From fields to shelves, locally produced and processed fava beans for meat and dairy analogues

Purpose and goal:

In total the project was successful in some parts. We were able to decrease the antinutrients of phytic acid, lectins, vicine and convicine However the consumer analysis showed that the final products are not good enough in taste and texture. Expected results and effects: The decrease of antinutrients were:

Convicin from 660 to 250 mg/kg Visin from 1590 to 940 mg/kg Phyctic acid measured less than 0,1 g/100g

This will have a positive impact in the nutrient content of the plant based products using our method. Consumers will hopefully see the reduction of antinutrients as positive.

Regarding the selection of varieties, the choice fell on Tiffany. Tiffany is well suited to grow in the Swedish climate and has a good nutrient profile, as well as containing low levels of the substances that cause "favism". Approach and implementation:

We divided the project into five work packages. Each work package was followed by an analysis of the results. Each work package project leader disseminate the results to the rest of the group. Hence the next work package leader could take the results into account for their work package.