WP2: National plant protein bio-resources
Grain legumes give high protein yields, and are important to increase sustainability in the cropping systems. This work package shall develop solutions to key limiting factors for the production of food-grade grain legume crops under Norwegian conditions. Protein sources from oats will also be explored.
Develop solutions to key limiting factors for the production of food-grade grain legume crops under Norwegian conditions. Explore protein sources from oats that can complement amino acid value of grain legumes.
Key research tasks:
T2.1 Improving agronomic strategies for food-grade grain legume crop production:
Pea production strategies will be developed that allow for less insect damage, earlier maturity, lodging resistance and higher yields. Conduct intercropping trails with peas, and screenings trials in South-eastern Norway with pea, faba bean and soybean varieties focusing on key traits such as early maturity. Analyse the content of nutrients and antinutritional compounds in peas and faba bean varieties grown under Norwegian agronomic conditions in collaboration with WP 4. Investigate alternative management and harvesting strategies for the production of immature faba beans and soybean (edamame) as a vegetable crop, and the market potential of these products and WP 5. Determine the effect of management practices, including fertilization strategy, on the synthesis of starches and proteins from the pre-storage phase to maturity in faba beans and peas. Study the agronomic,environmental and economic impacts of grain legume crops in a crop rotation with cereals, and provide data for lifecycle analysis together with WP1. A PhD student will be linked toT2.1.
T2.2 Better utilization of protein sources from oats:
Develop strategies that lower the risk of mycotoxins and increase the protein content of oats grown under Norwegian conditions using variety performance trials combined with new fertilization practices. Study the effect of weather, variety and fertilization strategy on the synthesis of starches and proteins during the filling and ripening phases.