Recent research by Agriculture and Agri-Food Canada shows the nutritional value of pulses, such as peas, beans and lentils, can be enhanced for further health benefits.
AAFC's study of pulse-based ingredients and foods shows they can become even better for humans by manipulating the types of starches found in them through various processing methods.
Researchers at the Guelph Research and Development Centre have been able to successfully increase the amount of slowly digestible starch in pulse-based breads.
They say that helps to keep glucose release into the blood stream slow and steady, as opposed to the high blood glucose spikes that usually occur from digesting regular starches.
The team has also been able to increase the amount of resistant starch in those pulses.
Such products pass by the small intestine and becomes dietary fibre, which is highly recommended by Health Canada as part of a healthy diet.
On top of all that, the pulse-based breads made at the centre are gluten-free.
Researchers are also experimenting with muffins, cookies and pasta.
