Processing effects on the starch and fibre composition of Canadian pulses
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 i...
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| Veröffentlicht in: | Canadian journal of animal science 2023-03, Vol.103 (1), p.92-100 |
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| container_title | Canadian journal of animal science |
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| creator | Babatunde, Olufemi O. Cargo-Froom, Cara L. Ai, Yongfeng Newkirk, Rex W. Marinangeli, Christopher P.F. Shoveller, Anna K. Columbus, Daniel A. |
| description | 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 one of three different temperatures. Grinding reduced the total starch (TS) content of Amarillo peas and chickpeas (P |
| doi_str_mv | 10.1139/cjas-2022-0108 |
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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 one of three different temperatures. Grinding reduced the total starch (TS) content of Amarillo peas and chickpeas (P < 0.05), crude fibre (CF) in Dun peas (P < 0.05), and total dietary fibre (TDF) and insoluble fibre (IDF) in lentils (P < 0.05). Grinding only affected soluble fibre (SDF) in chickpeas. The effect of pelleting was variable for TDF across pulses. Pelleting did not affect the SDF content of pulses (P > 0.05). Finely processed SBM had higher (P < 0.05) TS, TDF, and IDF content than coarsely processed SBM. Results indicate that grinding and pelleting could affect the starch and fibre composition of some pulses.</description><identifier>ISSN: 0008-3984</identifier><identifier>EISSN: 1918-1825</identifier><identifier>DOI: 10.1139/cjas-2022-0108</identifier><language>eng</language><publisher>Ottawa: Canadian Science Publishing</publisher><subject>Beans ; Broad beans ; Carbohydrates ; Chickpeas ; Composition ; Costs (Law) ; Dietary fiber ; fibre ; Grinding ; Ingredients ; Lentils ; Peas ; Pelleting ; pulses ; Soybean ; Soybeans ; Starch ; Vegetables</subject><ispartof>Canadian journal of animal science, 2023-03, Vol.103 (1), p.92-100</ispartof><rights>2022 The Author(s). This work is licensed under a Creative Commons Attribution 4.0 International License (CC BY 4.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original author(s) and source are credited.</rights><rights>COPYRIGHT 2023 NRC Research Press</rights><rights>2022 Published by NRC Research Press</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-b439t-58fc4349baa0837bb089af2218d2cf5f7f32f548bca082f70445de3371b852043</citedby><cites>FETCH-LOGICAL-b439t-58fc4349baa0837bb089af2218d2cf5f7f32f548bca082f70445de3371b852043</cites><orcidid>0000-0002-3335-6973</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>315,781,785,27928,27929</link.rule.ids></links><search><creatorcontrib>Babatunde, Olufemi O.</creatorcontrib><creatorcontrib>Cargo-Froom, Cara L.</creatorcontrib><creatorcontrib>Ai, Yongfeng</creatorcontrib><creatorcontrib>Newkirk, Rex W.</creatorcontrib><creatorcontrib>Marinangeli, Christopher P.F.</creatorcontrib><creatorcontrib>Shoveller, Anna K.</creatorcontrib><creatorcontrib>Columbus, Daniel A.</creatorcontrib><title>Processing effects on the starch and fibre composition of Canadian pulses</title><title>Canadian journal of animal science</title><addtitle>Can. J. Anim. Sci</addtitle><description>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 one of three different temperatures. Grinding reduced the total starch (TS) content of Amarillo peas and chickpeas (P < 0.05), crude fibre (CF) in Dun peas (P < 0.05), and total dietary fibre (TDF) and insoluble fibre (IDF) in lentils (P < 0.05). Grinding only affected soluble fibre (SDF) in chickpeas. The effect of pelleting was variable for TDF across pulses. Pelleting did not affect the SDF content of pulses (P > 0.05). Finely processed SBM had higher (P < 0.05) TS, TDF, and IDF content than coarsely processed SBM. Results indicate that grinding and pelleting could affect the starch and fibre composition of some pulses.</description><subject>Beans</subject><subject>Broad beans</subject><subject>Carbohydrates</subject><subject>Chickpeas</subject><subject>Composition</subject><subject>Costs (Law)</subject><subject>Dietary fiber</subject><subject>fibre</subject><subject>Grinding</subject><subject>Ingredients</subject><subject>Lentils</subject><subject>Peas</subject><subject>Pelleting</subject><subject>pulses</subject><subject>Soybean</subject><subject>Soybeans</subject><subject>Starch</subject><subject>Vegetables</subject><issn>0008-3984</issn><issn>1918-1825</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2023</creationdate><recordtype>article</recordtype><recordid>eNqNkUtLAzEUhYMoWKtb10FXglPzmiazLMVHoaj4WIdMmrQpbTJNUtB_7wzjpitd3Xu53zlncQC4xGiEMa3u9FqlgiBCCoSROAIDXGFRYEHKYzBACImCVoKdgrOU1u3JxyUfgNlrDNqk5PwSGmuNzgkGD_PKwJRV1Cuo_AJaV0cDddg2IbnsWiBYOFVeLZzysNlvkknn4MSqdrn4nUPw-XD_MX0q5i-Ps-lkXtSMVrkohdWMsqpWCgnK6xqJSllCsFgQbUvLLSW2ZKLW7Z9YjhgrF4ZSjmtREsToEFz3vk0Mu71JWa7DPvo2UhIu0Ji3MaSlrnpqqTZGOm9Djkrrxu0kZxiV497q5gDSwWfzlZdqn5Kcvb_Jyb_Z50N21LM6hpSisbKJbqvit8RIdl3JrivZdSW7rlrBbS-oXQje_IX_AF_Mke4</recordid><startdate>20230301</startdate><enddate>20230301</enddate><creator>Babatunde, Olufemi O.