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Examining critical roles of coarse particles in functional and nutritional attributes of Canadian pulse flours
In this collaborative project, commercial flours from different types of pulses will be collected and analyzed. This proposed research aims to measure percentages of coarse particles in commercial dehulled pea, lentil, faba bean, chickpea, and navy bean flours and to investigate how such coarse particles influence the techno-functional properties and nutritional value of the tested pulse flours. The collaboration among Pulse Canada, PerkinElmer, and Dr. Yongfeng Ai’s Carbohydrate Chemistry and Utilization Program at the University of Saskatchewan will lead to new information about the relationships between coarse particles and functional/nutritional attributes of pulse flours. The new knowledge will be meaningful for Canadian pulse industry to produce pulse flours with desirable functionalities and nutritional profiles for a broad range of industrial applications.
Faculty Supervisor:
Yongfeng Ai
Student:
Partner:
Pulse Canada;PerkinElmer (Winnipeg, MB)
Discipline:
Life Sciences
Sector:
Agriculture
University:
University of Saskatchewan
Program:
Accelerate
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Mitacs is funded by the Government of Canada, the Government of Alberta, the Government of British Columbia, Research Manitoba, the Government of New Brunswick, the Government of Newfoundland and Labrador, the Government of Nova Scotia, the Government of Ontario, Innovation PEI, the Government of Quebec, the Government of Saskatchewan, and the Government of Yukon.