Enhancing world markets for Canadian pulses through secondary processing and value-added research
- Faba Beans
Dr. Linda Malcolmson
Lead Investigator(s) Institution
Canadian International Grains Institute (CIGI)
To assess the flavour properties of selected pea varieties grown for two years at four locations in Saskatchewan.
The study generated technical information on the functional properties of bean and pea flours as well as pea fibres, and has developed a number of food products that can be used to encourage food processors to consider pulse flours as a healthy alternative to other food ingredients or as a healthy complementary ingredient to their products.
Duration/Timeline of Project (Year to Year)
2006 - 2010