Processing effects on the starch and fibre composition of Canadian pulses
2022
Babatunde, Olufemi O | Cargo-Froom, Cara L | Ai, Yongfeng | Newkirk, Rex W. | Marinangeli, Christopher PF | Shoveller , Anna K | Columbus, Daniel Allan
Starch and fibre contribute to the energy components and add functionality to the end product feed ingredients. An understanding of the impact of processing on carbohydrate content will support accurate formulation of feed. Six ingredients, grown or sourced in Canada, were used in this study. They included five pulses; Amarillo peas, Dun peas, chickpeas, lentils, and faba beans; and soybean meal (SBM) as a comparison. All ingredients were ground into fine or coarse products and then pelleted at 1 of 3 different temperatures. Grinding reduced the total starch (TS) content of Amarillo peas and chickpeas (P
Show more [+] Less [-]The presentation of the authors' names and (or) special characters in the title of the pdf file of the accepted manuscript may differ slightly from what is displayed on the item page. The information in the pdf file of the accepted manuscript reflects the original submission by the author.
Show more [+] Less [-]Bibliographic information
This bibliographic record has been provided by Canadian Science Publishing