Utilization of Yellow Pea, Lentil, and Faba Bean Fibre and Starch for Meat Product Applications

  • Faba Beans
  • Lentils
  • Peas
  • Pulse Science Cluster
  • University of Saskatchewan

Lead Investigator(s)

Dr. Phyllis Shand

Lead Investigator(s) Institution

University of Saskatchewan

Objective

To study functionalities and suitability of fibre and starch fractions from dry fractionated faba bean, lentil, and yellow pea for meat product applications. To develop meat products with pulse starches and fibres for consumer evaluation studies.

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Processing

SPG Contribution

$35,026.00

Project Status

Active

Duration/Timeline of Project (Year to Year)

2014 - 2018

Co-funders

Agriculture and Agri-Food Canada

Total Project Cost

$253,615.00