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LeguAN – Innovative and comprehensive concepts for higher value-added, functional food and feed products based on domestic grain legumes covering the whole value-chain from cultivation to utilization

Description
Staff
Publications
Partners

2011 - 2014

The aim of this research project is to efficiently produce innovative food products and ingredients (semi-finished) that are in line with market requirements and are based on domestic legume species, e.g. pea (as feed or food) and field bean. A broad understanding of consumer preferences and acceptance is crucial when it comes to legume-based food products: It forms the basis for successful marketing efforts and an economically successful development.

Cooperation Partners

NAME
Location
Country
Universität Hamburg
Hamburg
Germany
German Institute of Human Nutrition (DIfE)
Potsdam-Rehbrücke
Germany
South Westphalia University of Applied Sciences
Iserlohn
Germany
Technische Universität Berlin
Berlin
Germany
Leibniz Institute for Agricultural Engineering (ATB)
Potsdam-Bornim
Germany
Institute for Food and Environmental Research (ILU e.V.)
Bergholz-Rehbrücke
Germany
Gemeinschaft zur Förderung der privaten deutschen Pflanzenzüchtung e.V.
Bonn
Germany

LeguAN – Innovative and comprehensive concepts for higher value-added, functional food and feed products based on domestic grain legumes covering the whole value-chain from cultivation to utilization

Extensive interviews and tests with potential consumers will be conducted over the course of this project in order to be able to make informed statements in this matter. As many substances have the ability to prevent degenerative illnesses, the focus will increasingly be placed upon the health-promoting effects of these food products. The exact correlations and interactions, however, have not been sufficiently analyzed.

Legumes are especially rich in nutritionally valuable plant proteins and bioactive secondary plant metabolites. This project aims to show how both plant compounds interact and to prove their function as anti-diabetogenic agents in humans. The projected research will focus on raising the market potential and the marketability of legume products while at the same time reviving the cultivation of legumes, especially in traditional cultivation areas. In addition, the aim is to scientifically prove the health-promoting potential of legume-based products and ingredients. This research approach strengthens and expands the whole value chain of grain legumes, from cultivation to the consumer.

Photo: „Mafate Marla lentils dsc00647“ CC BY-SA 3.0

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