Characterization, Modification, and Commercialization of Lentil Bran as a Food Ingredient
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.
Duration/Timeline of Project (Year to Year)
2014 - 2015
Agriculture Development Fund
Total Project Cost