pulses for pet food april 12, 2011 - avena foods · “pulses” are defined by the food and...
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Pulses for Pet FoodApril 12, 2011
Jolene Hoke, M.S.
ADM Alliance Nutrition, Inc.Companion Animal Technical Sales Specialist
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Today’s Topics
• Pulse overview
• Nutrition quality
• Affordability
• Processing considerations
• Sustainability
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Bean Highlights• Key benefits of pulse
ingredients: Full of protein and fiber Low in fat and sodium Non-allergenic, non-
GMO, gluten-free Good source of vitamins
and minerals Cholesterol Free Natural, wholesome,
trusted food staple
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Beans are a “Superfood”
Beans & Diabetes
Dietary Fiber & Resistant Starch: Slow Digestion
Beans & Cardiovascular Disease
Lean Protein, Soluble Fiber, Folate, Antioxidants
Beans & Obesity
Low Fat, Low Caloric Density, Increased Satiety
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Trusted Food Staple Worldwide“Pulses” are defined by the Food and Agricultural Organization of
the United Nations (FAO) as annual leguminous crops yielding from one to twelve grains or seeds of variable size, shape and color within a pod.
FAO recognizes 11 primary pulses. Dry beans (Phaseolus spp), including several species now in Vigna; lentils (Lens culinaris), dry peas (Pisum spp.); chickpea (Cicer arietinum) also known as garbanzo and Bengal gram, are pulses of great economical importance worldwide.
American Pulse Association, March 2010
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LEGUMES
SoybeansPeanuts
Fresh Green Peas
ABCs of Naming• Legume:
Simple dry fruits or pods that contain seeds or dry grains, Fix atmospheric nitrogen into the soil, Used as rotation crops to wheat and barley, Reduce or eliminate the need for chemical fertilizers, French term for vegetable
• Pulse:Crops harvested solely for dry grains found in their pods, yielding 1-12 seeds in pods dried naturally in field, used for food and animal feed only, not crops grown for oil extraction, not vegetable crops like fresh green peas and fresh green beans b/c they are immature peas that have not been dried in the field
Source: “Definition of Terms” by USDPLCC 10/09
Dry Beans = Pulses = Legumes, but Legume ≠ Pulse ≠ Dry Bean
BEANS
PintoBlackNavy
PULSES
Dry PeasLentils
ChickpeasDry Beans
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WA
OR
CA
NV
ID
MT
WY
UT
AZ
CO
NM
ND
SD
NE
KS
OK
TX
MN
IA
MO
AR
LA
WI
IL
MI
IN
KY
TN
MS AL GA
FL
SC
NC
VA
OH
WV
PA
NY
MD
DC DE
NJ
CT RI
MA
VT NH
ME
Pulse producing states
Diverse Growing Regions
US Dry Bean Council March 2010
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Market Classes
Navy
Pinto
Black
Small Red
Great Northern
Pink
Dark Red Kidney
Light Red Kidney
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Consumers are getting more information about BeansThe only food listed twice!
Beans Are Vegetables!!
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Beans - Packed full of Nutritional Benefits
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Cooked Navy Bean PowderTYPICAL ANALYSIS: (per 100 g dry)
Calories 305
Total Fat (g) 2.5
Saturated Fat (g) 0.5
Monosaturated Fat (g) 0.3
Cis/cis Polyunsat Fat (g) 1.5
Trans Fat (g) 0.0
Carbohydrate, Total (g) 64.1
Carbohydrate, Avail. (g) 46.2
Total Dietary Fiber (g) 26.4
Insoluble Fiber 17.9
Soluble Fiber 8.5
Sugars (HPLC)
Sucrose (g) 4.0
Raffinose (g) 0.3
Stachyose (g) 2.5
Protein (g) 24.4
Vit A (IU) 5.9
Vit C (mg) 3.1
Vit B1 (Thiamin) (mg) 0.2
MineralsSodium (mg) 27.1
Potassium (mg) 1000
Calcium (mg) 259
Magnesium (mg) 126
Phosphorus (mg) 520
Folic Acid, Total (ug) 132
Zinc (mg) 2.0
Iron (mg) 5.1
Copper (mg) 0.9
Niacin (mg) 1.4
Moisture (%) 5.7
Ash (%) 3.1
Cholesterol (mg) 0.0All pulses are similar in nutritional content.
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Ideal Composition For ProcessingBeans, Chickpeas, Lentils & Peas
Starch 38-55%
Protein 20-35%
Crude Fiber* 3-14%
Moisture 7-14%
Sugars 3-8%
Fat 2-4%
2-4%Ash
*Dietary Fiber 25-35%
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Cooking Impacts Macronutrients
Typical cooked pulse flours are dried to approx. 6 – 10% moisture, able to hold water
0.00
20.00
40.00
60.00
80.00
100.00
% DM basis (Value per 100 grams)
Ash
CHO
Total Dietary Fiber
Fat
Protein
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Variation of Specialty Ingredients
Typical cooked pulse flours are dried to approx. 6 – 10% moisture, able to hold water
0.00
20.00
40.00
60.00
80.00
100.00
% DM basis
Ash
CHO
Total Dietary Fiber
Fat
Protein
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How Do Beans Measure Up To Common Flours?
Comparative data taken from the USDA’s nutritional database
Protein % Fiber %
Edible Bean Powder Ave 23.8 23.5
Whole Wheat Flour 12.5 10.5
Enriched Corn Meal 8.5 7.4
Potato Flake 8.3 6.9
Rice Flour 5.9 2.4
Cooked and dehydrated whole bean powders offer more protein and fiber than the typical whole grain flours!
