VEGEpro – Development and implementation of broad bean processing technology to produce an enriched protein source devoid of anti-nutritional factors for human nutrition applications

Project objectives:

The main objective of the project is to produce, through a fungal fermentation process, an innovative plant-based protein product, VegePro, with improved nutritional properties and an optimal amino acid profile for the human diet.

In order to achieve the project’s objectives, it will be necessary to develop an innovative technological process based on the fermentation of broad beans in a solid bed using fungi. The development and subsequent implementation of this innovative technology will require the design of a modular production line. As part of the project, a prototype process line will be constructed and manufactured, allowing the entire production process to be tested under controlled conditions according to the conditions specified during the research.

Results:

The main result of the project will be an innovative technology for processing broad bean seeds using fungal fermentation supported by the use of other by-products generated in the food production process. The technology will make it possible to produce a protein food product with a fibrous-tissue texture (similar to meat) and enriched through a specific fermentation process with numerous substances with beneficial nutritional and health-enhancing properties (β-glucans, vitamins, mineral salts).
The technical result of the project will be a prototype processing line for processing broad bean seeds, from pre-processing through fermentation processes to the final stage consisting of confection and packaging under a sanitary regime guaranteeing safe storage of the product without the use of chemical food preservation methods.

Consortium members:

• FORVITE  – Consortium Leader
• Łukasiewicz Research Network – Poznań Institute of Technology
• Poznań University of Life Sciences

Download the information sheet (in Polish)