Pulses for Pet FoodApril 12, 2011

Jolene Hoke, M.S.

ADM Alliance Nutrition, Inc.Companion Animal Technical Sales Specialist

Today’s Topics

• Pulse overview

• Nutrition quality

• Affordability

• Processing considerations

• Sustainability

Bean Highlights• Key benefits of pulse

ingredients: Full of protein and fiber Low in fat and sodium Non-allergenic, non-

GMO, gluten-free Good source of vitamins

and minerals Cholesterol Free Natural, wholesome,

trusted food staple

Beans are a “Superfood”

Beans & Diabetes

Dietary Fiber & Resistant Starch: Slow Digestion

Beans & Cardiovascular Disease

Lean Protein, Soluble Fiber, Folate, Antioxidants

Beans & Obesity

Low Fat, Low Caloric Density, Increased Satiety

Trusted Food Staple Worldwide“Pulses” are defined by the Food and Agricultural Organization of

the United Nations (FAO) as annual leguminous crops yielding from one to twelve grains or seeds of variable size, shape and color within a pod.

FAO recognizes 11 primary pulses. Dry beans (Phaseolus spp), including several species now in Vigna; lentils (Lens culinaris), dry peas (Pisum spp.); chickpea (Cicer arietinum) also known as garbanzo and Bengal gram, are pulses of great economical importance worldwide.

American Pulse Association, March 2010

LEGUMES

SoybeansPeanuts

Fresh Green Peas

ABCs of Naming• Legume:

Simple dry fruits or pods that contain seeds or dry grains, Fix atmospheric nitrogen into the soil, Used as rotation crops to wheat and barley, Reduce or eliminate the need for chemical fertilizers, French term for vegetable

• Pulse:Crops harvested solely for dry grains found in their pods, yielding 1-12 seeds in pods dried naturally in field, used for food and animal feed only, not crops grown for oil extraction, not vegetable crops like fresh green peas and fresh green beans b/c they are immature peas that have not been dried in the field

Source: “Definition of Terms” by USDPLCC 10/09

Dry Beans = Pulses = Legumes, but Legume ≠ Pulse ≠ Dry Bean

BEANS

PintoBlackNavy

PULSES

Dry PeasLentils

ChickpeasDry Beans

WA

OR

CA

NV

ID

MT

WY

UT

AZ

CO

NM

ND

SD

NE

KS

OK

TX

MN

IA

MO

AR

LA

WI

IL

MI

IN

KY

TN

MS AL GA

FL

SC

NC

VA

OH

WV

PA

NY

MD

DC DE

NJ

CT RI

MA

VT NH

ME

Pulse producing states

Diverse Growing Regions

US Dry Bean Council March 2010

Market Classes

Navy

Pinto

Black

Small Red

Great Northern

Pink

Dark Red Kidney

Light Red Kidney

Consumers are getting more information about BeansThe only food listed twice!

Beans Are Vegetables!!

Beans - Packed full of Nutritional Benefits

Cooked Navy Bean PowderTYPICAL ANALYSIS: (per 100 g dry)

Calories 305

Total Fat (g) 2.5

Saturated Fat (g) 0.5

Monosaturated Fat (g) 0.3

Cis/cis Polyunsat Fat (g) 1.5

Trans Fat (g) 0.0

Carbohydrate, Total (g) 64.1

Carbohydrate, Avail. (g) 46.2

Total Dietary Fiber (g) 26.4

Insoluble Fiber 17.9

Soluble Fiber 8.5

Sugars (HPLC)

Sucrose (g) 4.0

Raffinose (g) 0.3

Stachyose (g) 2.5

Protein (g) 24.4

Vit A (IU) 5.9

Vit C (mg) 3.1

Vit B1 (Thiamin) (mg) 0.2

MineralsSodium (mg) 27.1

Potassium (mg) 1000

Calcium (mg) 259

Magnesium (mg) 126

Phosphorus (mg) 520

Folic Acid, Total (ug) 132

Zinc (mg) 2.0

Iron (mg) 5.1

Copper (mg) 0.9

Niacin (mg) 1.4

Moisture (%) 5.7

Ash (%) 3.1

Cholesterol (mg) 0.0All pulses are similar in nutritional content.

Ideal Composition For ProcessingBeans, Chickpeas, Lentils & Peas

Starch 38-55%

Protein 20-35%

Crude Fiber* 3-14%

Moisture 7-14%

Sugars 3-8%

Fat 2-4%

2-4%Ash

*Dietary Fiber 25-35%

Cooking Impacts Macronutrients

Typical cooked pulse flours are dried to approx. 6 – 10% moisture, able to hold water

0.00

20.00

40.00

60.00

80.00

100.00

% DM basis (Value per 100 grams)

Ash

CHO

Total Dietary Fiber

Fat

Protein

Variation of Specialty Ingredients

Typical cooked pulse flours are dried to approx. 6 – 10% moisture, able to hold water

0.00

20.00

40.00

60.00

80.00

100.00

% DM basis

Ash

CHO

Total Dietary Fiber

Fat

Protein

How Do Beans Measure Up To Common Flours?

Comparative data taken from the USDA’s nutritional database

Protein % Fiber %

Edible Bean Powder Ave 23.8 23.5

Whole Wheat Flour 12.5 10.5

Enriched Corn Meal 8.5 7.4

Potato Flake 8.3 6.9

Rice Flour 5.9 2.4

Cooked and dehydrated whole bean powders offer more protein and fiber than the typical whole grain flours!

Digestible Protein SourceNavy Bean Powder Lot # A0523802A1PCN 492001

FAO/WHO/UNU 2002 mg/g protein (3-10 years)

Mg/g protein

AAS

Histidine 16 30.981 1.936

Isoleucine 31 44.044 1.421

Leucine 61 83.680 1.372

Lysine 48 68.060 1.418

Methionine + Cysteine 24 26.601 1.108

Phenylalanine + tyrosine 41 50.528 1.232

Threonine 25 43.222 1.729

Tryptophan 6.6 7.615 1.154

Valine 40 449.330 1.233

Limiting AAS 1.108

Total Digestibility* 0.78

PDCAAS 0.865

* WHO/FAO in vivo rat protein digestibility method

Reduced Gas Producing Compounds

• Total oligosaccharide (raffinose, stachyose, and verbescose) content of pulses1

• 2.5 – 5.0%

• Total Oligosaccharide content• Will vary with variety, growing conditions and processing

• Effects each animal differently

1Canadian Grain Commission, 2004

Processing Reduces Oligosaccharide Content

• Whole beans

• ADM cooked bean powders go through a triple wash cycle

- Reduces some of the oligosaccharide content

• Cooked (pieces, grits and powders)

– Reduces more of the oligosaccharide content

– Ground into powder, grits or pieces

Pulses Affect Color of Product

• Navy bean powder and Great Northern Bean powder do not affect color

• Red, black, or pinto will change product color

Water Absorption Increased by Pulse Addition

Edible Bean Powders

Product Hydration Capacity

WHC (Approx.)

Pinto 3.8 2.4

Black 4.1 2.7

Red 3.7 2.5

Navy 3.8 2.5

ADM lab testing

Hydration capacity of pre-gelatinized cereal products (AACC Method#56-20)

Water Hydration Capacity of Protein Materials (AACC Method # 56-30)

Easy to Extrude

100% Black Bean Crisps

100% Navy Bean Crisps

100% Red Bean Crisps

Dogs Eating More Vegetables

Kibble w. 25% Navy Bean Powder Standard Kibble 27:12:3

Dog Food Composition

0 5 10 15 20 25

Edible Navy bean, cooked, …

Wheat grain

Wheat Midds

Corn gluten meal 60%

Meat & bone meal

Brewers Rice

Corn grain

Poultry fat

Poultry byproduct meal

Salt-yeast-VTM-KCl

Beet pulp

Flaxseed whole ground

Ingredient in formula, %

Ingr

ed

ien

t

27:12 Dog Food

w. 25% cooked bean powder

Multiple Product Applications using Pulses

• Reduced Grain Recipes

• Extruded Snacks

• Bars

• Baked Snacks

• Fillings

• Gluten Free Blends

• Sauces

0.000.200.400.600.801.001.201.401.601.80

Pri

ce p

er

po

un

d, $

US

Ingredients

Pulses- Affordable Specialty Ingredient

Sustainable Ingredient

• Fix their own nitrogen

– Decreased use of commercial fertilizers

• Good Rotation Crop

• Low Water Footprint compared to other proteins

http://www.pulsecanada.com/environment/healthy-pets-healthy-planet

Low Water Footprint

Beef1,857

Gallons/lb

Pork756 Gallons/lb

Chicken469 Gallons/lb Peanuts

368 Gallons/lb

Soy beans

216 Gallons/lb

Pulses43

Gallons/lb

It takes only 43 gallons of water to produce one pound of consumable pulses.

It takes 1,857 gallons of water to produce one pound ofconsumable beef.

National Geographic April 2010

Safe Food Ingredient

• Edible beans are food grade

– Safe, reliable food staple

– Not a co-product of a process

– Non-Allergenic

– Non-GMO

– Gluten Free

Current Research• Human Data with emphasis on weight loss

– Pulse Consumption, Satiety, and Weight Management. McCrory – Adv. Nut. 1: 17-30, 2010

– Effects of leguminous seeds in a mixed diet in non-insulin-dependent diabetic patients. Karlstom et.al, Diabetes Res. 1997; 5:199-205.

– Reducao de peso com dieta de baixo teor de gordura basedada emarroz e feijao. Sichieri et al, Arq Bras Endocrinol Metabol. 1993; 37: 135-8

– Effectiveness of legume consumption for facilitating weight loss: a randomized trial (abstract). McCrory et al., FASEB J. 2008; 22:1084.9.

– Legume-, fish-, or high-protein-based hypocaloric diets: effects on weight loss and mitochondrial oxidation in obese men. Abete et al. J Med Food. 2009; 12:100-8.

– A legume-based hypocaloric diet reduce proinflammatory status and improves metabolic features in overweight/obese subjects. Hermsdorff et al. Eur J Nutr. Epub 2010 May 25.

Need for More Pet Based Research

• Effects of edible beans incorporated into dog kibble

– Colorado State University

• Pulse Canada

• NIH funded projects

For More Information

• VegeFull– www.adm.com/vegefull

• US Dry Pea & Lentil Association – www.pea-lentil.com

• Pulse Canada– www.pulsecanada.com

http://www.adm.com/vegefullhttp://www.pea-lentil.com/http://www.pea-lentil.com/http://www.pea-lentil.com/http://www.pulsecanada.com/

Pulses in Review

• All natural, wholesome, trusted food staple

• Full of protein and fiber

• Lean, cholesterol free, protein alternative

• Full of beneficial nutrients

• No taste sacrifice

• Non-allergenic, non-GMO, gluten free

Thank You!

Tel:

Fax:

Email:

Jolene Hoke

ADM Alliance Nutrition1000 N. 30th StreetQuincy, IL 623011-800-775-3295

217-779-1685

Jolene.hoke@adm.com

ADM Alliance Nutrition, Inc.

Companion Animal Technical Sales Specialist

217-451-4510

ADM Corporate4666 Faries PkwyDecatur, IL 62525

Division Office