Duration: 15 October 2024 to 15 October 2027
Funding: Federal Office for Agriculture and Food (BLE)
Project coordination: Dr Markus Keller, Dr Stine Weder, Sarah Jasiok (IFPE)
Project partners: purvegan GmbH, Technical University of Munich (TUM)
DRKS-ID: /
Project description:
KiEFer is a project in cooperation with the Technical University of Munich (TUM) and purvegan GmbH to develop innovative foods made from fermented chickpeas with a natural vitamin B12 content. Essential nutrients such as vitamin B12, iron and zinc are considered potentially critical in vegetarian and especially vegan diets, and vitamin B12 in particular must be supplemented. Furthermore, switching from animal products to plant-based protein sources such as legumes plays a role in reducing diet-related greenhouse gases and contributes to climate protection. Both the demand for chickpeas and the interest of the agricultural sector have grown strongly in Germany in recent years. Fermentation with microorganisms can improve the absorption of micronutrients and achieve vitamin B12 enrichment in a natural way.
Against this background, the aim of the KiEFer project (Kicher-Erbsen Fermentiert, chickpea fermented) is to develop foods made from fermented chickpeas that are ecologically sustainable, minimally processed, of high sensory quality and nutritionally valuable. In addition to coordinating the project, the IFPE’s task is to scientifically investigate the health effects of the developed products in a double-blind, randomised and placebo-controlled human study with vegetarians. To this end, the test subjects will consume either two portions of the fermented products or the unfermented products (control group) every day for 12 weeks. Blood samples will be taken at the beginning and end of the intervention to determine the vitamin B12 status as well as the zinc and iron status.
If you follow a vegetarian diet and are interested in taking part in the study, you can register here in our study participant database.