Abstract
• The HealthFerm project focuses on raw materials originating from four different crops, namely wheat, oats, faba bean and yellow pea.
• These grains are important raw materials for the production of novel plant-based fermented foods.
• The methods described in the book were optimised for and are applicable to one or multiple of these raw materials. It may well be possible to apply these methods to the analysis of other raw materials, but such application is likely to require some further optimisation.