| Crop | Pea |
|---|---|
| Start Date | 2015 |
| End Date | 2016 |
| Principal Investigator | Nivet, Meeling , Food Development Centre |
| MPSG Financial Support | $20,000 |
| Total Project Funding | $25,000 |
| Report | Development-of-a-pulse-based-protein-drink-mix |
Research Objectives
Develop a vegan friendly protein powder drink mix to aid in athlete recovery as well as the general public for overall wellness.
Project Description
Consuming adequate levels of high quality protein can be a challenge for vegan athletes as their diet excludes animal derived products (meat, fish, poultry, dairy, eggs) which are complete protein sources. Plant proteins may be limiting in lysine, threonine, tryptophan or sulphur containing amino acids so protein quality can be compromised. Combining pulses with cereal grains will result in a complete plant based protein suitable for sports recovery. Two prototype smoothie dry mixes (vanilla chai and chocolate) were developed using a blend of pea protein isolate and quinoa flour to deliver a complete protein. Cane sugar, oat fibre, natural flavour, stevia extract, plus cocoa powder and salt (chocolate smoothie mix), were included in the mixes to achieve a smoothie with appealing flavour and texture. This research has identified challenges and solutions to using pea protein isolate in smoothie dry mixes and demonstrated that plant based proteins can be successfully used as alternatives to animal proteins in sports recovery beverages. Pea protein processors can use this knowledge to compete in the growing plant based protein market.