Swedish quality flour from legumes for human consumption

Background

Today, there is a lack of Swedish-produced legume flour on the Swedish market. There is an increased demand for Swedish-grown and Swedish-processed vegetable raw materials from both consumers and food producers.

Producing Swedish flour from legumes is important for several reasons. Firstly, it contributes to more sustainable food production. Legumes, such as peas and beans, have the ability to fix nitrogen from the air, which reduces the need for artificial fertilizers. This leads to less environmental impact and improved soil health.

Secondly, the production of legume flour promotes the Swedish agricultural sector. By growing and processing legumes locally, jobs and economic growth are created in rural areas. In addition, dependence on imported raw materials is reduced, which strengthens Sweden's security of supply.

Nutritionally, legume flour is an excellent source of protein, fiber, and essential micronutrients. This makes it a healthy alternative to traditional flours. Legume flour can be used in a variety of food products, from bread to pasta, increasing dietary diversity and contributing to better public health.

Project content

The project involves a literature study of cultivation factors, sustainability and variety selection in primary production. The practical parts consist of developing a process for manufacturing legume flour on a large scale. The quality of the flour is assessed through analysis of nutrients, antinutrients, rheological properties and microbiological parameters. Finally, a design basis is developed and different food producers are allowed to test the developed flour varieties.

In summary, the production of Swedish flour from legumes is an important part of creating a sustainable, nutritious and economically beneficial food system in Sweden.