Evaluation and assessment of protein quantity and quality in faba beans

Genetic diversity is essential for the success of crop improvement programs. Efficiently identifying and incorporating genetic diversity in a breeding program enhances desirable traits resulting in high-performing varieties that can meet the needs of both growers and consumers. In this project, I aim to evaluate over 4,000 faba bean accessions for protein content and quality. The project also aims to do functional and biochemical characterisation of the faba bean proteins and flavour molecules involved in sensory perception as a means to identify and define key traits that influence the quantity and quality of faba bean proteins. This research will lead to the identification of key breeding target traits and accessions with desirable protein quantity and quality that can be incorporated into the faba bean breeding program to develop varieties with high consumer acceptance.

Improving Faba bean quality through the development of varieties with low vicine/convicine content

The use of faba bean as a sustainable plant protein source is constrained by the presence of vicine and convicine (v-c) in their cotyledons. v-c can cause favism, an acute haemolytic anaemia that can occur in 4% of the human population. Low v-c varieties prevent favism in susceptible individuals thus making faba bean a safe, high protein and relatively cheap raw material with acceptable functionality and low undesirable flavours for the emerging Australian plant-based protein food and feed industry. In this project, I aim to apply the marker assisted backcross breeding method to accelerate the development and commercialisation of elite faba bean varieties with low v-c.