Enhancing world markets for Canadian pulses through secondary processing and value-added research

  • Faba Beans
  • Peas
  • Value-Added

Lead Investigator(s)

Dr. Linda Malcolmson

Lead Investigator(s) Institution

Canadian International Grains Institute (CIGI)

Objective

To assess the flavour properties of selected pea varieties grown for two years at four locations in Saskatchewan.

Outcome

The study generated technical information on the functional properties of bean and pea flours as well as pea fibres, and has developed a number of food products that can be used to encourage food processors to consider pulse flours as a healthy alternative to other food ingredients or as a healthy complementary ingredient to their products.

Processing

SPG Contribution

$111,500.00

Project Status

Complete

Duration/Timeline of Project (Year to Year)

2006 - 2010