Effect of genetics and the environment on the quality and utilization of faba bean flour and protein concentrates

  • Faba Beans
  • Value-Added

Lead Investigator(s)

Dr. Michael Nickerson

Lead Investigator(s) Institution

University of Saskatchewan - Department of Food and Bioproduct Sciences


To evaluate the physiochemical and functional properties of faba bean flours, protein concentrates, and protein isolates from a range of genotypes and environments, in order to identify raw materials (genotypes) that may perform better as a food ingredient.


Overall, the effect of genotype on the composition and physicochemical and functional properties of faba bean protein isolates were observed to be minimal. Findings suggest that selection of the raw materials based on the factors investigated prior to secondary processing may not be warranted.


SPG Contribution


Project Status


Duration/Timeline of Project (Year to Year)

2013 - 2015


Agriculture Development Fund, Western Grains Research Foundation

Total Project Cost