Molecular insights into the hardening consequence of ageing during common bean processing
This project aims to elucidate the bio-chemical mechanistic understanding of legume aging during extended storage and how this effects the impact of processing on molecular changes and their associated functional properties (sensorial and nutritional). To reach this objective, we propose an integrated fingerprinting and kinetics based approach to evaluate the existing and new hypotheses on legume aging and processing. The understanding resulting from this project will be of direct use for: (i) the identification of storage conditions of legumes; (ii) the development of legume based products and their processing and (iii) legume based product development with human health benefits. This can lead to varieties adapted not only to agricultural and environmental sustainability criteria but also to product quality characeristics including digestion.