Novel Fermentation Technology for Improving Pulse Proteins

The Grossmann Lab has received a $231,290 grant from the USDA Agricultural Research Service (ARS) to explore fermentation technology for improving pulse proteins such as peas and chickpeas. While nutritionally rich, pulse proteins face challenges including poor functionality, off-flavors, and antinutritional compounds, which limit their application in plant-based foods. This project focuses on fermenting these proteins with specific fungi to enhance their texture, taste, and nutritional value while minimizing waste. By addressing these challenges, the research aims to make plant-based foods more appealing to consumers while supporting a sustainable food system. The process produces two useful ingredients: enhanced pulse proteins and mycoprotein, offering opportunities for the development of tastier, more nutritious alternatives to traditional animal-based products.