Marrowfat pea nutrient analysis with focus on carbohydrates and their enzymatic hydrolytic index to diversify its market nationally and internationally as healthy snack food

豆类是谷物豆类的干燥种子，碳水化合物(50%-65%)是主要的储存成分，其次是蛋白质(18%-30%)，少量的脂质、维生素和矿物质。豆类蛋白质含有较少的蛋氨酸，但含有丰富的赖氨酸，这是谷物中缺乏的一种必需氨基酸。豆类储存的主要碳水化合物是淀粉，与谷类淀粉相比，淀粉中的直链淀粉含量较高，这使得豆类淀粉较难消化。豆类种子还含有大量形成膳食纤维的复杂碳水化合物。 萨斯喀彻温省是加拿大主要的豆类作物生产国。在加拿大种植的五种主要豆类作物中，干豌豆(Pisum sativum L.)在过去三个作物年度(2013年至2015年)，种植面积最大的是150万公顷，年产量在310万至400万吨之间。黄豆是主要的一类，含有非常少量的绿色肥豆。在加拿大，青豆是一种相对较新的豌豆类型，主要针对休闲食品市场。拟议的项目将分析绿色肥豆的种子成分，特别强调淀粉等碳水化合物和构成膳食纤维的复合碳水化合物。 将对淀粉的组成和结构进行深入的分析，以将其与淀粉酶解相关联。这一结果将使我们能够确定绿豆中易消化淀粉(RDS)、慢消化淀粉(SDS)和非消化抗性淀粉(RS)的含量。抗性淀粉和缓慢消化的淀粉以及膳食纤维已被证明对饱腹感和体重控制有积极作用，并对更好的心脏健康和2型糖尿病控制有影响。这些信息将非常有助于将青豆作为健康休闲食品和其他食品和/或工业应用进行营销。该项目的成功完成将为消费者更好地了解其对健康的好处提供证据，并为豆类生产商和加工者开发一个新的利基市场。

Pulses are dried seeds of grain legumes, with carbohydrates (50 - 65%) as the predominant storage component followed by protein (18 - 30%), minor quantities of lipids, vitamins and minerals. Pulse proteins contain less methionine, but are rich in lysine, an essential amino acid deficient in cereal grains. The major pulse storage carbohydrate is starch, which has higher amount of amylose compared to cereal starch, that makes pulse starch less digestible. Pulse seeds also have high amount of complex carbohydrates that form the dietary fiber. Saskatchewan is the major pulse crop producer in Canada. Among the five major pulse crops grown in Canada, dry pea (Pisum sativum L.) is the largest grown on one and half million hectares producing from 3.1 to 4 million metric tons annually during the last three (2013 to 2015) crop years. Yellow pea is the predominant class, with very small amounts of green Marrowfat peas. In Canada, green Marrowfat pea is a relatively new pea type mostly targeted for snack food market. The proposed project will analyze the seed composition of green Marrowfat peas, with special emphasis on carbohydrates such as starch and complex carbohydrates that constitute dietary fiber. In depth analyses of starch composition and structure will be done to correlate it with starch enzymatic hydrolysis. The results will allow us to determine the amount of readily digestible starch (RDS), slow digestible starch (SDS) and non-digestible resistant starch (RS) in the green Marrowfat peas. The Resistant starch and Slowly Digestible Starch along with dietary fiber have been shown to have positive effect on satiety and weight control, with implications on better heart health and type-2 diabetes control. This information will be very helpful to market green Marrowfat pea as a healthy snack food and other food and / or industrial applications. The successful completion of this project will provide evidence to better inform the consumers about the health benefits and develop a new niche market for pulse producers and processors.