Characterization of quality, bioactive and anti-nutritional compounds of pulses prepared with various cooking conditions and grown in different environments in Saskatchewan
- Agriculture and Agri-Food Canada
Dr. Elsayed Abdelaal
Lead Investigator(s) Institution
Agriculture and Agri-Food Canada - Guelph Food Research Centre
To evaluate the cooking quality of selected Saskatchewan bean, pea, and lentil using different methods and cooking solutions on the nutritional and antinutritional factors.
o A flour viscosity method using a small sample size (4 g versus 40 g) was developed and could hold a promise in testing early generations of pulses in breeding. o Pasting peak viscosity of pulse flours also showed significant differences among pulse crops and cultivars. Peak viscosity was in the order lentils > peas > faba beans. o Starch nutritional fractions [e.g. rapidly digestible starch (RDS), slowly digestible starch (SDS) and resistant starch (RS)] significantly varied among pulses with cooking methods having a considerable impact on starch digestibility. Slow cooking resulted in the lowest concentration of rapidly digestible starch (RDS), while slowly digestible starch (SDS) was very high and the residual starch was higher than that of the raw material. o Slow cooking of faba beans, peas and lentils in salt solution or water was more effective compared to the other methods in reducing flatus oligo-sugars and trypsin inhibitor without compromising quality of cooked pulses. o Parboiling of pulses for 2 minutes prior to slow cooking as a pre-treatment resulted in improved quality of cooked pulses. This finding has not been reported before and would be used as a new approach in pulse processing. o Phenolic acids and antioxidant properties were also different among pulses and influenced by cooking methods. o In general, the results demonstrated that cooking conditions (cooking method and cooking solution) could significantly affect the nutritional quality of the cooked pulses to different extents.
Duration/Timeline of Project (Year to Year)
2015 - 2018