (7.10). The reason for the high score of broad bean sugar samples soaked at 20°C for 12 hours is that these samples received the highest scores for external color, appearance, aroma, and taste-aroma characteristics. The low scores were observed in external color, appearance, and aroma characteristics. For the cooking method, the highest score (7.23) was given to samples cooked in a microwave at 160 watts for 4 minutes, while the lowest score (7.17) was assigned to broad bean sugar cooked in an oven at 120°C for 15 minutes. The reason for the high score of broad bean sugar cooked in a microwave at 160 watts for 4 minutes is that it received the highest scores for external color, appearance, aroma, and taste-aroma characteristics. The low scores, on the other hand, were observed in external color, appearance, and tastearoma characteristics. Table 14. Duncan Multiple Comparison Test Results for Overall Acceptability Based on Soaking Methods and Cooking Methods

[0064] Statistically significant differences exist between means with different letters (p<0.05)

[0065] The highest syrup absorption rate (32.55%) was observed in broad bean samples soaked in carbonate water at room temperature (20°C) for 6 hours and cooked in an oven at 120°C for 15 minutes. The lowest syrup absorption rate (12.03%) was observed in broad bean samples soaked at room temperature (20°C) for 12 hours and cooked in boiling water for 5 minutes (Table 15).

[0066] The highest total sugar content (12.25%) was found in samples soaked at room temperature (20°C) for 12 hours and cooked using the boiling water method. The lowest syrup absorption rate (7.57%) was observed in samples soaked in a water bath at 60°C for 2 hours and cooked using the oven method (Table 15). Table 15. Syrup Absorption and Total Sugar Results for Broad Bean Sugar Samples

[0067] REFERENCES

[0068] [1] Zzaman W, Bhat R, Yang TA, Easa AM. “Influences of superheated steam roasting on changes in sugar, amino acid and flavor active components of cocoa bean (Theobroma cacao)”. Journal of the Science of Food and Agriculture, 97(13): 4429- 4437, 2017.

[0069] [2] Okan T, Kbse C. “Turkiye’de Bblgesel Farkliliklar Kapsammda Kestaneye Dayali Faydalanmamn Sosyoekonomik Boyutu”. Bartm Orman Fakultesi Dergisi, 24(3):591 -608, 2022

Claims

CLAIMS1. A production method for broad bean (Vicia faba L.) sugar as a low-cost and healthy alternative snack food, characterized by the following steps: i. Peeling the skins of dry broad beans, ii. Soaking the peeled dry broad beans:- At 20°C for 12 hours, or,- For 6 hours in water at 20°C containing 3-5 grams of baking soda, for 700-1000 grams of peeled dry broad beans, or,- At 60°C for 2 hours. iii. Preparing the sugar syrup by:- Preparing a mixture of 1000 mL of water and 700-1000 grams of sugar,- Stirring the mixture continuously over high heat until it boils,- Boiling the mixture for 30-60 minutes,- Adding 0.8 grams of citric acid to the mixture and boiling it for an additional 5-10 minutes, iv. Cooking the soaked broad beans:- By microwaving at 160 watts for 4 minutes, or- By heating at 100°C for 5 minutes, or- By baking in an oven at 120°C for 15 minutes, v. Cooling the cooked broad beans to 20°C, vi. Adding the cooked broad beans to the boiling syrup and soaking them in the syrup for 5-15 minutes.

2. Broad bean (Vicia faba L.) sugar obtained using the method according to Claim 1.

Images