Characterization of phytochemicals and dietary fibres in pulse processing by-products for value-added functional food products
- Agriculture and Agri-Food Canada
Dr. Rong Cao
Lead Investigator(s) Institution
Agriculture and Agri-Food Canada - Guelph Food Research Centre
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.
This project aimed at utilizing the by-product of pulse processing for value-added health foods. The project specifically focused on developing solid-state fermentation technologies using food grade microbes, and targets on enhanced release and potential health benefits of the bioactives in hulls of lentils and peas. Results of the study showed that food grade yeast, fungi and probiotic bacteria all enhanced the release of polyphenols which led to increased antioxidant activities. A gluten-free bread formulation based on lentil and pea hulls was developed and the bread quality was considered acceptable. These results suggest that the processing by-products of lentils and peas are great candidate of health promoting foods, and solid state-fermentation can lead to even greater potential. Fermented hulls can be value-added functional food ingredients, especially when further studies are conducted to confirm the bioavailability and in vivo health benefits, and the feasibility and palatability of different functional foods.
Duration/Timeline of Project (Year to Year)
2015 - 2017