Nutritional Composition and Functional Properties of Pea Crops

Pea crops (Pisum sativum L.) represent a globally significant source of plant-derived nutrition and functional ingredients. Their seeds are rich in macronutrients, notably proteins with balanced essential amino acids, slowly digestible starches and a high proportion of dietary fibre, including non-starch polysaccharides. Peas also furnish essential minerals such as iron, zinc and magnesium, alongside vitamins and an array of bioactive phytochemicals, including flavonoids and phenolic acids. While antinutrients such as phytate, lectins and protease inhibitors can reduce mineral bioavailability, modern breeding and processing methods mitigate these effects. Functional attributes of pea constituents encompass gelation, emulsification and foaming properties, which are modulated by protein structure and starch granule characteristics. Modification techniques—physical, chemical or enzymatic—further enhance these properties, enabling diverse applications in meat analogues, beverages, encapsulation matrices and biodegradable materials. The convergence of agronomic improvement, biofortification strategies and tailored processing underpins the sustainable exploitation of peas as a versatile ingredient in health-oriented and environmentally friendly food systems.

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Nutritional Composition and Functional Properties of Pea Crops publication trend

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Technical terms

Dietary fibre: Non-digestible carbohydrates that contribute to intestinal health and regulate nutrient absorption.

Non-starch polysaccharides: Complex carbohydrates other than starch that enhance texture and confer health benefits as soluble or insoluble fibre.

Phytate: An antinutrient that chelates essential minerals, diminishing their bioavailability.

Pasting viscosity: The thickening behaviour of starch suspensions upon heating, reflecting gel formation and texture properties.

Emulsification capacity: The ability of proteins or other agents to stabilise oil-in-water mixtures by reducing interfacial tension.

Biofortification: The enhancement of crop nutrient density through breeding or biotechnological approaches to address micronutrient deficiencies.

References

1. A Comprehensive Review of Pea (Pisum sativum L.): Chemical Composition, Processing, Health Benefits, and Food Applications. Foods (2023).
2. Characterization of pea seed nutritional value within a diverse population of Pisum sativum. PLOS ONE (2021).
3. Assessing Elemental Diversity in Edible-Podded Peas: A Comparative Study of Pisum sativum L. var. macrocarpon and var. saccharatum through Principal Component Analysis, Correlation, and Cluster Analysis. Horticulturae (2024).