Characterization, modification and commercialization of lentil bran as a food ingredient

  • Lentils
  • Value-Added

Lead Investigator(s)

Dr. Mehmet Tulbek

Lead Investigator(s) Institution

Alliance Grain Traders


To remove protein, starch, and conduct purification trials on lentil brans to isolate phenolics, tannins in a solution, and dry fibre as an isolated dried fibre ingredient in bread and pet food applications.


Results indicated that lentil fibre can be used at 2.5% in bread and cookies and up to 15% in canned pet food applications. Minor improvements were observed based on shelf life stability. Based on the results lentil fibre and phenolics may have limited low level antioxidant capacity which can influence product shelf life.

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SPG Contribution


Project Status


Duration/Timeline of Project (Year to Year)

2014 - 2015


Agriculture Development Fund

Total Project Cost