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

Objective

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.

Outcome

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.

Processing

SPG Contribution

$33,605.19

Project Status

Complete

Duration/Timeline of Project (Year to Year)

2013 - 2015

Co-funders

Agriculture Development Fund, Western Grains Research Foundation

Total Project Cost

$180,105.19