A review on nutritional composition, health benefits and potential applications of by-products from pea processing
Abstract
Pea (Pisum sativum L.), a leguminous crop, is majorly processed into canned, dehydrated, and frozen forms. The outer pod comprehends about 35–40% of the pea's weight. Globally, significant quantities of pea residues are generated; an enormous amount of which is used as feed for animals. Pea pods not only yield an adequate quality of dietary fiber but provide a substantial amount of proteins, sugars, and minerals. The pea pods consist of appreciable amount of polyphenols including phenolic acids such as 5-caffeoylquinic acid and flavanols like catechin and epicatechin. The pharmacological benefits offered by pea pods are antidiabetic, hepatoprotective, renoprotective, reproprotective, antibacterial, and α-amylase inhibition activity. The trend for a healthy lifestyle has led to a concern about a fiber-rich diet. It can be deduced from the review that pea pods have the potential to be used in the bakery and ready-to-eat product industries. The pea pod powder when added to food products is known to provide nutritional enhancement and structural strength. This review summarizes the relevant literature and available data pertaining to the nutritional profile, pharmacological benefits, and its use in functional foods. The potential applications of pea pods in other industries apart from food industries have also been detailed.
- Publication:
-
Biomass Conversion and Biorefinery
- Pub Date:
- May 2024
- DOI:
- 10.1007/s13399-022-03324-0
- Bibcode:
- 2024BioCB..1410829N
- Keywords:
-
- Pea pod powder;
- Functional foods;
- Dietary fiber;
- Polyphenols;
- Pharmacological benefits