Characterization of quality, bioactive and anti-nutritional compounds of pulses prepared with various cooking conditions and grown in different environments in Saskatchewan

  • Beans
  • Lentils
  • Peas
  • Agriculture and Agri-Food Canada

Lead Investigator(s)

Dr. Elsayed Abdelaal

Lead Investigator(s) Institution

Agriculture and Agri-Food Canada - Guelph Food Research Centre

Objective

To evaluate the cooking quality of selected Saskatchewan bean, pea, and lentil using different methods and cooking solutions on the nutritional and antinutritional factors.

Processing

SPG Contribution

$195,081.40

Project Status

Active

Duration/Timeline of Project (Year to Year)

2015 - 2018