Field pea Pisum Sativum L. as a perspective ingredient for vegan foods: a review

Abstract

Dry seeds of peas (Pisum sativum L.) have long been used as a staple food and feed globally, and its nutritional, health and ecological benefits comply with growing demand for novel vegan foods intended for health and sustainability conscious individuals. The aim of this study was to review research findings and latest information on field pea usage as a functional ingredient in vegan foods. Monographic method was used to analyse field pea Pisum sativum L. usage as a diverse and multifunctional ingredient in vegan foods, covering latest available information on chemical composition of field pea and main food ingredients made from field pea, focusing on the varieties from which yellow split pea is produced; their impact on ready product’s nutrition, sensory properties and application in food industry. Major types of novel vegan foods containing field peas available on market were named. Pea protein, starch and fibre have demonstrated functional properties in different food systems, including – emulsification, oil-in-water system stabilisation, texture modification, binding, gelation, foaming, and solubility. It is functionally possible and nutritionally and ecologically desirable to develop novel vegan foods intended as animal product alternatives with acceptable sensory properties.

Potential health benefits of garden pea seeds and pods: A review

“…Furthermore, long term consumption of pea and its by-products are not adequately addressed and the nutritional values of peas and its pods has not been explored by genetic variation much to its full extent as some genetic traits are still unknown. In future, supplementation and incorporation of pea seeds and its pod could fulfil the emerging popularity of vegan, or flexitarian diet (Rasskazova & Kirse-Ozolina, 2020;Robinson et al, 2019). Also, it can enhance the infant food by supplementing with fibre rich prebiotic oligosaccharide properties as well as improve the efficacy and safety of crop biofortification and mineral bioavailability approach.…”

The Effects of Sowing Date and Cultivars on Yield and Quality of Pea (<em>Pisum sativum</em> L.)

“…This legume is cultivated in almost all countries around the world and regarded as an essential part of the human diet. Pea is a particularly significant source of vegetable protein in vegetarian and vegan diets [1]. High protein content is essential for individuals who cannot consume meat and dairy products, helping them meet their protein needs [2].…”

Unveiling Fungi Armor: Fortifying Pisum sativum L. Seeds against Drought with Schizophyllum commune Fries 1815. Polysaccharides

“…Pea (Pisum sativum L.) stands as an emblematic plant species that has long served as a model organism for understanding various aspects of plant biology, and is cultivated globally for its nutritional value and versatility in culinary applications [7]. Consumption of P. sativum L. has been associated with various health benefits beyond basic nutrition, since the plant's components, including starch, protein, fiber, vitamins, minerals, and phytochemicals, offer antioxidant properties, gastrointestinal health benefits, reduced glycemic index due to its intermediate amylose content, and potential bioactivities like angiotensin I-converting enzyme inhibition and antioxidant activity [8].…”