Utilization of pulse-based ingredients to develop low glycemic pet food to improve the health of dogs

To develop low-glycemic pet foods from 5 varieties of Canadian pulse flours by modifying molecular structure and organization of starch.

To create low-glycemic pet foods from Canadian pulse flours by co-extrusion with crude phenolic extract from lentil hull.

To examine in vivo starch digestibility, glycemic responses, and long-term health benefits of the low-glycemic pet foods obtained from Objective 1 and 2 in beagle dogs.