Bioactivity of fermented lentils in dairy products

小扁豆在加拿大西部是一种非常重要的豆类作物，特别是在SK，产量为96万公顷(240万交流)。扁豆。萨斯喀彻温省生产的豆类约占全国总产量的70%，年出口额为3.5亿美元。AGT食品和配料是世界上最大的增值豆类配料供应商之一。AGT Food的产量占全球市场的近45%，使其成为豆类市场的主要出口国。这项研究旨在促进在SK的AGT种植的小扁豆的生长、可持续性和经济机会。我们的重点将是使用“起皱的小扁豆”，以增加终端使用劣质小扁豆的价值。我们将利用AGT Food现有的成分进行研究，旨在生产含有膳食纤维和益生元的创新小扁豆饮料。到目前为止，还没有关于开菲尔中皱纹扁豆的益生菌活性的研究。绿色和红色小扁豆(Lens culinaris L.)含有生物活性多糖，可用作发酵乳制品中益生元的来源，包括开菲尔(饮料)。据报道，“起皱的扁豆”会降低碾磨效率，从而影响其市场价值。发酵是将皱纹扁豆用作乳制品替代成分的实用途径，也有助于溶解和消化，改善健康。发酵膳食纤维可作为膳食中关键矿物质(如钙和磷)和维生素(如维生素D和K)的载体，增强其溶解性，并已证明携带膳食抗氧化剂，从而提高抗氧化活性水平。这项提议将为AGT食品扁豆的多样化和全面使用开辟新的机会，从而消除浪费和增加价值。这将有助于打开就业机会。

Lentil is a very important pulse crop in Western Canada, especially in SK with production of 960,000 ha (2.4 million ac.) lentils. Saskatchewan produces around 70% of the country's pulses and exports $350 million yearly. AGT Food and Ingredients is one of the largest suppliers of value-added pulses ingredients in the world. Production from AGT Food represents nearly 45% of the global market, making them the dominant market exporter in pulses. This research aims to promote the growth, sustainability and economic opportunities for lentils grown by AGT in SK. Our focus will be on using "wrinkled lentils" in order to add value to the end-use poor quality lentils. We will use AGT Food existing ingredients in order to carry out research aimed at producing innovative lentil beverages containing dietary fibre and prebiotics. To date, research has not been undertaken on the prebiotic activity of wrinkled lentils in kefir. Green and red lentils (Lens culinaris L.) contain bioactive polysaccharides that could be used as source of prebiotics in fermented dairy products including kefir (beverage). "Wrinkled lentils" have reported to reduce milling efficiency and thus affect its market value. Fermentation is a practical route to use wrinkled lentils as alternative ingredients in dairy products and will also help solubility and digestion and improve health and wellness. Fermentation of dietary fiber can act as a carrier of dietary key minerals (e.g. Ca and P) and vitamins (e.g. Vitamins D and K), enhancing their solubility and has shown to carry dietary antioxidants and thus increasing the levels of antioxidant activity. This proposal will open new opportunities for diversification and total use of wrinkled AGT Food lentils, thereby eliminating waste and adding value. It will help to open job opportunities.