In future plant-based diets, legumes will play an important role. In Denmark, various Faba bean cultivars can be grown under organic conditions, but little is known of how their nutritional value and functional properties vary. The aim of the project is to evaluate the variation in these parameters relative to different legumes and specific cultivars of Danish grown Faba beans.
In the project, pulses will be analysed for their nutritional quality including protein content, micronutrients, antinutritional factors, and protein composition using e.g. ICP-MS, HPLC and 1D/2D gels. Besides determining the nutritional quality, additional properties related to e.g. protein extraction, fractionation, and processing can be studied including the effects of these on protein digestibility.
The project is aligned with an ongoing PhD project and related collaborations.
