Manitoba Rural Adaptation Council

Project Description

This project will determine processing parameters and characteristics of fractionation of faba beans, and prototype products containing faba bean fractions will be formulated and evaluated for compositional, physiochemical and sensory acceptability. The selected products will be presented to the food industry partners for potential commercialization.

Project Objectives

To increase pulse production and value added activity in western Canada by establishing common uses for faba beans in the human food industry.

General Information