Characterization of phytochemicals and dietary fibres in pulse processing by-products for value-added functional food products
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.
Processing
SPG Contribution
$218,500.00
Project Status
Active
Duration/Timeline of Project (Year to Year)
2015 - 2017