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Characterization of pea processing by-product for possible food industry applications

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Abstract

Pea pods are by-products of the pea processing industries which are often disposed improperly but are rich reserves of nutrients. In this work, pea pod powder (PPP) was prepared and analysed for its nutritional, physical, functional and structural characteristics for food applications. Results showed that PPP contained 6.3% moisture, 5.2% ash, 3.5% crude fat, 13.3% crude protein, and 35.3% dietary fiber. Further, PPP exhibited 0.47 g/ml bulk density, 0.50 g/ml aerated bulk density, 0.62 g/ml tapped bulk density and had fair flowability as determined by Hausner’s ratio and Carr’s index. PPP also showed good functional characteristics with 3.24 g/g water absorption index, 7.9% water solubility index, 1.25 g/g oil absorption capacity, and 4.65% swelling power. Based on its excellent qualities, PPP was used to prepare cookies which were analyzed for its structural and spectral characteristics. The X-ray diffraction pattern of PPP and cookies revealed that the crystalline region in the latter remained intact. The FTIR spectra showed the presence of different functional groups in PPP and cookies. The study showed that PPP could be utilized as a beneficial ingredient in dietetic products such as baked goods due to its good water-holding capacity, oil-holding capacity and dietary fiber content.

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Authors and Affiliations

  1. Department of Post Harvest Engineering and Technology, Faculty of Agricultural Sciences, Aligarh Muslim University, Aligarh, U.P., India

    Gazia Nasir & Sadaf Zaidi

  2. Department of Agriculture, Integral Institute of Agricultural Science and Technology (IIAST), Integral University, Lucknow, Uttar Pradesh, India

    Asfaq Siddiqui

  3. School of Health Sciences and Technology, University of Petroleum and Energy Studies, Dehradun, Uttarakhand, India

    Ranjna Sirohi

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  1. Gazia Nasir
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  2. Sadaf Zaidi
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  3. Asfaq Siddiqui
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  4. Ranjna Sirohi
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Contributions

GN: Methodology, data curation, formal analysis, investigation, manuscript writing; SZ: data curation, investigation, Supervision; AS: conceptualization, methodology, writing- review and editing; RS: conceptualization, formal analysis, writing-review and editing.

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Correspondence to Sadaf Zaidi.

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Nasir, G., Zaidi, S., Siddiqui, A. et al. Characterization of pea processing by-product for possible food industry applications. J Food Sci Technol 60, 1782–1792 (2023). https://doi.org/10.1007/s13197-023-05718-y

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  • DOI: https://doi.org/10.1007/s13197-023-05718-y

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