Dr. Bohdan Luhovyy, professor in the Department of Applied Human Nutrition at the Mount is investigating the power of pulse-based flour to create healthier snack foods. Pulse flours are made from beans, peas, lentils, chickpeas and other pulses (also known as legumes).

Pulse flour has the potential to improve the overall quality of certain food products, through increased fibre, for example. The goal is to make products that are healthy and nutritious without compromising taste. The potential impact of healthier food products is significant in the context of increasing incidence of certain diseases, like diabetes, and the related impact on health care systems.

This innovative work is supported by a Collaborative Research Development Grant from NSERC (Natural Science and Engineering Research Council of Canada) and industry partners, including Manitoba Pulse and Soybean Growers, Best Cooking Pulses and Classic Fine Foods.

Learn more about Dr. Luhovyy’s research in this video:

Bohdan Luhovyy-video screenshot