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Digestible Protein SourceNavy Bean Powder Lot # A0523802A1PCN 492001
FAO/WHO/UNU 2002 mg/g protein (3-10 years)
Mg/g protein
AAS
Histidine 16 30.981 1.936
Isoleucine 31 44.044 1.421
Leucine 61 83.680 1.372
Lysine 48 68.060 1.418
Methionine + Cysteine 24 26.601 1.108
Phenylalanine + tyrosine 41 50.528 1.232
Threonine 25 43.222 1.729
Tryptophan 6.6 7.615 1.154
Valine 40 449.330 1.233
Limiting AAS 1.108
Total Digestibility* 0.78
PDCAAS 0.865
* WHO/FAO in vivo rat protein digestibility method
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Reduced Gas Producing Compounds
• Total oligosaccharide (raffinose, stachyose, and verbescose) content of pulses1
• 2.5 – 5.0%
• Total Oligosaccharide content• Will vary with variety, growing conditions and processing
• Effects each animal differently
1Canadian Grain Commission, 2004
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Processing Reduces Oligosaccharide Content
• Whole beans
• ADM cooked bean powders go through a triple wash cycle
- Reduces some of the oligosaccharide content
• Cooked (pieces, grits and powders)
– Reduces more of the oligosaccharide content
– Ground into powder, grits or pieces
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Pulses Affect Color of Product
• Navy bean powder and Great Northern Bean powder do not affect color
• Red, black, or pinto will change product color
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Water Absorption Increased by Pulse Addition
Edible Bean Powders
Product Hydration Capacity
WHC (Approx.)
Pinto 3.8 2.4
Black 4.1 2.7
Red 3.7 2.5
Navy 3.8 2.5
ADM lab testing
Hydration capacity of pre-gelatinized cereal products (AACC Method#56-20)
Water Hydration Capacity of Protein Materials (AACC Method # 56-30)
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Easy to Extrude
100% Black Bean Crisps
100% Navy Bean Crisps
100% Red Bean Crisps
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Dogs Eating More Vegetables
Kibble w. 25% Navy Bean Powder Standard Kibble 27:12:3
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Dog Food Composition
0 5 10 15 20 25
Edible Navy bean, cooked, …
Wheat grain
Wheat Midds
Corn gluten meal 60%
Meat & bone meal
Brewers Rice
Corn grain
Poultry fat
Poultry byproduct meal
Salt-yeast-VTM-KCl
Beet pulp
Flaxseed whole ground
Ingredient in formula, %
Ingr
ed
ien
t
27:12 Dog Food
w. 25% cooked bean powder
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Multiple Product Applications using Pulses
• Reduced Grain Recipes
• Extruded Snacks
• Bars
• Baked Snacks
• Fillings
• Gluten Free Blends
• Sauces
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0.000.200.400.600.801.001.201.401.601.80
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Ingredients
Pulses- Affordable Specialty Ingredient
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Sustainable Ingredient
• Fix their own nitrogen
– Decreased use of commercial fertilizers
• Good Rotation Crop
• Low Water Footprint compared to other proteins
http://www.pulsecanada.com/environment/healthy-pets-healthy-planet
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Low Water Footprint
Beef1,857
Gallons/lb
Pork756 Gallons/lb
Chicken469 Gallons/lb Peanuts
368 Gallons/lb
Soy beans
216 Gallons/lb
Pulses43
Gallons/lb
It takes only 43 gallons of water to produce one pound of consumable pulses.
It takes 1,857 gallons of water to produce one pound ofconsumable beef.
National Geographic April 2010
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Safe Food Ingredient
• Edible beans are food grade
– Safe, reliable food staple
– Not a co-product of a process
– Non-Allergenic
– Non-GMO
– Gluten Free
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Current Research• Human Data with emphasis on weight loss
– Pulse Consumption, Satiety, and Weight Management. McCrory – Adv. Nut. 1: 17-30, 2010
– Effects of leguminous seeds in a mixed diet in non-insulin-dependent diabetic patients. Karlstom et.al, Diabetes Res. 1997; 5:199-205.
– Reducao de peso com dieta de baixo teor de gordura basedada emarroz e feijao. Sichieri et al, Arq Bras Endocrinol Metabol. 1993; 37: 135-8
– Effectiveness of legume consumption for facilitating weight loss: a randomized trial (abstract). McCrory et al., FASEB J. 2008; 22:1084.9.
– Legume-, fish-, or high-protein-based hypocaloric diets: effects on weight loss and mitochondrial oxidation in obese men. Abete et al. J Med Food. 2009; 12:100-8.
– A legume-based hypocaloric diet reduce proinflammatory status and improves metabolic features in overweight/obese subjects. Hermsdorff et al. Eur J Nutr. Epub 2010 May 25.
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Need for More Pet Based Research
• Effects of edible beans incorporated into dog kibble
– Colorado State University
• Pulse Canada
• NIH funded projects
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For More Information
• VegeFull– www.adm.com/vegefull
• US Dry Pea & Lentil Association – www.pea-lentil.com
• Pulse Canada– www.pulsecanada.com
http://www.adm.com/vegefullhttp://www.pea-lentil.com/http://www.pea-lentil.com/http://www.pea-lentil.com/http://www.pulsecanada.com/
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Pulses in Review
• All natural, wholesome, trusted food staple
• Full of protein and fiber
• Lean, cholesterol free, protein alternative
• Full of beneficial nutrients
• No taste sacrifice
• Non-allergenic, non-GMO, gluten free
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Thank You!
Tel:
Fax:
Email:
Jolene Hoke
ADM Alliance Nutrition1000 N. 30th StreetQuincy, IL 623011-800-775-3295
217-779-1685
ADM Alliance Nutrition, Inc.
Companion Animal Technical Sales Specialist
217-451-4510
ADM Corporate4666 Faries PkwyDecatur, IL 62525
Division Office