This project will focus on optimizing protein extraction parameters to eliminate the off-flavours and bitterness in lupin flour and protein utilization for CPG product development. The resulting flour and protein concentrates will be tested for their nutritional and functional properties. Application of the flour and protein concentrates will be carried to assess the impact of the optimized extraction parameters.
This record is a historical disbursement from Canada's open grants database — it documents a past payment, not an active program accepting applications.
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