Processing platform for food functionality of faba bean

  • Faba Beans
  • Value-Added

Lead Investigator(s)

Dr. Shannon Hood-Niefer

Lead Investigator(s) Institution

Saskatchewan Food Industry Development Centre Inc.

Objective

To screen faba bean for nutritional composition, anti-nutritional factors, and functionality. To select faba bean varieties which will meet the needs of the food industry. To conduct primary processing and ingredient modification trials, secondary processing, and ingredient characterization.

Processing

SPG Contribution

$399,930.00

Project Status

Active

Duration/Timeline of Project (Year to Year)

2015 - 2018