Results

1

Biodiversity

Selection of the best-adapted traditional varieties of legumes

From the genetic material bank available, legumes with higher potential as protein sources will be selected. Thus, while phenotyping both the genetic resources and the varieties, the promising plant material will be detected.

2

Sustainability

To improve the productivity of legumes through sustainable approaches in less productive agrarian lands

PROTEINLEG will study the viability and aptitude of the selected legumes under sustainable cultivation environmental conditions. The response of these legumes to abiotic (droughts, frosts, etc.) and biotic (diseases, plagues, etc.) stress will be assessed.

3

Formulation

Design new foods rich in vegetable-origin proteins for human and animal consumption

Following current trends towards healthier and more environmentally respectful foods, the selected legumes will be used as protein sources to develop new rich vegetable-origin protein food (as an alternative to meat and soy). Moreover, these new products will be tasteful, healthy and attractive.

4

Validation

To validate the new foods developed as alternatives to animal-origin proteins and soybean

The viability of legumes as a vegetable-origin protein source and of the new developed products will be validated, both at a productive and industrial level. Likewise, a technical profile of the validated products will be elaborated.