Processing effects on the starch and fibre composition of Canadian pulses

Starch and fibre contribute to the energy components add functionality end-product feed ingredients. An understanding of impact processing on carbohydrate content will support accurate formulation feed. Six ingredients, grown or sourced in Canada, were used this study. They included five pulses, Amarillo peas, Dun chickpeas, lentils, faba beans, soybean meal (SBM) as a comparison. All ingredients ground into fine coarse products then pelleted at one three different temperatures. Grinding reduced total starch (TS) peas chickpeas ( P < 0.05), crude (CF) dietary (TDF) insoluble (IDF) lentils 0.05). only affected soluble (SDF) chickpeas. The effect pelleting was variable for TDF across pulses. Pelleting did not affect SDF pulses > Finely processed SBM had higher 0.05) TS, TDF, IDF than coarsely SBM. Results indicate that grinding could composition some