Duration: Jun 30, 2020 - Apr 29, 2021
Aim of the project: The use of plant proteins and by-products for the development of new plant-based foods is limited due to the high content of antinutrients in these materials. Antinutrients are compounds that have been shown to have negative effects on human health and are found in legumes, cereals, and oilseeds. As a result, the consumers' attitude toward plant-based foods can often be negative. The research project aims at reducing the content of antinutrients in plant protein concentrates and oil extraction by-products using enzyme treatment, fermentation, and physical processing techniques, and to develop methods for the quantitative determination of antinutrients: phytates, saponins, vicine, and convicine. The know-how obtained as a result of the project and the technological solutions implemented, set the basis for the development, technology transfer, and successful production of innovative nutritious plant-based food products.