</creator><creator>Cargo-Froom, Cara L.</creator><creator>Ai, Yongfeng</creator><creator>Newkirk, Rex W.</creator><creator>Marinangeli, Christopher P.F.</creator><creator>Shoveller, Anna K.</creator><creator>Columbus, Daniel A.</creator><general>Canadian Science Publishing</general><general>NRC Research Press</general><general>Canadian Science Publishing NRC Research Press</general><scope>AAYXX</scope><scope>CITATION</scope><scope>ISN</scope><scope>ISR</scope><scope>7QO</scope><scope>7ST</scope><scope>7T7</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>P64</scope><scope>RC3</scope><scope>SOI</scope><orcidid>https://orcid.org/0000-0002-3335-6973</orcidid></search><sort><creationdate>20230301</creationdate><title>Processing effects on the starch and fibre composition of Canadian pulses</title><author>Babatunde, Olufemi O. ; Cargo-Froom, Cara L. ; Ai, Yongfeng ; Newkirk, Rex W. ; Marinangeli, Christopher P.F. ; Shoveller, Anna K. ; Columbus, Daniel A.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-b439t-58fc4349baa0837bb089af2218d2cf5f7f32f548bca082f70445de3371b852043</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2023</creationdate><topic>Beans</topic><topic>Broad beans</topic><topic>Carbohydrates</topic><topic>Chickpeas</topic><topic>Composition</topic><topic>Costs (Law)</topic><topic>Dietary fiber</topic><topic>fibre</topic><topic>Grinding</topic><topic>Ingredients</topic><topic>Lentils</topic><topic>Peas</topic><topic>Pelleting</topic><topic>pulses</topic><topic>Soybean</topic><topic>Soybeans</topic><topic>Starch</topic><topic>Vegetables</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Babatunde, Olufemi O.</creatorcontrib><creatorcontrib>Cargo-Froom, Cara L.</creatorcontrib><creatorcontrib>Ai, Yongfeng</creatorcontrib><creatorcontrib>Newkirk, Rex W.</creatorcontrib><creatorcontrib>Marinangeli, Christopher P.F.</creatorcontrib><creatorcontrib>Shoveller, Anna K.</creatorcontrib><creatorcontrib>Columbus, Daniel A.</creatorcontrib><collection>CrossRef</collection><collection>Gale In Context: Canada</collection><collection>Gale In Context: Science</collection><collection>Biotechnology Research Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><collection>Environment Abstracts</collection><jtitle>Canadian journal of animal science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Babatunde, Olufemi O.</au><au>Cargo-Froom, Cara L.</au><au>Ai, Yongfeng</au><au>Newkirk, Rex W.</au><au>Marinangeli, Christopher P.F.</au><au>Shoveller, Anna K.</au><au>Columbus, Daniel A.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Processing effects on the starch and fibre composition of Canadian pulses</atitle><jtitle>Canadian journal of animal science</jtitle><stitle>Can. J. Anim. Sci</stitle><date>2023-03-01</date><risdate>2023</risdate><volume>103</volume><issue>1</issue><spage>92</spage><epage>100</epage><pages>92-100</pages><issn>0008-3984</issn><eissn>1918-1825</eissn><abstract>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 one of three different temperatures. Grinding reduced the total starch (TS) content of Amarillo peas and chickpeas (P < 0.05), crude fibre (CF) in Dun peas (P < 0.05), and total dietary fibre (TDF) and insoluble fibre (IDF) in lentils (P < 0.05). Grinding only affected soluble fibre (SDF) in chickpeas. The effect of pelleting was variable for TDF across pulses. Pelleting did not affect the SDF content of pulses (P > 0.05). Finely processed SBM had higher (P < 0.05) TS, TDF, and IDF content than coarsely processed SBM. Results indicate that grinding and pelleting could affect the starch and fibre composition of some pulses.</abstract><cop>Ottawa</cop><pub>Canadian Science Publishing</pub><doi>10.1139/cjas-2022-0108</doi><tpages>9</tpages><orcidid>https://orcid.org/0000-0002-3335-6973</orcidid><oa>free_for_read</oa></addata></record> |
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| subjects | Beans Broad beans Carbohydrates Chickpeas Composition Costs (Law) Dietary fiber fibre Grinding Ingredients Lentils Peas Pelleting pulses Soybean Soybeans Starch Vegetables |
| title | Processing effects on the starch and fibre composition of Canadian pulses |
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