Pulse Cereal Grains Partnership

Western Canadian Functional Food Ingredients Tanya Der, Manager of

Food Innovation & Marketing

Pulse Canada

June 11, 2014

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2

Pea Chickpea Bean Lentil

Canadian Pulses

Small Red

Romano

Kidney

Black

Navy (White)

Pinto

Maple

Austrian Winter

Red Marrowfat

Desi Small green Green

Kabuli Large green Yellow

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Pulse Cereal Partnership

• Developing innovative foods with pulse and cereal crops for improved nutritional and functional quality

• Promoting benefits of pulse cereal based food products to consumers

• Working with processors along the value chain in the pulse and cereal grains industry to optimize processing technologies

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Why Pulse-Cereal Partnership?

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Ingredients with Nutrition

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100 grams Barley Corn Meal

Oat Rice (White)

Wheat Pea Lentil Chick -Pea

Bean

Protein (g)

9.9 8.1 13.2 7.1 13.2 23.7 25.5 21.5 25.1

Fat (g)

1.2 3.6 6.5 0.7 2.5 1.2 1.2 5.6 1.4

Carbohydrate (g)

78 77 68 80 72 67 64 65 69

Fibre (g)

15.6 7.3 10.1 1.3 10.7 13.3 18.4 19.0 15.3

Iron (mg)

15.6 3.5 4.3 0.8 3.6 4.0 6.0 8.2 7.6

Magnesium (mg)

79 127 138 25 137 98 99 155 203

Potassium (mg) 280 287 362 115 363 1080 874 1105 1705

Source: USDA Nutrient Database; Silliker Data, 2013

Rich in methionine

Low in lysine

Rich in lysine

Low in methionine

Cereal Grains Legumes

(or grain products)

Wheat Pulses

Rice Soy

Corn Peanuts

Oat

Together legumes & cereals can be leveraged to create

a complete protein

The protein from legume and cereal grains are complementary

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Global Need for Protein

Today we need ~128 billion kg of protein annually to feed a population of 7 billion people.

Sustainability of protein sources to meet increasing demand for higher protein in diets.

Protein sources include: • Meat (beef, chicken, pork, fish, other) • Eggs • Dairy products • Plants (legumes, cereals, oilseeds)

Plant protein will play an important role as global population increases in number and affluence.

Research Needs to Promote Pulse Cereal Partnership

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Food & Ingredient

Technologies

Functionality of Flour Blends

Nutrition & Health Benefits

Initiatives Supporting Pulse Cereal Partnership

• Protein Quality Research

• Clinical Studies Testing Pulse Foods

• Pulse Flour Milling Project

• Pulse Food Development in China

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Protein Quality Research

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Protein Value = Protein QUANTITY + QUALITY

Protein Efficiency Ratio (Canada) Protein Digestibility Corrected Amino Acid Score (USA)

Protein Quality Research

• Protein quality of 9 pulse types (pea, lentil, chickpea, bean) was tested at the U of M using methods recognized in Canada and USA (PER, PDCAAS)

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GOOD SOURCE OF PROTEIN

GOOD SOURCE OF PROTEIN

???

13

30

35

40

45

50

55

60

65

70

75

80

85

90

95

100

0 10 20 30 40 50 60 70 80 90 100

PD

CA

AS

Val

ue

(%

)

% Green Lentil Flour

The Impact of Adding Lentil to Cereal Flour Blends on PDCAAS Values

Wheat

Rice

Oat

Corn

PDCAAS of Pulse & Cereal

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Beef Green Lentil

Yellow Pea

Black Beans

Wheat Rice Lentil-Wheat (25:75)

Lentil-Rice (20:80)

Black Bean-Rice

(25:75)

Pea-Wheat (30:70)

PDCAAS 0.92 0.63 0.64 0.53 0.43 0.5 0.71 0.74 0.75 0.75

0.00

0.10

0.20

0.30

0.40

0.50

0.60

0.70

0.80

0.90

1.00

PD

CA

AS

PDCAAS of Pulse & Cereal

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Beef Green Lentil

Yellow Pea

Black Beans

Wheat Rice Lentil-Wheat (25:75)

