Location: Wheat Health, Genetics, and Quality Research
Project Number: 2090-43440-008-008-S
Project Type: Non-Assistance Cooperative Agreement
Start Date: Aug 1, 2024
End Date: Jul 31, 2027
Objective:
The objectives of this cooperative agreement are to study the nutritional aspects of pulse flour, wheat flour, and blends of the two. These nutritional aspects will involve micronutrients, lipids, and fiber. Additionally, the seed microbiome of wheat and/or pulses will be studied to better understand soil, genetic, environmental, and functional interactions. Greater understanding of these factors will allow for the increase in nutrition in both wheat and pulses.
Approach:
The nutritional aspects (fiber, lipids, micronutrients) of wheat and pulses will be evaluated in consultation with the ARS Principle Investigator and published literature. In addition, the nutritional properties of wheat and pulses will be examined in a potentially synergistic manner to combine the benefits of each flour in functionality and nutrition to create products with further enhanced nutritional properties. Additional areas of interest are how the seed microbiome is influenced by genetics, environment, and the interaction therein, along with how that microbiome influences milling and baking quality of both wheat and pulses.
