Soybeans are falling out of favor? Study says broad bean protein is better

The latest research from the Department of Food Science at the University of Copenhagen shows that broad beans have a broad prospect as a source of plant protein and have advantages over soybean protein in environmental protection and nutrition.

"Many consumers are looking for soy substitutes. Soybeans put a lot of pressure on the environment, prompting us to look for ways to produce concentrated protein powder by processing broad beans. One of the advantages of broad beans is that it can adapt to the Danish climate and can be grown locally. , Iben Lykke Petersen, an assistant professor in the Department of Food Science at the University of Copenhagen, explained.

Soybeans are mostly produced in the United States and South America, and many farms in Brazil and Paraguay have cut down large areas of forest for soybean cultivation, which has a negative impact on local wildlife and biodiversity, leading to increased carbon dioxide.

"Another important reason is that unlike broad beans, many soybeans have been genetically modified to withstand Roundup herbicides, so many consumers criticize the environmental impact of growing soybeans," Peterson pointed out.

In order to find crops with less environmental impact, the greatest potential, which can be grown locally and can also be made into protein powder, the researchers tested a variety of crops. The results showed that broad beans performed better than lentils, amaranth, buckwheat and quinoa.

The researchers used a "wet fractionation" method to concentrate broad bean protein and remove substances that inhibit the protein's digestion, making it easier for the body to absorb.

"The results show that this method significantly increases the protein content. In addition, tests have shown that this protein is almost as digestible as animal protein." Peterson said that through reasonable processing, broad bean protein can maintain its natural color and have a neutral taste. And good texture.