Development and characterization of novel whole-cell flours from Canadian pulses

In this partnership, researchers from the University of Saskatchewan and the Saskatchewan Food Industry Development Centre aim to work collectively to create a novel type of “whole-cell” flours from Canadian pulses, such as pea, chickpea, and faba bean. In comparison with conventional pulse flours obtained from dry milling/grinding, the new pulse flours are anticipated to offer low-glycemic benefit and have higher levels of dietary fiber and protein, which will be more favorable for producing healthy foods to enhance the health and well-being of Canadian consumers. The collaborative research and development activities will promote the use of high-quality and nutritious Canadian pulses in the food industry, thus supporting the growth of the agri-food sector in the country.

Faculty Supervisor:

Yongfeng Ai

Student:

Partner:

Saskatchewan Food Industry Development Centre

Discipline:

Life Sciences

Sector:

Agriculture; Manufacturing; Professional, scientific and technical services

University:

University of Saskatchewan

Program: