............................................................................................................................. ii ACKNOWLEDGEMENTS..................................................................................................... iii LIST OF TABLES................................................................................................................... vii LIST OF FIGU...

A study to determine the protein digestibility-corrected amino acid score and protein efficiency ratio of nine different cooked Canadian pulse classes was conducted in support of the establishment of protein quality claims in Canada and the United States. Split green and yellow pea, whole green lentil, split red lentil, Kabuli chickpea, navy bean, pinto bean, light red kidney bean, and black be...

Understanding the effects of processing pulses is required for their effective incorporation into livestock feed. To determine impact processing, Canadian peas, lentils, chickpeas, and faba beans, plus soybean meal (SBM; as a comparison), were ground fine coarse products pelleted at three different temperatures (60–65, 70–75, 80–85 °C). Grinding increased crude protein content in all ( P < 0...

Background and objectives Pulse pasta is one of the latest responses food industry to meet consumers request for healthy sustainable foods. Among pulses, red lentils chickpeas are preferred raw materials making 100% pulse pasta. This study aimed at addressing starch protein features in commercial provide an insight on how their molecular organization may affect cooking behavior. Findings Differ...

This article presents the results of analysis wheat and lentil grains grown in conditions Uzbekistan. The chemical composition, protein content amino acid lentils were determined. It is clearly stated how carried out, what methods formulas are used. In this regard, study physicochemical characteristics local varieties grain seems to be relevant. recent years, much attention has been paid republ...

Alternative sources of protein will be required in both human and animal nutrition to support ingredient sustainability nutrient demands a growing world population. Extrusion is one technique utilized process pulses reported increase starch digestibility but also has the potential transform nutrients into non-nutritious compounds. This study sought compare effects extrusion on composition Amari...