Characterization of Phytochemicals and Dietary Fibres in Pulse Processing By-Products for Value-Added Functional Food Products

  • Lentils
  • Peas
  • Agriculture and Agri-Food Canada
  • Value-Added

Lead Investigator(s)

Dr. Rong Cao

Lead Investigator(s) Institution

Agriculture and Agri-Food Canada - Guelph Food Research Centre

Objective

To develop methods for solid-state fermentation of the lentil and/or pea processing by-products (hulls). To characterize and compare the phytochemical and dietary fibre compositions in raw and fermented processing by-products. To determine the effects of solid-state fermentation on the antioxidant, anti-inflammatory and enzyme-inhibitory activities. To develop and formulate proto-type functional foods using fermented hulls.

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Processing

SPG Contribution

$218,500.00

Project Status

Active

Duration/Timeline of Project (Year to Year)

2015 - 2017