Enhancing Legume-Based Processed Foods

By Andi Anderson

The initiative aimed to address the critical need for enhanced capacity among processors in Malawi and Zambia to effectively develop and market value-added legume-based food products, thereby addressing both income generation and nutrition security challenges in the region.

The overarching objectives of the project were two-fold: firstly, to stimulate value addition in nutritious legume foods by refining and optimizing processed products for eventual commercialization; and secondly, to expand understanding of consumer preferences and demand for these value-added legume-based products.

Key outcomes of the research endeavor encompassed the development of three optimized bean-based food items, alongside the production of policy briefs, research protocols, as well as the completion of students’ theses and dissertations, and scholarly manuscripts. Notably, these optimized products were the result of collaborative efforts between students and processors, with guidance from academic and technical experts affiliated with implementing institutions.

The impact of these outputs was particularly pronounced within the private sector, notably among processors, influencing their perceptions and actions pertaining to the adoption, demand, and commercialization of bean-based food products in both Malawi and Zambia. Through this collaborative effort, the project has contributed significantly to enhancing the capacity of local processors, fostering innovation in value addition, and ultimately bolstering economic opportunities and nutritional outcomes within the region.

Click here to read the complete project final technical report.

Photo Credit: gettyimages-baibaz