Research Objective

• Identify differences in seed quality traits in the diverse genus Brassica (ex. canola)
• Map the Brassica genetic material to find what areas are responsible for differences in these traits
• Develop and compare conventional, cold pressing, and modified processing methods and their impact on protein quality and digestibility

Project Description

Canola meal is mainly utilized in the dairy sector as feed but there is a gap that needs to be filled of turning canola oil into a food co-product that can be used in human diets. This follows the United Nations call to find "new environmentally-sustainable higher protein quality foods" (FAO, 2013), and would greatly increase the economic importance of canola. To accomplish this, the protein quality and digestibility variation of the diverse Brassica germplasm needs to be studied, as well as how processing can affect protein quality. After characterizing germplasms for several seed quality traits that affect protein quality, multiple processing methods will be used to identify the best combination of germplasm and processing methods for developing food products with improved protein quality and digestibility. Due to the lack of emphasis on protein quality and digestibility in canola meal for use in human foods, this is a completely underexplored area of science. These developments will ultimately benefit plant geneticists, plant breeders, farmers, rural communities, seed processors, food processors and add significant value to the entire canola value chain and Canadian economy.