EVOLVES Activity 2- Genomics and phenomics of nutritional and food functionality characteristics of lentil

EVOLVES Activity 2- Genomics and phenomics of nutritional and food functionality characteristics of lentil

Characterizing nutritional and food functionality characteristics of lentil to understand how to maintain or enhance these when using wide crosses

2a. Protein Characterization

2b Carotenoids, minerals, B-vitamins

2c. Seed coat permeability

Deliverables from Activity 2:

• Genotype-specific nutritional information for further exploitation by both the lentil breeding program and by industry stakeholders in future marketing strategies

• Genotype-specific food functionality information, such as heat-induced gelation, viscosity and pasting properties, which will feed into food application development process by our commercial partners

• Markers for nutritional quality and food functionality traits for use in the breeding program

 

 

   

Metadata
Year(s)
2019-2023
Research Category
Breeding & Genetics
Collaborator(s)
Janitha Wanasundara (Agriculture and Agri-Food Canada), James House (University of Manitoba), and Kirstin Bett (University of Saskatchewan)
Funding Agencies
This work is supported by Saskatchewan Pulse Growers [grant: BRE 1516], Western Grains Research Foundation, Genome Canada [grant: 16302], the University of Saskatchewan, BASF. AGT Foods, Global Institute for Food Security, Palacky University, and University of Marche.
Related Projects
This Study is Part Of the following:
NameType
EVOLVES: Enhancing the Value of Lentil Variation for Ecosystem SurvivalProject
EVOLVES Activity 2- Genomics and phenomics of nutritional and food functionality characteristics of lentil Project