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GROW UTILIZATION 33 | Pulse Research Report PhD student Brasathe Jeganathan and supervisor Dr. Feral Temelli with pearling fraction samples from the high- and low-tannin varieties of faba beans. PROJECT TITLE Value-added processing of pulse grains using a novel technology called Air-Current-Assisted Particle Separation Technology (ACAPS) PROJECT LEAD Feral Temelli, University of Alberta TOTAL VALUE OF PROJECT $200,000 Today, buyers around the world are urgently seeking new sources of plant protein to help meet surging demand from health-conscious consumers. This demand is one reason Alberta farmers have been ramping up pulse crop production over the past several years. To make the most of this opportunity, however, we'll need to sell the world more than just raw pulses. By selling more Alberta pulses in processed form, the economic impact of rising pulse consumption can be far greater. University of Alberta Professor Feral Temelli believes that Air- Current-Assisted Particle Separation Technology (ACAPS) could unlock significant value from pulse crops. ACAPS was developed at U of A for barley and oat processing. Temelli had previously established at lab scale that ACAPS could successfully fractionate dehulled pulse grain. With funding support from Alberta Pulse Growers, Temelli and two graduate students are now investigating the use of ACAPS for value-added processing of faba beans. Started in 2016, this project will run until early 2019 and focus on three challenges. OPTIMIZATION AND SCALE-UP OF FRACTIONATION "We need to do the optimization at lab scale, to understand how it works and to test it," explained Temelli. In this phase of the project, she and her team will treat dehulled and milled faba beans with ACAPS to separate-out the starch and protein components. Results will be analyzed to assess how well ACAPS handles value-added faba bean processing on a bigger scale. CREATING A FOUNDATION FOR FOOD APPLICATION DEVELOPMENT In concept, value-added processing of faba beans should usher in new food uses that will be healthy for consumers and profitable for pulse growers as well. To date, many fundamental questions simply haven't been studied. Temelli and her team will find answers to these questions. "The challenge is to understand the functional properties of different formulations, emulsions and foams," she said. "If we don't have proper data, we can't target the best applications." NEW USES FOR FABA BEAN HULLS "There are a lot of valuable components in the hull that haven't received a lot of attention," said Temelli. Her key target is hydrolysable tannins, which can deliver valuable health benefits. Working with high-tannin varieties, Temelli will determine how best to extract tannin from faba bean hulls. A host of possible food and animal feed applications could ultimately result. Today, ACAPS is accepted as a technology for processing barley and oats, to extract high-value fractions for food applications. Temelli and her team are laying the groundwork for using ACAPS for pulse crops. With consumers demanding new and healthier food products, the upside for pulse growers appears significant. "There's so much interest right now in the utilization of pulse protein and starch ingredients," said Temelli. "Once we understand their functional properties, that will allow new applications to be developed." A technology that works well in cereals could help faba beans become a key ingredient in new food and feed products. U of A Professor Feral Temelli is investigating. Processing Technology Could Capture More Value from Faba Beans

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