“Given the increasing importance of sustainable and nutritious protein sources, legumes like peas are gaining prominence, particularly in plant-based diets. The dry seeds of various legumes such as beans, peas, chickpeas, and lentils are referred to as pulses.

Pulse crops are highly nutritious, affordable, and widely available. They are important and interesting for several compelling reasons.”

Nutritional powerhouses

Firstly, pulses stand out as nutritional powerhouses, offering a rich source of essential nutrients such as protein and fibre. Their nutritional profile not only supports human health but also provides a sustainable and affordable solution to address global malnutrition challenges.

From beans and lentils to peas and chickpeas, the diversity within this plant family allows for a wide range of culinary applications, catering to various tastes and dietary preferences. They serve as a staple in many traditional diets globally, reflecting their cultural significance and adaptability. For instance, in my country, Kenya, most of our traditional dishes such as githeri and mukimo include different varieties of beans, peas and lentils.

Sustainability of pulses

Secondly, legumes play a crucial role in sustainable agriculture due to their ability to fix nitrogen in the soil, which enhances the fertility of the soil, promoting healthier plant growth. This also contributes to reduced reliance on synthetic fertilisers, promoting environmentally friendly farming practices.

The potential for legumes to contribute to a more sustainable and plant-based food system is gaining prominence. As the demand for alternatives to animal-based protein sources increases, legumes emerge as a more sustainable solution.

Improving the potential of peas

Despite these advantages, pulses can also contain antinutrients such as trypsin inhibitors, which inhibit protein digestion, and lectins which are carbohydrate-binding proteins and can cause problems for cells in digestive systems.

My research is focusing on improving the overall nutritional value of legumes to ensure that individuals can gain maximal benefits from pulses.

Researchers at the John Innes Centre have developed a pea (Pisum sativum L.) line with low antinutrient content. One of the key objectives of my PhD study is to evaluate nutrient bioaccessibility in this pea line. Specifically, I will be assessing the impact of reducing the antinutritional content in pea on the bioaccessibility of starch and protein.

In the food industry, proteins also give food texture, structure, and stability. For instance, some proteins can act as emulsifiers, which are crucial in the formulation of products like mayonnaise, salad dressings, and sauces. Additionally, proteins are commonly used as foaming agents in baked products like cakes and other products such as meringues and soufflés.

The structure of plant proteins is different to proteins from animals such as egg white, milk proteins and gelatin. This can affect how plant proteins are used in the food industry.

In my study, I am investigating whether the novel pea line has different techno-functional properties, specifically for emulsification and foaming . New plant-based proteins are sought which could be used to make vegan foods such as vegan mayonnaise, plant- based dairy alternative drinks along with textured meat alternatives.

Currently, UK consumers have a very low intake of legume food products, and mostly this is in the form of baked beans in tomato sauce. Improving understanding of their techno-functional properties can help to expand the use of legume-based ingredients in various food products.

In the realm of novel food development, allergenicity remains a complex and not entirely understood aspect of food science. With a transition towards plant-based diets, it is important to assess the allergenic potential of legume-based proteins. Part of my PhD studies will involve looking at the allergenic potential of these newly developed peas too.

It’s an exciting time to be working on pulses. Advances in genomics are revolutionising legume research, allowing us to delve into the genetic makeup of legumes for traits such as yield, nutritional content, and resistance to pests, diseases and changing environmental conditions. Precision breeding techniques hold the potential to develop improved varieties with enhanced traits.

My path to plant-based nutrition on the EDESIA programme

My journey into a research career was inspired by a combination of curiosity, a passion for discovery, and a desire to contribute to the advancement of knowledge.

My interest in biological sciences was nurtured in high school, and it continued to flourish during my undergraduate studies at the University of Nairobi, where I pursued a Bachelor’s degree in this field.

During my academic journey, I sought out opportunities to complement my theoretical knowledge with practical experience. I interned at various research institutes during the holidays, gaining valuable technical skills that solidified my interest in becoming a researcher in biosciences. After graduating at the top of my class, I was awarded a scholarship to pursue a Master’s degree in Genetics, which was a pivotal step that further honed my research capabilities.

A defining moment in my career trajectory occurred during an internship at the Food and Agriculture Organization of the United Nations (FAO). This experience deepened my interest in plant-based nutrition and broadened my perspective on the real-world applications of research in addressing global challenges.

Now I am student on the EDESIA Plants, Food and Health PhD programme at the Quadram Institute.

My experience on the programme has been enriching and dynamic. The rotations-based structure allowed me the unique opportunity to undergo training in three distinct labs across the Norwich Research Park during the first year, each for a duration of ten weeks. This immersive approach not only broadened my perspective but also provided me with diverse skill sets that have been invaluable in shaping my PhD research.

The entire process has been immensely rewarding, contributing significantly to my personal and professional growth as a student and researcher. I have had the chance to work with a great supervisor and mentor who has been instrumental in guiding me through this journey. The team’s support has created a collaborative and positive research environment, fostering a sense of camaraderie.

Overall, the EDESIA PhD programme has equipped me with a well-rounded foundation, a network of supportive colleagues, and a stimulating research environment. I am grateful for the opportunities for learning and collaboration, and I look forward to continuing to contribute to the programme’s vibrant academic community.

Several factors played a pivotal role in choosing my main EDESIA project. Firstly, the topic aligns closely with my academic and research interests. The exploration of reducing antinutritional proteins in peas not only addresses a significant nutritional challenge but also allows me to contribute to advancements in sustainable and nutritious food sources, a field I’m passionate about.

Secondly, the broader context of the project, which involves investigating the technofunctional properties and allergenicity of modified pea proteins, resonates with the growing importance of sustainable and plant-based nutrition. This alignment with current trends and challenges in the food industry adds a real-world relevance to my research.

Moreover, the opportunity to work on this project at the Quadram Institute was particularly appealing. The centre’s reputation for cutting-edge research and its focus on innovative solutions in food and nutrition research provides an ideal environment for my academic and professional growth. Collaboration with the John Innes Centre is honing my knowledge and skills in genetic research.

The continuous learning, the thrill of exploration, and the opportunity to be part of cutting-edge developments make research an inherently fulfilling and inspiring path for me. As I continue my PhD training, I am enthusiastic about becoming a well-versed researcher. In the future, I hope to develop research strategies that address the critical challenge of feeding our growing populations with healthy nutritious food.”