Lentil-Rice (20:80)

Black Bean-Rice

(25:75)

Pea-Wheat (30:70)

PDCAAS 0.92 0.63 0.64 0.53 0.43 0.5 0.71 0.74 0.75 0.75

0.00

0.10

0.20

0.30

0.40

0.50

0.60

0.70

0.80

0.90

1.00

PD

CA

AS

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8.9

10.2

5.7

5.2

2.9

6.8

3.8

7.1

3.1

4.0

5.1

2.6

2.2

1.2

1.2

0.7

1.9

1.0

0.0 2.0 4.0 6.0 8.0 10.0 12.0

Spaghetti /Noodle (85g)

Bread (150g, 5 slices)

Tortilla (55g)

Bagel (55g)

Cookie (30g)

Extruded snack (50g)

Breakfast cereal (28g)

Chips (50g)

Cracker (20g)

Grams of Protein* 'Per Serving' *Corrected for PDCAAS

Foo

d P

rod

uct

(S

erv

ing

Size

)

Protein Value of Food Products Formulated with Pulse Flours

Control Formula (No Pulse)

Pulse Based Formula

25% pulse flour

25% pulse flour

25% pulse flour

15% pulse flour

80% pulse flour

80% pulse flour

25% pulse flour

80% pulse flour

45% pulse flour

Products containing >5g protein* per serving qualify as a "Good Source of Protein“

Products containing >10 g protein* per serving

Qualify as an “Excellent Source of Protein”

GOOD SOURCE OF PROTEIN

New FAO Recommendations

Upcoming Protein Research

• Investigate alternative animal models?

(e.g. Humans, Pig, Rats)

• Compare illeal digestibility versus fecal digestibility i.e. DIAAS vs PDCAAS

• Test the impact of pulse processing on protein quality (e.g. pre-treatments, fractionation, etc)

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Health Effects of Consuming Pulse Based Foods

• Yellow pea protein (both 10 and 20 g doses) in tomato soup led to reduced blood glucose vs control soup. Pea protein also showed positive effects on food intake (Smith, Anderson et al, 2010)

• Pea Protein (12 g) plus Pea Fibre (8 g) served with noodles and tomato sauce reduced peak blood glucose (30 min) and blood glucose AUC (120 min) vs control (Anderson et al, unpublished)

• Upcoming RCFFN study will look at impact of extruded cereals, bagels, and beverages containing pulse ingredients on satiety/food intake, glycemic response and endurance.

Pulse Flour Milling Research

Mill Pulses

Test Flour Quality

Add flours to food products

Obtain feedback from food companies

“Optimize milling

technologies so that flours of

specific quality can be

produced”

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FOOD INDUSTRY

INGREDIENT PROCESSORS

FOOD TECHNOLOGY CENTRES

Collaboration with China • Testing Canadian pulse flours in traditional

Asian foods in the context of China’s food processing industry

• Interest in improving nutritional value of staple food products consumed in China

• Projects linked to commercial partners in local food industry

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Canadian Pulse Industry

Provincial grower Assoc:

Alberta

Saskatchewan

Manitoba

Ontario

Canadian Processors &

Exporters

&

Canadian Special Crops Assoc.

*Represents about 25,000 producers and 113 companies 23

6,121

0

5,000

10,000

15,000

20,000

25,000

30,000

35,000

Wheat Canola Corn Barley Durum Pulses Soy Oats Flax Rye

2013-14 Crop Production in Canada (thousand tonnes)

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3,849

1,881

209 182

0

500

1,000

1,500

2,000

2,500

3,000

3,500

4,000

4,500

Pea Lentil Bean Chickpea

Pulse Production in Canada 2013-14 (thousand tonnes)

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WHOLE SEED

DEHULLED SPLIT

GROUND FLAKED FRACTIONATED

Pulse Ingredient Processing

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Beans

Lentils

Chickpeas

Peas

Starch

Fibre

Protein

Texturized

PUREED

Bean Flour

Lentil Flour

Chickpea Flour

Pea Flour

Bean Flake

Lentil Flake

Pulse Ingredient Applications

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Forum for Pulse Promotion

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