20 Jan Fermentation of legumes
In a world striving towards a sustainable future, one’s diet is a highly important aspect which needs improvement. Decreasing meat consumption and incorporating legumes has a great potential to aid in this. Legumes have been consumed since ancient times and are still important to us as they are highly nutritious foods which also contribute to food security and the mitigation of climate change. Unfortunately, consumption remains low due to perceptions regarding taste, structure and gastro-intestinal properties.
As a part of her Bsc thesis at Wageningen University & Research, Alyssa Be is studying processes on how to reduce these undesirable aspects. A promising method is through fermentation, but the exact influende of this on the properties of legumes is not as yet clear.
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