The Western Producer: Pulse flour research looks bright

Pulses have a niche in the plant protein space, but the industry hopes new markets and new end uses will help those crops expand their footprint.

Chitra Sivakumar, a doctoral researcher at the University of Manitoba, is one of the people trying to make that happen. In a recent project, she and her colleagues investigated the best uses for pulse flours.

Four types of flours made the cut for consideration and comparison: chickpeas, navy beans, green lentils and yellow peas.

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