Crop: Dry Bean

Dry Bean

May 16, 2016

Dry bean improvement for sustainable production in Canada: Applied dry bean nitrogen management

Dry beans are an important niche field crop in Canada, with significant production in Alberta, Manitoba, Quebec and Ontario. More than 80% of the crop is exported to highly developed countries, including the U.S., Japan and Europe, generating $161 M … Continue reading →

Go to download: Dry bean improvement for sustainable production in Canada: Applied dry bean nitrogen management
Dry Bean

May 16, 2016

Dry bean improvement for sustainable production in Canada: Applied dry bean pest management

Dry beans have a number of significant pest issues, and growers manage this crop at a high level. The primary objective of this project is to develop new control measures that are effective and economical for growers. Anthracnose is a serious … Continue reading →

Go to download: Dry bean improvement for sustainable production in Canada: Applied dry bean pest management
Dry Bean

May 16, 2016

Dry bean improvement for sustainable production in Canada: Molecular Diagnostics for Root Rots

Root rot is a major disease of dry bean across the Canadian prairies and is capable of causing significant yield losses due to reduced plant stands and compromised root systems. Control of root rot is difficult and cultivars with complete … Continue reading →

Go to download: Dry bean improvement for sustainable production in Canada: Molecular Diagnostics for Root Rots
Dry Bean

May 16, 2016

Dry bean improvement for sustainable production in Canada: Development of Cultivars

Thirty-four advanced breeding lines from public and private breeders were successfully tested in the Long Season Wide Row Dry Bean Cooperative Registration Trials at four locations in Manitoba. The trails were conducted with 5 m four-row plots with three replications … Continue reading →

Go to download: Dry bean improvement for sustainable production in Canada: Development of Cultivars
Dry Bean

May 16, 2016

Dry bean improvement for sustainable production in Canada: Developing herbicide tolerance in dry beans

This project seeks to develop a commercial variety (-ies) of dry edible bean with tolerance to imazethapyr. Imazethapyr is a group 2 herbicide, a member of the chemical class of the imidazolinones, and is sold under the trade name of … Continue reading →

Go to download: Dry bean improvement for sustainable production in Canada: Developing herbicide tolerance in dry beans
Dry Bean

April 15, 2016

Effect of Processing on Health Benefits Associated with Bean Consumption

The medicinal benefits obtained through the consumption of whole pulses and soybeans are being investigated with the intent of obtaining health claims around cholesterol lowering and glycemic control. However, the North American population typcially does not consume large amounts of … Continue reading →

Go to download: Effect of Processing on Health Benefits Associated with Bean Consumption
Dry Bean

April 15, 2016

Reduction of Blood Glucose with Beans: Defining the Minimum Dose

Diabetes or pre-diabetes affects approximately 9 million Canadians and 25.8 million people affected by diabetes and 79 million affected by pre-diabetes in the USA. Dietary intervention is often the preferred first choice for people with impaired glucose tolerance or diabetes … Continue reading →

Go to download: Reduction of Blood Glucose with Beans: Defining the Minimum Dose
Dry Bean, Lentil, Pea

April 15, 2016

Effect of Genotype and Environment on Pulse Flour Quality and Baking Performance

Demand for healthier and more innovative bakery products continues to grow in North America and the EU which presents a large market opportunity for pulse ingredients. With inclusion rates between 5-35%, it has been estimated that the market potential for … Continue reading →

Go to download: Effect of Genotype and Environment on Pulse Flour Quality and Baking Performance
Dry Bean, Faba Bean, Pea

April 15, 2016

Influence of Pre-Milling Thermal Treatments of Field Peas, Dry Beans and Faba Beans on the Flavour and End Product Quality of Baked Products

Pulses are an excellent source of nutrients when incorporated as ingredients in processed food products. Interest from food processors to use these ingredients in food products is high; however, undesirable beany off-flavours found in these crops are a major obstacle … Continue reading →

Go to download: Influence of Pre-Milling Thermal Treatments of Field Peas, Dry Beans and Faba Beans on the Flavour and End Product Quality of Baked Products
Dry Bean

April 15, 2016

Effect of Cultivar, Growing Location and Year on Dietary Fiber Contents, Trypsin Inhibitor Activity and Oligosaccharides in Manitoba Grown Dry Beans

