Novel health & production benefits from yeast fermentation of pulse starch in pet and aquaculture feeds

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Pet foods and aquaculture feeds are two major industries where pulses have the potential for large-scale inclusion. Both industries are worth billions of dollars per year in North America alone, but proof of acceptability and production benefits for marketing pulses is needed in these feed industries. This proposed research program is directed at facilitating the increased use of pulses in these two markets. The major objectives of this proposed research are to examine a novel method to improve the palatability and nutrient composition of pulse starches in pets and aquaculture feeds using yeast, bacteria and fungi fermentation. The used of microbial fermentation is predicted to not only improve palatability, but to also improve protein content, amino acid profile, improve protein retention and impart additional anti-inflammatory (within the gut and systemically) benefits when used in feeds. Using pea starch as a representative pulse starch, the mechanisms by which fermented pea starch imparts anti-inflammatory actions within the gut to in turn exert multiple beneficial systemic effects will be investigated, but we will also investigate the interaction of pea starch (fermented and unfermented) with protein digestibility, amino acid absorption to ensure that overall nutrition is not adversely affected by fermentation. Armed with this information, we hope to provide our industry sponsors with a novel processing method and product coupled with scientific evidence of improved health benefits that can be used to greatly expand current markets for Canadian-grown and processed pulses, thereby benefitting the Canadian economy.