Optimization of fermentation platforms (batch vs solid-state) for improving the value of pulse (pea and faba bean) fractions

  • Faba Beans
  • Peas
  • University of Saskatchewan

Lead Investigator(s)

Dr. Darren Korber

Lead Investigator(s) Institution

University of Saskatchewan - Dept. of Food and Bioproduct Sciences

Objective

To determine optimal conditions for submerged (batch) fermentation for protein modification. To determine optimal conditions for solid-state fermentation for protein modification. To examine the potential of fermented pea (flour and protein concentrates) for novel food development.

Processing

SPG Contribution

$115,575.00

Project Status

Active

Duration/Timeline of Project (Year to Year)

2017 - 2020

Co-funders

Agriculture Development Fund

Total Project Cost

$216,075.00