Pulse Cereal Partnership

Pulse Cereal Grains
Partnership
Whole Grains & Health Conference
Tanya Der, Manager of Food Innovation & Marketing
Pulse Canada
Wuhan, China
July 1, 2014
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2
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
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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
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
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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.
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
Ingredient
Functionality
Processing
Technology
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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 x QUALITY
Protein Efficiency Ratio (Canada)
Protein Digestibility Corrected Amino Acid Score (USA)
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Protein Quality Research
GOOD SOURCE
OF PROTEIN
GOOD SOURCE
OF PROTEIN
???
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Protein Quality 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 Quality 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
45% pulse flour
Control Formula
(No Pulse)
1.9
Chips (50g)
80% pulse flour
Breakfast cereal (28g)
80% pulse flour
Extruded snack (50g)
80% pulse flour
Cookie (30g)
25% pulse flour
Bagel (55g)
3.1
7.1
Pulse Based
Formula
0.7
3.8
1.2
6.8
1.2
2.9
Products containing >5g protein* per serving
qualify as a "Good Source of Protein“
2.2
25% pulse flour
5.2
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
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 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
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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
182
Bean
Chickpea
0
Pea
Lentil
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China Pea Imports
- Tonnes 1,200,000
1,000,000
800,000
600,000
400,000
200,000
0
2001
2003
Source: FAO Stat
2005
2007
2009
2011
2013
Canadian Pea Exports to China
2010
2011
2012
2013
Whole Yellow
Peas
480,309
582,467
477,322
914,020
Whole Green
Peas
69,726
77,627
84,385
68,453
Split Peas
33,990
2,055
7,719
10,910
Other Peas
1,643
3,585
4,419
4,549
224
271
0
640
585,892
666,005
573,844
998,571
Seed Peas
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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
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Pulse Ingredient Applications
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Pulse Based Products in China
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Forum for Pulse Promotion
2016
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