Investigation of physicochemical quality and textural attributes of muffins incorporated with pea pod powder as a source of dietary fiber and protein

Abstract

Vegetable processing industries generate huge quantity of waste entailing economic and environmental problems (Esparza et al., 2020). These industrial wastes are well-established sources of bioactive compounds such as protein, dietary fiber, minerals, and pigments (Hussain et al., 2020); thus, their valorization for high value compounds is of great significance. Garden pea (Pisum sativum L.) is an important winter vegetable majorly subjected to processing owing to its seasonality. In India, garden pea processing generates around 1 million tons of waste (Sharma et al., 2015). Garden pea waste is rich in protein, fiber, minerals, and pigments (Upasana &

Bridging sustainability and industry through resourceful utilization of pea pods- A focus on diverse industrial applications

“…This highlights the opportunity to use pea peel in a variety of food applications to improve their nutritional content. Similar to this, Pooja et al (2022) added pea peel powder to muffins to enhance their nutritional value. The outcome was a noteworthy 13.78% dietary fiber level and 8.94% protein content.…”