A joint research project between Jomo Kenyatta University of Agriculture and Technology and Belgium’s Katholieke University, Leuven focusing on the processing of legumes mainly beans to create value nutrition products has commenced. The study sets out to examine the bean cooking process including the legume’s various varieties, storage, and soaking procedures – sequences that researchers hope influence the texture and nutritional value of the legumes consumed.
The Shs. 30 million four year study that has been funded by Flemish Interuniversity Council, a Belgium government aid agency targets to enhance capacity building at JKUAT through the provision of research grants to benefit five researchers, two at PhD, and three at Master’s degree levels, all tenable at JKUAT’s Department of Food Science and Technology.
The project will be spearheaded by Dr. Daniel Sila from the JKUAT side and Prof. Dr. Ir. Marc Hendrickx, Chairman of Centre of Food and Microbial Technology of the Department of Microbial and Molecular Systems of the Katholieke University, Leuven. The two officials presented the projects agreement programme to Prof. Romanus Odhiambo, Deputy Vice Chancellor in charge of Academic Affairs, Tuesday October 25, 2011. The deputy Vice Chancellor welcomed the plan saying it would also assist to acquire modern equipment to promote research.