Food & Health


In conjunction with Pulse Canada, Manitoba Pulse Growers Association was proud to host this year’s Manitoba M:I competition on April 4, 2012, at the University of Manitoba. Three teams vied for first place, impressing both the judges and audience with their diverse pulse-based food innovations. Here are this year’s results:

First Place
was awarded to members W. Bahanshal, A. Cumbers, E. Cruz Gochez, and L. Song (Above with Peter Watts, Pulse Canada)from the University of Manitoba. Their product, a Veggie Samosa Patty (right) made with chickpea and white kidney bean flours, is a delicious and nutritious alternative to other samosas currently on the market. Containing about 30% pulse flours, this product is a good

source of fibre, with 4 g per serving!The unique flavour can be attributed to Garam Masala, an Indian spice mixture that contains more than 5 herbs and spices. The team also made an effort to stay local, sourcing 50% of the ingredients for their samosa from Manitoba. Good luck at the National M:I competition held in Montreal, QC, June 27, 2012.

Second Place went to E. Huang and J.M. Lin (Right with Peter Watts, Pulse Canada) from the University of Manitoba. Huang and Lin developed a Chinese Traditional Steam Bun with a twist. The bun contains a combination of wheat flour along with pea, chickpea, lentil and pinto beans. The re-formulated product has an excellent nutritional profile with five times more fibre, and higher levels of folate and iron compared to similar products.

Third Place went to J.H. Geng, V. Ho, and M.F. Yee (pictured right, with Peter Watts, Pulse Canada) from the University of Manitoba. Their product, Breaded Chicken Wings (shown below), is a chicken wing with a batter made from chickpea flour, mixed nuts and spices for an original flavour and crunch.

Not only is this product gluten-free, it’s a delicious and healthy alternative for those wanting to enjoy a traditional favourite.

We would like to give a big thank-you to our judges of the 2012 M:I Manitoba competition for volunteering their time:

Dr Jim House, Professor and Head of Dept. of Human Nutritional Science at the U of M
Tabitha Langel, Co-owner of Tall Grass Prairie Bread Company, Winnipeg, MB
Dr Paulyn Appal, Senior Process Development Consultant, Manitoba Food Development Centre
Michael Reimer, Executive Director (Acting), Manitoba Pulse Growers Association

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