Research Reports Database

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Reports from past and on-going research projects have been organized in the database below to allow for easy access to the most up-to-date results.

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To filter the number of research projects shown in the database table, select the crop type and/or priority area of interest. You may choose multiple crops and priority areas to see overlapping research areas. Use the Search function to look for more specific areas of interest (e.g., Bradyrhizobium).

To further assist in refining your search, use the arrows at the top of the database table in each column. The Start Date and End Date sort the list chronologically and the Project Title or Researcher sorts the list alphabetically.

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Start Date End Date Crop Project Title Researcher
2018 2019 Soybean An economic investigation of the quality discount for Manitoba soybeans Charles Grant, C. W. Grant and Company Limited
2017 2018 Dry Bean | Pea A comparison of roasted pulse snacks, pulse chips and commercial snacks on post-prandial food intake, appetite and glycemic response in healthy young adults Peter Jones, University of Manitoba | Harvey Anderson, University of Toronto
2017 2017 Dry Bean Investigating Factors Influencing the Quality of Cooked Whole Beans Mavis McRae, Red River College
2017 2020 Dry Bean Evaluation and selection of Adzuki beans for adaptation and production in Manitoba Anfu Hou, Agriculture and Agri-Food Canada
2016 2017 Soybean Cardiovascular Health Benefits of Soybean Crops Peter Zahradka, Canadian Centre for Agri-Food Research in Health and Medicine | Carla Taylor, Canadian Centre for Agri-Food Research in Health and Medicine
2016 2017 Dry Bean Effect of Processing on Health Benefits Associated with Bean Consumption Peter Zahradka, Canadian Centre for Agri-Food Research in Health and Medicine | Carla Taylor, Canadian Centre for Agri-Food Research in Health and Medicine
2016 2017 Dry Bean Reduction of Blood Glucose with Beans: Defining the Minimum Dose Thomas Wolever, University of Toronto | Dan Ramdath, Agriculture & Agri-Food Canada
2016 2017 Dry Bean | Lentil | Pea Effect of Genotype and Environment on Pulse Flour Quality and Baking Performance Linda Malcolmson, LM Food Tech
2016 2017 Dry Bean Effect of Cultivar, Growing Location and Year on Dietary Fiber Contents, Trypsin Inhibitor Activity and Oligosaccharides in Manitoba Grown Dry Beans Ning Wang, Canadian Grains Commission
2015 2017 Dry Bean | Lentil | Soybean Developing Pulse-Based Shelf Stable Chili using Retort Processing Paulyn Appah, Food Development Centre
2015 2015 Dry Bean Consumer Taste Testing of Recipes Containing Pulses Mavis McRae, Red River College
2015 2017 Dry Bean | Pea Thermal Treatment of Pulse Flours for Application in Cold Processed Foods Paulyn Appah, Food Development Centre
2015 2017 Dry Bean | Pea The Effect of Whole Cooked Beans & Peas on Satiation, Satiety and Food Intake in Children Bohdan Luhovyy, Mount Saint Vincent University
2015 2017 Dry Bean | Lentil | Pea Extraction and Functional Characterization of Cholesterol-Binding Indigestible Proteins from Manitoba-Grown Pulses Rotimi Aluko, University of Manitoba
2015 2016 Dry Bean Effects of Black and Navy Beans on Blood Vessel Function and Remodeling Peter Zahradka, St. Boniface Research Centre
2015 2016 Pea The Development of a Pulse-Based Protein Drink Mix for the Vegan Athlete Meeling Nivet, Food Development Centre
2015 2017 Soybean Variation in Soybean Seed Quality Parameters: The Manitoba Advantage Malcom Morrison, Agriculture and Agri-Food Canada
2015 2017 Dry Bean | Faba Bean | Pea Influence of Pre-Milling Thermal Treatments of Field Peas, Dry Beans and Faba Beans on the Flavour and End Product Quality of Baked Products Peter Frohlich, CIGI
2014 2014 Pea Pea Fibre Utilization in Ground Poultry, Beef and Pork Laura Kehler, Food Development Centre
2014 2015 Pea Can Increasing Whole and Fractioned Yellow Pea Flour Consumption in Canada Reduce Healthcare Expenditures? Jared Carlberg, University of Manitoba
