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Concurrent Lunch Session: 2016 International Year of Pulses: Addressing sustainable nutrition - a case for pulses

Saturday, May 7, 2016
12:15pm - 1:30pm


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Pulses (common beans, chickpeas, lentils, and peas) represent an important commodity grown in Canada which provide an excellent dietary source of protein, fiber, micronutrients, and phytochemicals. The Food and Agriculture Organization of the United Nations (FAO) has declared 2016 the International Year of Pulses and this session will highlight some emerging research findings pertaining to the health effects of pulse consumption.

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2016 International Year of Pulses: Addressing Sustainable Nutrition - A Case for Pulses
Dr. Bert Vandenberg

Could we Survive without Legumes?  The world is literally full of legumes.  This large family of plants has unique biological characteristics that have affected our environment, our evolution, our health and our economy for a long time.  For various reasons, over the past 40 years, Canada has become an important purveyor of the small group of legume species referred to as pulse crops. The growing future demand for vegetable protein on this planet means that there is an urgent need for expanded of research and development in many interrelated disciplines involving legume crops. 

2016 International Year of Pulses: Addressing sustainable nutrition - a case for pulses
Dita Moravek and Andrew Hamilton (Abstract Presentations)

Dita Moravek
The Love of Lentils Study was a clinical trial that took place at the Human Nutraceutical Research Unit at the University of Guelph. Participants consumed white rice with and without different lentil varieties and postprandial blood glucose response was assessed to see if lentils could lower postprandial blood glucose when combined with a starch-rich food.

Andrew Hamilton
Pulse flours present a growing sector on the market due to their superior nutritional characteristics, and are already used in a variety of food applications aimed at total or partial replacement of wheat flours in snack, pastas and bakery products.  While pulse flours partially retain the low-glycaemic properties of whole pulses, these characteristics can be affected by the methods of pulse flour production including milling technique and flour particle size.  An investigation into the role of particle size when controlling for milling method determined that the carbohydrate digestion rate of raw and cooked whole lentil flours in simulated in vitro digestive process is determined by their particle size, where an increase in a particle size leads to reduced concentration of  released glucose.



Dr. Bert Vandenberg

Professor, Plant Science Depatrment, College of Agriculture and Bioresources, University of Saskatchewan

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