2023
DOI: 10.3390/foods12132527
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A Comprehensive Review of Pea (Pisum sativum L.): Chemical Composition, Processing, Health Benefits, and Food Applications

Abstract: Pisum sativum L., commonly referred to as dry, green, or field pea, is one of the most common legumes that is popular and economically important. Due to its richness in a variety of nutritional and bioactive ingredients, the consumption of pea has been suggested to be associated with a wide range of health benefits, and there has been increasing focus on its potential as a functional food. However, there have been limited literature reviews concerning the bioactive compounds, health-promoting effects, and pote… Show more

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Cited by 38 publications
(16 citation statements)
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“…These values are in line with results previously reported. 4 The macronutrient composition of PC (yield of 44.7 ± 1.2%) is the most similar to the one of the original PF. The starch and protein content slightly increased which can be explained by seed coat removal, compound leaching, and/or concentration of the cells during soaking, cooking, and wet sieving to isolate cells that predominantly contained starch and protein.…”
Section: Resultsmentioning
confidence: 65%
See 1 more Smart Citation
“…These values are in line with results previously reported. 4 The macronutrient composition of PC (yield of 44.7 ± 1.2%) is the most similar to the one of the original PF. The starch and protein content slightly increased which can be explained by seed coat removal, compound leaching, and/or concentration of the cells during soaking, cooking, and wet sieving to isolate cells that predominantly contained starch and protein.…”
Section: Resultsmentioning
confidence: 65%
“…3 Besides, peas contain a relatively high amount of protein (20–25% on dry a basis), but are also rich in starch, micronutrients, and bioactives such as phenolic acids. 4 The main pea proteins are the salt-soluble globulins (55–80%) and water-soluble albumins (18–25%). 3 Therefore, the aim of this study was twofold.…”
Section: Introductionmentioning
confidence: 99%
“…However, pea seeds are low in sulfur-containing amino acids methionine and cysteine ( Stone et al., 2015 ). The physicochemical properties of pea protein combined with its availability, affordability, and sustainable production practices make it an attractive ingredient in various food and feed applications ( Shanthakumar et al., 2022 ; Wu et al., 2023 ). The use of pea protein in food products has gained immense popularity in recent years, especially among consumers looking for plant-based protein sources.…”
Section: Introductionmentioning
confidence: 99%
“…Some steps have been taken to test the responses of soybeans, chickpeas, and peas for dry seeds to reduce tillage [8,18,19], but little information can be found on the reaction of green peas on such technology. The growing demand for green peas as a special food for diabetics, people with celiac disease, and vegans, or simply as food with high nutritional values [20], may result in an increase in interest in growing it as a field plant using modern cultivation systems, such as strip-tilling.…”
Section: Introductionmentioning
confidence: 99%