High-value functional ingredients from bean processing waste

豆类被认为是高度营养和可持续的食物。因此，包括澳大利亚在内的世界各地的豆类消费都在稳步增长。由于浸泡和烹饪时间较长，消费者更喜欢即食豆类罐头。目前的加工技术是能源和水密集型的，会产生相当大的浪费。该项目研究非加热技术的应用，以减少处理时间、水和能源的消耗，并能够回收通常在废水中损失的有价值的多酚和可溶性膳食纤维。这些知识将导致可持续的豆类加工，为澳大利亚制造商带来更高的生产率，为澳大利亚消费者提供优质食品。

Legumes are considered highly nutritious and sustainable food. Accordingly, there is a steady growth in the consumption of legumes worldwide, including in Australia. Due to lengthy soaking and cooking times, consumers prefer ready-to-eat canned legumes. The current processing technologies are energy and water-intensive and generate considerable waste. This project investigates the application of non-thermal technologies to reduce processing time, water and energy use and enable the recovery of valuable polyphenols and soluble dietary fibres normally lost in the wastewater. This knowledge will lead to sustainable beans processing, delivering improved productivity to Australian manufacturers and quality food to Australian consumers.