Processing effects on the starch and fibre composition of Canadian pulses

Starch and fibre contribute to the energy components and add functionality to the end product feed ingredients. An understanding of the impact of processing on carbohydrate content will support accurate formulation of feed. Six ingredients, grown or sourced in Canada, were used in this study. They included five pulses; Amarillo peas, Dun peas, chickpeas, lentils, and faba beans; and soybean meal (SBM) as a comparison. All ingredients were ground into fine or coarse products and then pelleted at 1 of 3 different temperatures. Grinding reduced the total starch (TS) content of Amarillo peas and chickpeas (P < 0.05), crude fibre (CF) in Dun peas (P < 0.05), and total dietary fibre (TDF) and insoluble fibre (IDF) in lentils (P < 0.05). Grinding only affected soluble fibre (SDF) in chickpeas. The effect of pelleting was variable for TDF across pulses. Pelleting did not affect the SDF content of pulses (P > 0.05). Finely processed SBM had higher (P < 0.05) TS, TDF, and IDF content than coarsely processed SBM. Results indicate that grinding and pelleting could affect the starch and fibre composition of some pulses.