A review on nutritional composition, health benefits and potential applications of by-products from pea processing

Nasir, Gazia; Zaidi, Sadaf; Tabassum, Nazia; Asfaq,

doi:10.1007/s13399-022-03324-0

Cited by 12 publications

(7 citation statements)

References 77 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The results revealed that the fermentation process and PNP addition contribute to α‐glucosidase inhibition activity in oat milk samples. It is also known that the phenolic compounds contribute to the antidiabetic activity of the extracts (Nasir et al., 2022). Moreover, the literature studies reported the antidiabetic activity of pea and peanut proteins, which had the potential to show this bioactivity in our study (Al‐Bukhaiti et al., 2022; Dugardin et al., 2020).…”

Section: Resultsmentioning

confidence: 99%

Application of plant‐based proteins for fortification of oat yogurt storage stability and bioactivity

Demir,

Aydemir,

Özel

et al. 2023

Journal of Food Science

View full text Add to dashboard Cite

The purpose of this study was to evaluate the addition of plant‐based peanut protein isolate (PNP) and commercial pea protein (CPP) on the quality of oat yogurt (OY). PNP and CPP were partially characterized for techno‐functional properties. PNP had higher solubility (acidic and basic regions) and emulsifying activity than CPP. The water absorption capacity of CPP is significantly (p < 0.05) higher than PNP. Amino acid profiles of PNP and CPP were promising for the nutritional enhancement of OYs. OYs with PNP or CPP (0.5, 1, 2% w/v) were stored for 21 days and compared to the control group with no protein. On the 21st day of storage, (i) PNP‐ or CPP‐added OYs were found to be comparable to the control with respect to post‐acidification and viscosity, (ii) syneresis was more evident in PNP‐added OYs than in CPP‐added ones, (iii) total color change of 1% CPP‐added OY was equal to the control, and (iv) hardnesses of control, 2% PNP, and 2% CPP‐added OYs were 0.29 ± 0.00, 0.39 ± 0.01, and 0.45 ± 0.00 N, respectively. No adverse sensory effects were detected for CPP or PNP addition. Both proteins increased the total phenolic, soluble protein, antioxidant, antihypertensive, and α‐glucosidase inhibition activity of oat milk and OYs, with PNP superior to CPP overall. Compared to oat milk, the fermentation process increased ACE inhibition activity in in vitro digested samples, whereas it reduced digested yogurts’ antioxidant activity. Utilization of PNP in OY can solve the waste problem of peanut producers and the texture problem of the OY producers while formulating a functional product.Practical ApplicationPlant‐based (PB) yogurts have a growing consumer demand. The low‐protein content of PB yogurts results in low acceptance with respect to their undesirable textural and sensorial attributes. This study provided a technical basis for the PB yogurt manufacturers focusing on the addition of commercial pea protein and isolated peanut protein into oat yogurt formulation without any thickeners or flavors. In vitro digestion of protein‐added oat milk and oat yogurts showed the benefits of fermentation on bioactivity to the consumers.

show abstract

Section: Resultsmentioning

confidence: 99%

Application of plant‐based proteins for fortification of oat yogurt storage stability and bioactivity

Demir,

Aydemir,

Özel

et al. 2023

Journal of Food Science

View full text Add to dashboard Cite

show abstract

“…The Pulse industry often produces low grade peas (Pisum sativum) or lentil screenings as by-products. Peas are processed in various ways such as frozen, raw, or canned, and expelled without using the pod (peas exterior component) and make up around 35-40% of the total peas' weight [99]. With 254.2 g/kg CP, 869.0 g/kg DM, 31.4 g/kg ash, 8.5 g/kg ether extract, and 12.8 MJ/kg EM making peas (Pisum sativum) one of the most valuable feed sources either for ruminants or poultry [118].…”

Section: Canadian Prairies Feed Source Potentialmentioning

confidence: 99%

The Utilization of Prairie-Based Blend Pellet Products Combined with Newly Commercial Phytochemicals (Feed Additives) to Mitigate Ruminant Methane Emission and Improve Animal Performance

