Evaluation of protein digestibility and glycemic response of pulse-based products using an in vitro platform technology

The overall objective of the project was to assess the nutritional quality of pulse products using a stomach model system and thereby answer some of the preliminary research questions that can be used to develop future multi-year projects. The specific objectives were; a) comparison of pulse protein fractions versus whey protein, casein, soy protein on protein digestibility and amino acid appearance using the dynamic stomach model; b) a comparison of pulse-based products (extruded cereals, snacks and bagels) versus control on glucose response using the TIM-1 model system and validate the in vitro results by comparing the data to the human clinical trial outcomes.

In order to test the pulse products in performance of glycemic response lowering and starch digestibility, the products were digested using an artificial stomach model located at the RCFFN. It is a computer controlled dynamic model of the human digestive tract. The automated system simulates the physiological processes and conditions within the gastrointestinal tract.

To evaluate the protein quality of the products, test products were milled and used in all analyses. Protein digestibility was determined using the TIM-1 system. Proximate analyses, including dry matter, protein/fat/fibre content were performed using approved methodology.