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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Canadian Pulses

Lentil

Chickpea

Pea

Bean

Yellow

Pinto

Large green

Kabuli

Green

Navy (White)

Small green

Desi

Marrowfat

Black

Red

Austrian Winter

Kidney

Maple

Romano Small Red 3

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 4

Why Pulse-Cereal Partnership?

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Ingredients with Nutrition 100 grams

Barley

Corn Meal

Oat

Wheat Pea

Rice (White)

Lentil Chick Bean -Pea

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

79

127

138

25

137

98

99

155

203

280

287

362

115

363

1080

874

1105 1705

Magnesium (mg) Potassium (mg)

Source: USDA Nutrient Database; Silliker Data, 2013

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The protein from legume and cereal grains are complementary Cereal Grains Legumes (or grain products)

Rich in methionine

Wheat

Pulses

Rich in lysine

Rice

Soy

Low in lysine

Corn

Peanuts

Low in methionine

Oat

Together legumes & cereals can be leveraged to create a complete protein 7

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

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

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

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

Research Needs to Promote Pulse Cereal Partnership Nutrition & Health Benefits

Functionality of Flour Blends

Food & Ingredient Technologies

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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

Protein Value = Protein QUANTITY + QUALITY

Protein Efficiency Ratio (Canada) Protein Digestibility Corrected Amino Acid Score (USA) 11

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)

GOOD SOURCE OF PROTEIN GOOD SOURCE OF PROTEIN

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PDCAAS Value (%)

The Impact of Adding Lentil to Cereal Flour Blends on PDCAAS Values 100 95 90 85 80 75 70 65 60 55 50 45 40 35 30

Wheat Rice Oat Corn

0

10

20

30

40

50

60

70

80

90

100

% Green Lentil Flour 13

PDCAAS of Pulse & Cereal 1.00 0.90 0.80

PDCAAS

0.70 0.60 0.50 0.40 0.30 0.20 0.10 0.00

PDCAAS

Beef

Green Lentil

Yellow Pea

Black Beans

Wheat

Rice

LentilWheat (25:75)

0.92

0.63

0.64

0.53

0.43

0.5

0.71

Black Lentil-Rice Bean-Rice (20:80) (25:75) 0.74

0.75

PeaWheat (30:70) 0.75

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PDCAAS of Pulse & Cereal 1.00 0.90 0.80

PDCAAS

0.70 0.60 0.50 0.40 0.30 0.20 0.10 0.00

PDCAAS

Beef

Green Lentil

Yellow Pea

Black Beans

Wheat

Rice

LentilWheat (25:75)

0.92

0.63

0.64

0.53

0.43

0.5

0.71

Black Lentil-Rice Bean-Rice (20:80) (25:75) 0.74

0.75

PeaWheat (30:70) 0.75

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Protein Value of Food Products Formulated with Pulse Flours

Food Product (Serving Size)

Cracker (20g)

1.0

Control Formula (No Pulse)

1.9

Chips (50g)

80% pulse flour

Breakfast cereal (28g)

80% pulse flour

7.1

Pulse Based Formula

0.7 3.8

1.2

Extruded snack (50g)

80% pulse flour

Cookie (30g)

25% pulse flour

Bagel (55g)

3.1

45% pulse flour

6.8

1.2 2.9

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

2.2 5.2

25% pulse flour

Products containing >10 g protein* per serving Qualify as an “Excellent Source of Protein”

2.6

Tortilla (55g)

25% pulse flour

Bread (150g, 5 slices)

15% pulse flour

Spaghetti /Noodle (85g)

25% pulse flour

5.7 5.1

10.2 4.0

0.0

2.0

8.9 4.0

6.0

8.0

10.0

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

12.0

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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) 19

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 INGREDIENT PROCESSORS

“Optimize milling technologies so that flours of specific quality can be produced”

FOOD INDUSTRY

Obtain feedback from food companies

Mill Pulses

Test Flour Quality

FOOD TECHNOLOGY CENTRES

Add flours to food products 21

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 Special Crops Assoc.

*Represents about 25,000 producers and 113 companies

Canadian Processors & Exporters

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2013-14 Crop Production in Canada (thousand tonnes) 35,000 30,000 25,000 20,000 15,000

10,000

6,121 5,000 0

Wheat Canola

Corn

Barley Durum Pulses

Soy

Oats

Flax

Rye

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4,500

4,000

Pulse Production in Canada 2013-14 (thousand tonnes) 3,849

3,500

3,000

2,500

1,881

2,000

1,500

1,000

500

209

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Bean

Chickpea

0

Pea

Lentil

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Pulse Ingredient Processing WHOLE SEED

Beans

Lentils

DEHULLED SPLIT

GROUND

Bean Flour

Lentil Flour

FLAKED

Bean Flake

FRACTIONATED

PUREED

Starch

Fibre Lentil Flake

Protein Chickpeas

Chickpea Flour

Texturized Pea Flour Peas 26

Pulse Ingredient Applications

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Forum for Pulse Promotion

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