But a team of researchers at the University of Manitoba are trying to give us more options by turning pulses like lentils and chickpeas into flour.

Head researcher Chitra Sivakumar joins host Shauna Powers to explain how the synchrotron light source at the University of Saskatchewan is helping with that.

To listen to the conversation, please visit the link here with CBC Saskatchewan.

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.

To read the entire article, please visit Small Farm Canada.

Pulse Canada is also recipient of the new government money.

“(This will) help support pulse farmers for the development of new varieties that meet changing market expectations,” said James House, a food and human nutrition professor at the University of Manitoba.

The funding will allow the University of Manitoba to continue collaborating with the University of Saskatchewan on yellow pea research.

House has been examining how genetic, economic and environmental factors influence the pea crops.

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