Development of value-added pulse-flour for potential ingredient in domestic and industrial food preparation

联合国粮食及农业组织（粮农组织）已将16种作物类型（红小豆、班巴拉花生、蚕豆、鹰嘴豆、菜豆、豇豆、扁豆、利马豆、羽扇豆、蛾豆、绿豆、绿豆、豌豆、木豆和米豆）列为豆类。这些豆类通常蛋白质含量高（21-45%），每种类型都有独特的营养特性和感官属性。加拿大是世界上第二大豆类生产国。从营养学的角度来看，抗营养素、难消化的碳水化合物（α-半乳糖苷）和豆腥味的存在是食用完整形式的豆类或将豆类粉掺入其他食品制备中的关键障碍。通过创新的加工技术消除这些障碍将增加价值，并提高食品工业对豆类的需求，特别是在制备高蛋白食品方面。该项目的成果将产生创新和商业上可行的加工技术，以生产高质量的增值豆类面粉。将评价加工的豆类粉与小麦粉和其他食品制备成分的可混合性。这种增值的豆类面粉将成为一种潜在的成分（单独或与其他面粉混合），以提高家庭和工业食品制备中的蛋白质含量。由于加拿大是最大的生豆类出口国，因此有足够的机会为该产品建立新的加工行业，以满足国内和全球市场的当前需求。此外，市场上这些增值面粉的供应量增加将促进加拿大人对植物蛋白的消费。对增值豆类面粉产品需求的增加将通过提高豆类农产品价格使加拿大农民受益。

The Food and Agricultural Organization (FAO) of the United Nation has listed 16 crop types (adzuki beans, bambara groundnut, faba bean, chickpea, common bean, cowpea, hyacinth bean, lentils, lima bean, lupin, moth bean, mung bean, mungo bean, pea, pigeon pea, and rice bean) as pulses. These pulses are generally high in protein content (21-45%), and each type has unique nutritional properties and sensory attributes. Canada is the second largest producer of pulses in the world. From a nutrition standpoint, the presence of antinutrients, indigestible carbohydrates (alpha-galactosides) and beany flavor are the key barriers for the consumption of pulses in whole form or the incorporation of pulse flours in other food preparation. Removing these barriers through innovative processing technology will add value, and elevate the demand for pulses in food industries, especially in the preparation of high protein food products. The outcome of this project will yield innovative and commercially feasible processing techniques to produce value added pulse flour with enhanced quality. The processed pulse flours will be evaluated for their blendability with wheat flour and other ingredients for food preparation. This value-added pulse flours will become a potential ingredient (stand alone or to blend with other flours) to improve protein content in both domestic and industrial food preparations. Since Canada is the largest exporter of raw pulses, there are ample opportunities for the establishment of new processing industries for this product to meet the current demands in domestic and global market. Also, the improved availability of these value-added flours in the market will promote the consumption of plant proteins among Canadians. The elevated demand for the value added pulse flour products would benefit Canadian farmers through increasing farm prices for the pulses.