Legume Lab grant writing workshop and competition comes full circle with first published paper
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EmailFrom the November 2023 Newsletter
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A capacity building activity of the Feed the Future Innovation Lab for Legume Systems Research has culminated in the publication of an article on the characteristics of pigeon flour as a food ingredient for one researcher. The Grant Writers Workshop and Seed Grant Competition provided researchers from target African countries the opportunity to attend a two-week workshop to improve their grant writing skills and submit a proposal for research supported by the Legume Systems Innovation Lab. Richard Atinpoore Atuna, a lecturer in the department of food, science, and technology at the University for Development Studies in Tamale, Ghana was one of 40 legume researchers selected for the workshop and subsequent winner of one of five grants awarded. His research findings on the project titled, Improving the Nutritional Qualities and Utilization of Cowpea and Pigeon Pea Using Household-level Processing Methods were recently published in Nature’s Scientific Reports. The workshop was led by science communication expert, Mark Bayer of Bayer Strategic Concepts. Bayer, developer the RISE system (Raising the Influence of Scientists and Engineers), uses a unique blend of proven rhetorical tools, persuasion principles, and communications techniques to help scientists boil down their work into jargon-free, and engaging narratives to secure funding and advance their careers. The workshop participants, who were chosen through a competitive concept note submission process, worked collectively and one-on-one with Mark to hone their writing and speaking skills. They then submitted proposals based on their winning concept notes to the Legume Systems Innovation Lab. Recipients of five grants then went to work on their one-year projects. The workshop was open for research in any aspect of the legume value chain specific to the Legume Systems Innovation Lab’s target crops of cowpea, pigeon pea, or common bean for work in any of the program’s target countries of Benin, Burkina Faso, Ghana, Malawi, Mali, Mozambique, Niger, Nigeria, Senegal, and Zambia. Over 70 concept notes were submitted to the popular workshop. |
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Richard Atinpoore Atuna from the University for Development Studies in Ghana presents during the Legume Systems Innovation Lab 2023 Global Convening in Livingstone, Zambia. |
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The grant recipients also showcased their enhanced presentation skills to over 100 global legume researchers when they presented their research as invited guests at the Legume Systems Innovation Lab 2023 Global Convening held in Livingstone, Zambia. The event also provided the researchers a great networking opportunity. Atuna’s article, "Physico-functional and nutritional characteristics of germinated pigeon pea (Cajanus cajan) flour as a functional food ingredient" explores the effect of germination on pigeon pea flour’s pH, color, water and oil absorption, swelling and foaming capacities and bulk densities and food components such as moisture, ash, fats and oils, protein and carbohydrates. The finding indicate that germinated pigeon flour will perform better than non-germinated flour. “We are thrilled with the results of this capacity building activity,” shares John Medendorp, Legume Systems Innovation Lab Deputy Director. “Richard’s publication is the first from this activity, but I have no doubt that it will be followed by others. The level of research output from this small but motivated group has been inspiring.” |
