Research Objective

Project Description

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.

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