Protein content of peas (Pisum sativum) and beans (Vicia faba)—Influence of cultivation conditions

Walter, Sinja; Zehring, Jenny; Mink, Kathrin; Quendt, Ulrich; Zocher, Kathleen; Rohn, Sascha

doi:10.1016/j.jfca.2021.104257

Cited by 12 publications

(8 citation statements)

References 37 publications

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“…Higher crude protein and crude fat contents in lupins compared to other pulses have been reported previously [ 17 , 18 ]. The obtained results on crude protein and crude fat content are in agreement with literature data on various pulses or grain legume species [ 14 , 21 , 22 ].…”

Section: Resultssupporting

confidence: 90%

Nutrients, Phytic Acid and Bioactive Compounds in Marketable Pulses

Sinkovič

Pipan

Šibul

et al. 2022

Plants

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Pulses are edible seeds of plants belonging to the legume family, which are of great importance for human and animal nutrition. In this study, several nutrients, antinutrients and bioactive compounds were quantified in the seeds of ten pulses, i.e., common and runner beans, field peas, lupins (white, blue and yellow), faba beans, lentils (brown and red) and chickpeas. Homogenised, air-dried seed samples were analysed for various parameters: protein (18.0–43.1%), fat (0.6–18.5%) and phytic acid content (507–2566 mg/100 g dry weight (DW)), phenolic profile (27 phenolic compounds in total) and multi-mineral composition. The analysed phenolic compounds mainly belong to phenolic acids (hydroxybenzoic acids and hydroxycinnamic acids) and/or flavonoids (flavones, flavonols and flavanols). Total phenolic content (TPC) ranged from 719 μg/g DW in chickpeas to 5012 μg/g DW in common beans. A total of ten elements belonging to macro- (Mg, P, S, K and Ca) and micro-minerals (Cr, Mn, Fe, Zn and Mo) were determined. Using cluster analysis, pulses were divided into three groups according to the parameters studied: 1. common and runner bean; 2. field pea, white and blue lupin, faba bean, red and brown lentil and chickpea; and 3. yellow lupin. The most varying phytochemicals in terms of their content in the analysed pulses were phytic acid, quinic acid, catechin and TPC. A perfect positive significant Pearson correlation (1.00) was observed for six pairs of variables within the group of phenolic compounds.

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Section: Resultssupporting

confidence: 90%

Nutrients, Phytic Acid and Bioactive Compounds in Marketable Pulses

Sinkovič

Pipan

Šibul

et al. 2022

Plants

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“…Pea grain yield and protein concentration varied not only among locations but also over years within a geographical location (Tao et al., 2017; Walter et al., 2022). At the Creston and Moccasin locations, for example, the grain yields were 1391 and 3005 kg ha −1 in 2015, but 6172 and 1579 g ha −1 in 2016.…”

Section: Discussionmentioning

confidence: 99%

“…For example, elevated temperatures during flowering and pod fill were positively correlated with pea protein concentration (Karjalainen & Kortet, 1987), and adequate precipitation during early vegetative growth also promoted grain protein formation (Tao et al, 2017). Conversely, lack of precipitation was correlated with yield reductions and increased grain protein concentrations in other studies (Al-Karaki & Ereifej, 1999;Nikolopoulou et al, 2007;Walter et al, 2022). Mohammed et al (2018) observed that silty loam and sandy loam soils produced peas with higher protein concentrations than loam and clay loam soils, suggesting that adequate soil drainage impacts protein development in peas.…”

Section: Introductionmentioning

confidence: 97%

Cultivar and environmental impacts on protein and mineral concentrations in peas (Pisum sativum L.)

Franck,

Chen,

Franck

et al. 2023

Crop Science

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Pea (Pisum sativum L.) grain contains abundant protein, starch, and minerals. However, there are obstacles to growing peas that achieve consistently high protein and mineral concentrations. Seven pea cultivars were planted at seven locations with contrasting soils and environmental factors to evaluate the genetic and environmental effects on pea yield and quality. Correlations and principal component analyses (PCA) were performed to correlate pea grain yield and protein with mineral concentrations in pea grain and soil. Significant cultivar × location interactions were observed on pea grain yield but not on pea grain protein concentration. Some cultivars demonstrated more sensitivity to the environment than others in terms of grain yield potential and stability. The lack of a cultivar × location interaction for pea grain protein concentration indicates consistent genetic control of this quality parameter. Although there was a negative relationship between pea grain yield and protein concentration at the cultivar level at each environment, this correlation became weaker while pooling the data from all environments (site‐years) due to the confounding effect from environments. Pea grain mineral concentrations were significantly affected by cultivar and location, but location generally affected the mineral levels more than cultivar. Grain mineral nutrients, especially macronutrients, were highly correlated with soil minerals. The three distinct clusters formed in the PCA indicate mega environments that determine pea grain yield and quality, and understanding the mega environments in combination with improved soil fertility management may represent the most effective means of increasing pea grain yield, protein, and targeted mineral levels.

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“…Fresh bean pods are an important food source of protein, energy, and trace elements (Table 5). However, as already described for faba bean seeds, the content of both, macromolecular components and secondary metabolites, can vary quite strongly depending on origin, variety, environmental conditions, time of harvest, and much more [11][12][13][14][15]. For example, Mejri et al [99] found significantly different fat, ash, and carbohydrate contents in bean pods than described by Mateos-Aparicio et al in a previous publication [98] and attributed this to the growing location.…”

Section: Pods-food Usementioning

confidence: 99%

“…However, faba beans also contain various substances such as tannins, lectins, phytates, saponins, oligosaccharides, and protease inhibitors [10] that are regarded as anti-nutrients that may limit the use of faba beans, especially in animal nutrition. The chemical composition strongly depends on the cultivar [11][12][13][14], as well as on ecophysiological factors [12,13] and management conditions [14,15].…”

Section: Introductionmentioning

confidence: 99%

Valorization of faba bean (Vicia faba) by-products

Krenz

Grebenteuch

Zocher

et al. 2023

Biomass Conv. Bioref.

Self Cite

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From harvesting to consumption of the faba bean (Vicia faba), different plant residues such as stems, leaves, pods, and seed husks remain as by-products. The harvest residues constitute about 50% (w/w) of the whole aboveground biomass, while the empty pods and the seed husks account for 11% and 6% (w/w) on average, respectively. Due to the environmental and dietary benefits, the global production of faba beans is most likely to increase in the future. Concomitantly, the amounts of by-products will rise as well. So far, mainly the harvest residues have been widely studied, whereas the pods and husks have received less consideration. Therefore, the aim of this review was to provide an overview of the composition of the faba bean plant residues and to illustrate their potential of being used as feedstock in food, feed, or even non-food applications. This literature survey clearly reveals that all the residual materials of faba beans contain valuable compounds and might be suitable for a multitude of different applications. The residual material should thus not be disposed of but further valorized in order to exploit the full potential of the biomass.

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Protein content of peas (Pisum sativum) and beans (Vicia faba)—Influence of cultivation conditions

Cited by 12 publications

References 37 publications

Nutrients, Phytic Acid and Bioactive Compounds in Marketable Pulses

Nutrients, Phytic Acid and Bioactive Compounds in Marketable Pulses

Cultivar and environmental impacts on protein and mineral concentrations in peas (Pisum sativum L.)

Valorization of faba bean (Vicia faba) by-products

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