Fermented plant foods from Nordic crops
Current dietary shifts encourage more plant-based foods, but consumer studies show that flavour, texture and appearance remain major barriers to consumer acceptance of many plant-based foods. Faba bean and oat are well suited to Nordic conditions and can support regional food production, yet faba bean is still often directed to feed or low-value uses. This project within HealthFerm addressed a practical question: How can fermentation transform Nordic crops into higher-value foods? Tempeh, a traditional Indonesian food normally made from fermented whole soybeans that are bound together into a dense, firm cake, was used as an example to answer this question.
Faba bean–oat tempeh was developed using controlled soaking, boiling, inoculation and solid-state fermentation. The products were assessed for sensory quality, composition, antinutritional factors, structure and in vitro digestion.
In a consumer test with 107 participants from Finland and Sweden, tempeh made with 85% faba bean and 15% wholegrain oat had the highest overall liking score compared with faba bean-only tempeh. The faba bean–oat products also showed higher chewiness and more favourable sensory attributes, including umami, nutty, buttery and fermented notes.
Fermentation also improved nutritional functionality. It acted as a multifunctional process, influencing flavour development, protein hydrolysis, antinutrient degradation and food structure formation.
The project further showed that starter culture selection can be used to steer product quality. Co-fermentation with Rhodotorula babjevae increased gamma-aminobutyric acid (GABA), free amino acids and selected phenolic compounds while maintaining the compact tempeh structure.
The main outcome is a processing route for turning Nordic faba bean and oat into higher-value fermented foods. This creates opportunities for product diversification, regional food production and reduced dependence on imported soy ingredients.
HealthFerm - Innovative pulse and cereal-based food fermentations for human health and sustainable diets
Ongoing | 2022-2027
- Main funding source
- Horizon Europe (EU Research and Innovation Programme)
- Geographical location
- Belgium
Links
- Protocol for producing 1 kg of tempeh
- Optimizing soaking and boiling time in the development of tempeh-like products from faba bean (Vicia faba L.)
- Changes in the nutritional profile, anti-nutrients, microstructure, and in vitro digestibility of faba bean–oat tempeh during pre-treatment and fermentation
- Sensory and volatile compound profiles in tempeh-like products from faba bean and oats
- Synergistic co-culture of Rhizopus oryzae and Rhodotorula babjevae transforms faba bean and oat into nutrient-rich tempeh-like foods