Fava beans offer a ‘better protein alternative than soy’ according to new research


New research from the University of Copenhagen Department of Food Science has suggested that fava beans offer a better plant-based protein alternative to the “environmentally taxing soybean”. As part of its study to find an alternative to soy, the researchers tested various crops to discover which one offered the greatest potential as a protein powder and could be grown locally. Results showed that fava beans ‘outperformed’ lentils, amaranth, buckwheat and quinoa. In its report, the university explained how it has found a new way to make a concentrated protein powder using fava beans which is a far more climate-friendly alternative. Using a method known as ‘wet fractionation’, the researchers succeeded in concentrating fava bean protein and removing substances that would otherwise inhibit the digestion of the protein. As a result, the fava bean proteins can be more readily absorbed when consumed. “Wet fractionation is accomplished by milling beans into a flour, and then adding water and blending the mixture into a soup. Thereafter, it becomes easier for us to sort out the less beneficial substances and produce an optimised product,” said Iben Lykke Petersen, assistant professor at the University of Copenhagen’s Department of Food Science…… Read

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