2014 2015 Soybean Extension of Shelf Life on Refrigerated Soy Spread and Utilization of Soy in Non-Dairy Yogurt Meeling Nivet, Food Discovery Centre
2014 2014 Dry Bean | Lentil | Pea Expanding a Health Claim for Lentils and Post-Prandial Glycaemia to Include Beans, Peas and Chickpeas Pulse Canada
2014 2016 Dry Bean | Pea Joining the Green Revolution: Value-added Fermentation of Peas and Beans Paul Holloway, University of Winnipeg
2014 2014 Dry Bean | Lentil | Pea Development of a Pulse Based, Gluten-Free Shelf-Stable Ready-to-Eat Meal Using Retort Technology Jiancheng Qi, Food Development Centre
2014 2016 Dry Bean | Lentil | Pea Mixed Beans – Characterization of Bioactive Compound Absorption and Excretion, and Relationship to Improvements in Cardiovascular Function Peter Zharadka, St. Boniface Research Centre | Carla Taylor, St. Boniface Research Centre
2014 2014 Dry Bean Recipe Development for Edible Beans Mavis McRae, Red River College Culinary School | Brad Gray, Red River College Culinary School
2013 2015 Dry Bean Development and Functional Characterization of Bean Flour-Based Snack Product Buohdan Luhovyy, Mount St. Vincent University
2013 2015 Dry Bean | Lentil | Pea | Soybean Structural and Functional Characterization of Ferritin (Iron Binding Proteins) Isolated from Manitoba Legume Seeds Rotimi Aluko, University of Manitoba
2013 2015 Dry Bean Evaluation of Nutritional, Physio-Chemical and Cooking Quality Traits in Manitoba-grown Dry Bean Cultivars Ning Wang, Canadian Grain Commission
2012 2014 Soybean Adding Soybean Press Cake to Tortillas and Pizza Crust to Create Innovative Products and Modify Insulin Response Susan Arntfield, University of Manitoba
2012 2014 Dry Bean | Pea The Effect of Edible Beans and Peas on Satiation, Satiety and Food Intake in Children Bohdan Luhovyy, Mount Saint Vincent University
2012 2013 Pea The Performance of Pea Fiber Compared to Cellulose Fiber in a White Bread Application Janice Meseyton, Food Development Centre
2012 2014 Soybean Development of a Soy Saskatoon Berry Smoothie Meeling Nivet, Food Development Centre
2012 2014 Soybean Production of Zero Trans Palm Oil Substitute from Soybean Oil in Supercritical Carbon Dioxide Media as a Dietary Additive in Par-Baked Frozen Dough Products Curtis Rempel, Richardson Centre for Functional Foods & Nutraceuticals
2011 2012 Soybean Evaluation of Soybeans for Biomedical and Functional Food Utilization Curtis Rempel, Richardson Centre for Functional Food & Nutraceuticals
2011 2012 Soybean Dairy-like Products from Manitoba Grown Soybeans Susan Arntfield, University of Manitoba
2011 2012 Dry Bean | Lentil | Pea | Soybean Development of Two Frozen, Microwavable Pulse and Vegetable Side Dishes Janice Meseyton, Food Development Centre
2011 2015 Dry Bean | Lentil | Pea Enhancing World Markets for Canadian Pulses Through Secondary Processing and Value-Added Research Linda Malcolmson, Canadian International Grains Institute
2010 2013 Dry Bean Development of Novel High Fibre and Easily Digestible Frozen Bean Products Joyce Boye, Agriculture and Agri-Food Canada
2010 2012 Pea Evaluation of Pea Starch in the Development of Functional Coatings Using Pea Fraction for French Fry, Mozzarella Stick and Onion Ring Applications Laura Sawyer, Food Development Centre
2010 2011 Faba Bean Impact of Ingredients (including Zero-Tannin Faba Bean) in Swine Diets on Digestibility, Performance, Water Intake and Manure Output Carole Furedi, The Puratone Corporation
2010 2013 Soybean Soybean Breeding and Research for Pest Resistance and for Enhanced Soy Food Quality Elroy Cober, AAFC Ottawa
2010 2012 Soybean A New Class of Engineered Green Composites from Soy Meal/Soy Stalk Manju Misra, University of Guelph
2010 2013 Dry Bean Development of Snack Foods Using Manitoba Grown Dry Beans Paulyn Appah, Food Development Centre

 Contents of these research publications can only be reproduced with the permission of MPSG.

Keeping soybean and pulse farmers and industry stakeholders informed of advances made through MPSG-funded research is key to ensuring production and marketing opportunities are captured.