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

Objective

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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Health

SPG Contribution

$281,747.00

Project Status

Active

Duration/Timeline of Project (Year to Year)

2013 - 2018

Co-funders

Agriculture and Agri-Food Canada

Total Project Cost

$1,048,361.00