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.
View Full Project DescriptionYongfeng Ai
Pulse Canada;PerkinElmer (Winnipeg, MB)
Life Sciences
Agriculture
University of Saskatchewan
Accelerate
