These flours are only enhancing traditional dishes but are also being used in unexpected ways, such as in brownies and vegan meat substitutes, propelling them to the forefront of dietary trends.

Dr. Chitra Sivakumar, along with her team of researchers at the University of Manitoba, is delving deep into the properties of pulse flours to unveil their full potential.

By examining over 60 different flours from four types of pulse crops, their research aims to understand the impact of milling processes on these nutrient-rich flours.

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