Location: Functional Foods Research
Project Number: 5010-41000-182-002-T
Project Type: Trust Fund Cooperative Agreement
Start Date: Sep 1, 2021
End Date: Aug 31, 2024
Objective:
The goal of this project is to develop nutritious food from silflower seeds, including hulls and several components of seed meals.
Approach:
Thermo-mechanical processes, chemical and biological processes will be used to extract, modify, and concentrate fractions and components of silflower seeds, including proteins in meals, oil, carbohydrates, and hulls to produce several high value food products or ingredients for other commercial products. Potential initial emphasis may include some of the following: a non-allergenic butter, baked goods, protein bars, and/or a beverage.
