Effects of faba bean fractions as ingredients in novel food products on glycemia, appetite and metabolic control
- Faba Beans
- faba beans
Dr. Harvey Anderson
Lead Investigator(s) Institution
University of Toronto - Dept. of Nutritional Sciences
To describe the effect and mechanisms of action of faba bean powder and fractions (protein, starch, and fibre) on glucose and insulin homeostasis, food intake, satiety, and metabolic regulation in young adults (18 to 30 years).
o The research demonstrated that processing faba beans into flours or value-added ingredients allows for successful replacements of conventional ingredients such as whole wheat flour or durum semolina, in a range of food matrices designed for enhanced glycemic control. o The findings support the inclusion of processed pulse flours in foods and encourages further explorations on producing pulse flours with greater protein content for future functional food product development. o Addition of faba bean flours to foods may aid in control of postprandial glycemia and utilization of faba beans as value-added ingredients may broaden their application as well as other pulses.
Duration/Timeline of Project (Year to Year)
2015 - 2017