Blood glucose attenuation and satiety levels in humans following consumption of whole lentil and yellow pea and their food products, effect of processing and starch fractions

  • Lentils
  • Peas
  • Agriculture and Agri-Food Canada
  • Pulse Science Cluster

Lead Investigator(s)

Dr. Dan Ramdath

Lead Investigator(s) Institution

Agriculture and Agri-Food Canada


To understand the physicochemical and structural effects of lentil and pea processing on the satiety and blood glucose attenuation in healthy humans.

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SPG Contribution


Project Status


Duration/Timeline of Project (Year to Year)

2013 - 2018


Agriculture and Agri-Food Canada

Total Project Cost