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


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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SPG Contribution


Project Status


Duration/Timeline of Project (Year to Year)

2014 - 2018


Agriculture and Agri-Food Canada

Total Project Cost