Hidayat,

Eugenia Rodriguez Espinosa,

Yan

et al. 2024

Veterinary Medicine and Science

View full text Add to dashboard Cite

The objective of this review is to comprehensively upbring the development potency of value-added pellet products from prairie industry by-products or co-products in combination with newly developed hydrolysable tannins (HT) and saponin to mitigate ruminant methane emission and improve the productivity of ruminant animals. The prairie region often produced plentiful amount of co-products and by-products that still have nutritional properties and can be utilized as ruminant feed to keep the sustainability in the agriculture sector. In ruminants, rumen microbial fermentation produces methane (CH4) as one of the outputs that can cause energy loss and act as a potent greenhouse gas (GHG) in the open atmosphere. Recently, the newly developed HT extracted from nutgall (Gallae chinensis) and saponin extracted from tea (Camellia sinensis) products are commercially available at affordable prices and are able to reduce methane emissions. Reducing methane emissions is vital to aid and support carbon reduction goals, but it must be accomplished while preserving and increasing business, maximizing profit, and providing economic return and benefit to pulse, cereal, and oil-crop growers. In conclusion, the prairie unused product combined with the aforementioned phytochemicals can be developed as a new pellet product. However, further research may be needed to determine the most effective additive levels of both saponin and HT products due to their anti-nutritional abilities while maintaining and improving livestock productivity.

show abstract

“…Empty pea shells are one of the vegetable waste rich in nutritional and non-nutritional bioactive compounds that have antioxidant and anti-inflammatory properties supporting the well-being of an individual (Mejri et al, 2019;Zhang et al, 2020;Tassoni et al, 2020). Pea shells are rich in protein and dietary fibre (Wadhwa and Bakshi, 2013;Millar et al, 2019;Hanan et al, 2020) and have the potential to be utilized as both the functional foods of humans and animal feed (Wadhwa et al, 2006;Bakshi et al, 2016;Nasir et al, 2022;Abebe et al, 2022). In the present study, the inclusion of pea shells as vegetable waste into fish feed, as one of the ingredients concerning growth, partial replacements with other feed ingredients, survivability and water quality was studied.…”

Section: Introductionmentioning

confidence: 99%

Impact of Empty Pea Shell in Feed on Growth Performance of Common Carp (Cyprinus Carpio)

GAGANDEEP,

REKHA,

VIPIN

2023

Slovak J. Anim. Sci.

View full text Add to dashboard Cite

The present study was intended to assess the potential of a mature empty pea shell (Pisum sativum) as a feed additive to the common carp (Cyprinus carpio) diet. This study was conducted for 90 days with the inclusion of 15 % pea shells into the feed with one control without pea shells in common carp feed. Pea shell was used as an additive to the feed in three experimental groups (T1, T2, T3) and the control group. In the T1 group, inclusion of pea shell partially replaced the fish meal, in the T2 group − partially replaced the fish meal and de-oiled groundnut cake, in the T3 group − partially replaced the deoiled groundnut cake and fully replaced the de-oiled mustard cake. An increase in the average weight gain was observed in the T3 group (11.17 ± 0.08) with respect to the T1 (10.89 ± 0.11) and T2 (11.05 ± 0.11) groups but lower than that of control (11.84 ± 0.09; at p < 0.05). In the T3 group, the specific growth rate (SGR) was significantly lower (1.04 ± 0.01) than the control (1.08 ± 0.02; at p < 0.05) but not significantly different with T1 (1.01 ± 0.03) and T2 (1.03 ± 0.03) groups. In the T3 group, the feed conversion ratio (FCR) was comparably higher (1.07 ± 0.01) than control (1.01 ± 0.01) but lower than T1 (1.10 ± 0.01) andT2 (1.09 ± 0.01) groups (p < 0.05). The study revealed that the inclusion of pea shells into fish feed can replace plant-based protein sources (mustard cake and groundnut cake).

show abstract

A review on nutritional composition, health benefits and potential applications of by-products from pea processing

Cited by 12 publications

References 77 publications

Application of plant‐based proteins for fortification of oat yogurt storage stability and bioactivity

Application of plant‐based proteins for fortification of oat yogurt storage stability and bioactivity

The Utilization of Prairie-Based Blend Pellet Products Combined with Newly Commercial Phytochemicals (Feed Additives) to Mitigate Ruminant Methane Emission and Improve Animal Performance

Impact of Empty Pea Shell in Feed on Growth Performance of Common Carp (Cyprinus Carpio)

Contact Info

Product

Resources

About