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.

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