AGROALNEXT Project: Development of new healthy and sustainable products based on fermented legumes for the prevention of childhood overweight
- Type Project
- Scope Autonómico
- Autonomous community Comunitat Valenciana
- Main source of financing NextGenerationEU
- Project website Web del Proyecto
Description
LEGUMAX develops healthy and filling foods from fermented legumes
Contextual description
The presence of legumes in the diet has decreased to 60-80 g/week, while the estimated recommendations are 200-250 g/week, according to the FAO (Food and Agriculture Organization of the United Nations). LEGUMAX's approach to increasing legume consumption is based on developing new foods that satisfy and build trust with both end users and producers. To achieve this, it relies on co-creation tools that involve agricultural producers, the food industry, and consumers themselves. Thus, these new foods aim to combine the benefits of healthy, under-consumed raw materials with current production and consumption patterns.
Results
Healthy and sustainable infant snacks have been developed from local legumes fermented with Pleurotus ostreatus mycelium, with greater protein digestibility, increased essential amino acids, bioavailability of minerals and bioactive compounds with antioxidant, antihypertensive and anti-inflammatory effects.
Contact information
- Coordinator/entity name: Ana María Andrés Grau
- Mailing address: Not available
- Email coordinator/entity: aandres@upv.es
- Phone: Not available
Coordinators
- UPV
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