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To identify dry bean germplasm and cultivars with high resistant starch and/or dietary fibre, and to improve nutritional value of dry bean cultivars by pyramiding resistant starch and dietary fibre

albertapulse on May 31, 2017

The nutritional value of dry bean has not been fully explored and utilized. Dry bean produced in Canada is primarily exported as a raw commodity. Although dry bean has been identified as a health food with low glycemic index (GI) for decades, the information on its resistant starch and dietary fibres is limited. It will be important and necessary to understand the knowledge gaps that prevent the full utilization of this nutritional powerhouse. This Activity will conduct a comprehensive study to evaluate contents and variations of resistant starch and dietary fibre in dry bean germplasm and cultivars, identify novel dry bean lines with high levels of resistant starch and dietary fibres, and further improve nutritional value of dry bean by promoting its utilizations in health foods. This study will be the first to systematically investigate and characterize resistant starch and dietary fibres in dry bean germplasm and cultivars of diverse market classes. The results of the proposed study will enhance commercial value of dry bean produced in Canada and create new processing opportunities for use in health food.

Determination of host status of field pea and its associated rotations and weeds to stem and bulb nematode in the Canadian prairies

albertapulse on May 31, 2017

This project builds on previous work that focused on determining the classification of the nematodes and identifying host plants. The strategic approach is collaboration between commodity boards and processors to address export access issues. The objectives are: 1) to conduct a field survey to confirm infestations; 2) conduct a greenhouse study to confirm that the weed species are the host for the nematode; and 3) rapid molecular determination of the race of the nematode and host.

Effect of pulses as a source of fibre and resistant starch on satiety hormone production

albertapulse on May 31, 2017

The objective of the project is to assess the integrated gut satiety (full feeling) hormone and intestinal microbe response to pulses in the obese gut. The experiments will provide information regarding the effectiveness of pulse fibres in altering gut satiety hormones and gut microbe profiles. This evidence will be invaluable in designing future dietary therapies based on pulses.

Richardson Centre for Functional Foods and Nutraceuticals

albertapulse on May 31, 2017

Pulses have strong potential to impact post-prandial glycaemia, satiety/ food intake and endurance based on their composition of complex carbohydrates, protein and low GI. However, there is a need to test the impact of pulse flour and fraction ingredients within food matrices of interest to food manufacturers in order to increase commercialization of pulse food products and substantiate health claims. This three-year project includes a series of acute human studies designed according to Health Canada’s proposed guidance for satiety and postprandial glycaemia claims as well as guidance from the European Food Standards Agency (EFSA) on substantiating claims related to satiety/ weight management, post-prandial glycaemia as well as endurance. The food products to be tested in the human studies represent the same food categories of interest in the food prototype projects for the current AIP application with dose amounts of pulse ingredients relevant from an optimal taste and functionality perspective, as well as the ability to impact the health outcomes being tested.