Novel Health Attributes Added to Milled Flour

This particular component of the Centre will run at the Department of Agriculture laboratories (based at Murdoch University) and is closely integrated with projects at Curtin University of Technology (CUT). The plan will be to pursue studies that will:

• Establish a suite of chemically well-defined wheat flours that have different lupin flour substitutes.
• Investigate the ways in which the properties of food products made from substituted wheat flours can be readily measured, to complement the human trials carried out elsewhere in the Diabesity Research Program.
• Provide a Quality Assurance standard using proteomic analyses to standardise doses of different bioactive components administered in human trials.

Outcomes:

1. Identification of biomarkers for components of lupin flour suitable for further marketing.
2. New formulations for refining the health attributes of products.
3. New opportunities for marketing lupin in the human health area.

Principal Investigator:

• Prof Rudi Appels - Murdoch University