Pea (Pisum sativum L.) is a nutritious pulse crop belonging to the leguminous family, and widely cultivated. In recent time, health and nutritional benefits of the pea and its by-products enriched with biomolecules, which have gained significant attention to the researchers and consumers. Peas are known for its pivotal nutritional value with high-quality proteins, dietary fibres, starch, carbohydrates and micronutrients including vitamins and minerals. It is also enriched with phytochemicals, antioxidants, flavonoids, tannins and other phenolic compounds under nonnutritional category. Dietary fibre extracted from its cotyledon of the cell wall, seed coats and pods proved to accelerate the gastrointestinal activity by developing intestinal microflora. Intermediate amylose maintains blood glucose level by lowering the glycaemic index and reducing starch digestibility of peas. Pea proteins derived peptides have opportunities in nutraceuticals. Furthermore, pea-derived non-α-galactooligosaccharides could mitigate the gas production by colonic bacteria during the fermentation. Anti-acetylcholinesterase (anti-AChE) was also traced in the pea pod with some antioxidant properties. The focus of this review paper is to provide a comprehensive profiling of chemical compositions and bioactives of fresh mature peas (specifically garden or field pea seeds) and by-products of pea processing (pods and peels) that sets a foundation for assessment of their health benefits. K E Y W O R D Sby-products, human health, nutritional composition, pea proteins, phenolics), a nutritious agricultural commodity belongs to the Leguminosae family, has potential to withstand freezing temperature which is widely cultivated across the globe (Kour et al., 2020;Tulbek et al., 2017). In terms of productivity, India stands as the second largest producer of green peas next to China and ranks ten among the vegetable crops. The annual global production of green pea and dry pea seeds are approximately 14.5 million tons and 22 million tons, respectively (FAOSTAT, 2019;Mondor, 2020;Senapati et al., 2019). Pea seeds are well known for its pivotal nutrients that can be differentiated in mainly soluble and insoluble fibres, proteins (tryptophan and lysine), complex carbohydrates, vitamin B, folate, minerals namely, calcium, potassium, iron but low content of saturated fat, cholesterol and sodium (Figure 1). Fresh green pea seeds contain 17-22g carbohydrates, 20-to 50-g starch, 14-to 26-g dietary fibre, 6.2-to 6.5-g protein, 0.4-g fat, 1.0-g ash per 100 g with 9-to 10-mg calcium, 3-to 5-mg sodium, 97-to 99-mg potassium per

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The present study focused on the utilization of green pea peel (GPP) by‐product for its insoluble dietary fiber (IDF) which was estimated by employing different extraction techniques. A comparative evaluation using various extraction methods viz., alkaline extraction, ultrasound‐assisted extraction, and ultrasound‐assisted alkaline extraction method (ODF) was employed vis‐à‐vis its effect on yield, kinetics, thermal stability, morphological, and functional properties of IDF. Ultrasound‐assisted alkali extraction method was optimized to extract IDF and was found to be the best extraction method and standardized using rotatable central composite design with time of 30 min, amplitude of 30%, solid to liquid ratio (1:20), and NaOH concentration 1.2 mol/L. ODF evinced biologically rich and higher water and oil holding capacities with low peak and final transition temperature. The morphology of IDF also varied distinctly with extraction processes. ODF conclusively evidenced that it has immense potential to scale up in fulfilling the commercial demand of IDF. Novelty impact statement The pea peel insoluble dietary fiber (IDF) has enormous potential in food processing industries in developing functional foods which could unleash health benefit properties. The utilization could also minimize the environmental footprint of food wastage and disposal issues. The developed IDF from green pea peel (GPP) has enormous economic feasibility among various commercial food sectors viz., beverage, dairy, meat, and other health‐promoting food industries. Extraction of IDF by a suitable extraction method from GPP by‐product which was discarded largely hitherto has immense potential of generating substantial economic benefits every year and it can be an innovative approach for generating functional food ingredients.

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The enzyme and extrusion modifications of insoluble dietary fibre (IDF) of green pea peel were done to improve the functional and structural properties. The effect of the modified IDF on the yogurt rheology was also examined. The enzyme treatment was done with different concentrations of cellulase and xylanase, while the extrusion modification was done with different cooking temperatures. The typical honeycomb morphology of control IDF got changed after both modifications. Brunauer-Emmett-Teller (BET) surface area ranged from 11.892 to 15.358 m 2 g −1 for enzyme-modified sample. Enzyme-modified IDF (M2) sample showed higher water retention capacity (3.25 g g −1 ), swelling capacity (8.89 mL g −1 ), oil absorption capacity (3.25 g g −1 ), cation exchange capacity (0.86 mmol g −1 ) and glucose adsorption capacity (4.73 mM) as compared to the extrusion-modified samples. The glucose dialysis retardation index (GDRI) was significantly higher for enzyme-modified samples (P < 0.05). The addition of modified IDF to yogurt changed oscillatory rheological and viscoelastic behaviour, which was linear and enhanced supramolecular interaction during gel formation. The results of the present investigation exhibited a method of customising IDF for food fortification.

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