Each year, approximately 100 crosses are made at Morden, and, while much attention is given to yield and disease resistance, and seed quality, the nutritional profiles in the breeding materials have not been fully characterized. Quality attributes of dry beans for human … Continue reading →

Go to download: Effect of Cultivar, Growing Location and Year on Dietary Fiber Contents, Trypsin Inhibitor Activity and Oligosaccharides in Manitoba Grown Dry Beans
Dry Bean

April 15, 2016

Development of an Effective Inoculant for Dry Beans

Beans are generally poorly nodulated and rely on added nitrogen fertilizer to maximize yield. The overall objective of this proposal is to identify an effective adapted Rhizobium etli strain(s) that can be used as an effective inoculum to reduce or … Continue reading →

Go to download: Development of an Effective Inoculant for Dry Beans
Dry Bean

February 18, 2016

Development and Functional Characterization of Bean Flour-Based Snack Product

This project aims to contribute to more intensive utilization of bean flour through the development of novel snack products and better understanding of their functional benefits associated with the high nutritional value of navy beans. Low consumption of pulses and … Continue reading →

Go to download: Development and Functional Characterization of Bean Flour-Based Snack Product
Dry Bean

February 18, 2016

Evaluation of Root Rot Resistance in Dry Bean Cultivars

Root rot causes serious reductions in plant stand and yield in dry beans. Recent field surveys have shown that bean root rot is caused by a complex of pathogens that includes as many as seven fungal species. Resistance is not … Continue reading →

Go to download: Evaluation of Root Rot Resistance in Dry Bean Cultivars
Dry Bean

February 18, 2016

Evaluation of Nutritional, Physio-Chemical and Cooking Quality Traits in Manitoba-grown Dry Bean Cultivars

The effects of cultivar, growing location and year on physico-chemical and cooking characteristics of beans (Phaseolus vulgaris L.) were investigated and the relationship between these characteristics was determined. Twenty dry bean cultivars were grown in two different locations for two … Continue reading →

Go to download: Evaluation of Nutritional, Physio-Chemical and Cooking Quality Traits in Manitoba-grown Dry Bean Cultivars
Dry Bean, Lentil, Pea, Soybean

October 30, 2015

Structural and Functional Characterization of Ferritin (Iron Binding Proteins) Isolated from Manitoba Legume Seeds

Iron deficiency is the most common nutrient deficiency in the world and if not corrected would ultimately lead to anemia. Apart from genetic inheritance, two main diet-based factors are believed to be responsible for the global prevalence of iron deficiency: … Continue reading →

Go to download: Structural and Functional Characterization of Ferritin (Iron Binding Proteins) Isolated from Manitoba Legume Seeds
Dry Bean

October 29, 2015

Effects of Black and Navy Beans on Blood Vessel Function and Remodeling

The proposed investigation will determine which bean type (black or navy) has the greatest potency for positively modifying blood vessel structure and function, blood pressure and serum cholesterol levels. The spontaneously hypertensive rat, which develops arterial stiffness and undergoes arterial … Continue reading →

Go to download: Effects of Black and Navy Beans on Blood Vessel Function and Remodeling
Dry Bean, Lentil, Pea

October 29, 2015

Extraction and Functional Characterization of Cholesterol-Binding Indigestible Proteins from Manitoba-Grown Pulses

The increasing rate of cardiovascular diseases is due in part to high blood cholesterol levels, which enhance atherosclerotic plaque formation and subsequent blood flow impediment. Some plant proteins, especially those present in legume seeds are resistant to digestion within the … Continue reading →

Go to download: Extraction and Functional Characterization of Cholesterol-Binding Indigestible Proteins from Manitoba-Grown Pulses
Dry Bean, Pea

October 29, 2015

The Effect of Whole Cooked Beans & Peas on Satiation, Satiety and Food Intake in Children

The common notion that children do not like pulses needs to be challenged. In our recent project supported by MPSG, we found that pureed beans and peas, added as 44% of energy to a mixed meal, are well tolerated by … Continue reading →

Go to download: The Effect of Whole Cooked Beans & Peas on Satiation, Satiety and Food Intake in Children