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