Legumes

Legumes

Legumes have great potential in the transition to a more sustainable agriculture and a more sustainable diet. Unfortunately, legumes also have properties that are often not appreciated by consumers: beany taste, mealy structure and they cause flatulence.

Asian cuisine has a centuries old tradition of using such beans as soy, lentils and mung in many dishes and snacks, often in a  fermented form.

Pre-fermentation processing has been found to aid the nutritional quality of legumes. Fermentation with Bacillus, mould, Lactic acid bacteria and/or yeast decreases undesirable properties and improves flavour and texture.
The above has been documented in detail through literary findings (Alyssa Be, 2021, WUR BSc thesis).

A smart combination of pre-fermentation treatment, the application of micro-organisms and process parameters opens up possibilities for the application of Dutch cultivated legumes in new products and ingredients.
KFS is proceeding with two projects: one to quantify the decrease of anti-nutrients and one to optimise the flavour and structure of fermented Dutch cultivated legumes.

The KFS-approach is multidisciplinary and combines

  • knowledge about fermentation processes and microbial strains
  • transformation of raw materials into consumer products by existing and novel processes
  • preparation of tasty foods, fit for consumers’ perception, by experienced chefs
  • nutritional characteristics like amino acid composition, bioavailability of (micro-)nutrients, presence of fibre
  • co-ordination in the supply chain
  • use of legumes grown in North Western Europe

This approach can only be realized in collaboration with knowledge institutes and innovative companies.