Nutritional Evaluation of Pea (Pisum sativum L.) Protein Diets after Mild Hydrothermal Treatment and with and without Added Phytase

Abstract

The effect of mild hydrothermal treatment and the addition of phytase under optimal conditions (pH 5.5, 37 degrees C) on the nutritive utilization of the protein of pea (Pisum sativum L.) flour was studied in growing rats by examining the chemical and biological balance. Mild hydrothermal treatment produced reductions of 83, 78, and 72%, respectively, in the levels of alpha-galactosides, phytic acid, and trypsin inhibitors and also produced a significant increase in the digestive utilization of protein. The additional fall in the levels of phytic acid caused by the addition of phytase did not lead to a subsequent improvement in the digestive utilization of protein. The mild hydrothermal treatment of pea flour produced a significant increase in the metabolic utilization of protein and carbohydrates, which was reflected in the protein efficiency ratio and food transformation growth indices. These effects were not observed in the phytase-supplemented pea diet.

Impact of biosynthesized silver nanoparticles on protein and carbohydrate contents in seeds of Pisum sativum L.

“…The number of seeds ranges from 5 to 9 per pod (Zohary and Hopf 2000). Peas are a good source of nutrition, as the seed is rich in protein (27.8%), vitamins, carbohydrates (42.65%), minerals, dietary fibers, and antioxidant compounds (Urbano et al 2003). In Pakistan, pea is a crop grown on plains in winter and on highlands in summer.…”

Estimation of Genetic Variability in Pea (Pisum Sativum L.)

“…Its area was 15.8 thousand hectares with production of 105.0 thousand tones during 2012.Its family is Leguminaceae and native to central or Southeast Asia (Warren et al, 1956). Pea has great nutrient value and contains vitamin A, B and C, along with minerals, dietary fiber and antioxidant compounds (Urbano et al, 2003). A great diversity is present for pea breeder that may be used to evolve high yielding varieties.…”

Diversity of Pea-Associated F. proliferatum and F. verticillioides Populations Revealed by FUM1 Sequence Analysis and Fumonisin Biosynthesis

“…Pea ( Pisum sativum L.) is one of the major legume crops, which are bred mainly for their high content of proteins present in pea seeds [1] and their valuable amino acid composition. Fungal diseases are frequently occurring factors limiting yield and quality of seed used for food and feed.…”