Project 3: Legumes in Nutrition and Health – Activities

It is envisioned that within the next 5 years, 2 PhD and 2 MSc students will be trained. This will be paralleled by installation of a research laboratory for nutrition analysis. Legume consumption patterns & determinants established as basis for developing new legume based food products. Intervention strategies will also be developed to speed up the adoption of the newly developed legume based foods. It is hoped that guidelines for improving dietary intake will be developed and availed to consumers.