Faba–koji hybrid protein systems

Project aims

The aim of this project is to improve meat alternatives made from locally grown faba beans by adding protein from koji, a fermented fungal ingredient. Faba beans are sustainable and widely available, but their protein content is low, which makes processing difficult and limits nutritional quality. This project addresses these challenges without using costly protein purification steps, helping to keep production simple and affordable.

The project will study how adding koji protein changes the behavior of faba bean flour during high-moisture extrusion, a common process used to make meat-like textures. A main goal is to understand how the recipe and processing conditions work together to shape texture, structure, and quality. The project will identify how much koji protein is needed to improve fiber formation, chewiness, and cooking stability, while also increasing the nutritional value of the final product.

The project also aims to produce koji protein in a sustainable way by growing it on agricultural and food-processing side streams. Different growing conditions will be tested to see how they affect the protein content, amino acid balance, and taste of the koji. This helps ensure that the fermented protein fits well with faba beans and does not create unwanted flavors.

Overall, the project aims to create clear guidelines for making better, healthier, and more affordable faba-based meat alternatives using fermentation and existing food processing technologies.