Pea (Pisum sativum) is an important source of nutritional components and is rich in protein,
starch, and fiber. Pea protein is considered a high-quality protein and a functional ingredient …

The consumer demand for starch continues to grow to meet food consumption needs.
However, starch producers are increasingly looking towards non-food, industrial …

Pisum sativum L., commonly referred to as dry, green, or field pea, is one of the most
common legumes that is popular and economically important. Due to its richness in a variety …

Many concerns are being expressed about the biodegradability, biocompatibility, and long-
term viability of polymer-based substances. This prompted the quest for an alternative …

Background Single-cell protein (SCP) is an evolving biotechnological concept that can
potentially align protein production with the global sustainability commitment. Scope and …

Starch exists naturally as insoluble semi-crystalline granules assembled by amylose and
amylopectin. Acknowledging the pioneers, we have reviewed the major accomplishments in …

Background Conventional legume processing includes use to high temperatures which is
detrimental to environment, degrades the thermolabile phytochemicals and adversely affects …

Protein from plant sources is claimed alternatives to animal sources in the human diet.
Suitable protein sources need high protein digestibility and amino acid bioavailability. In …

Germination is a traditional process and a re-emerging trend in healthy foods, resulting a
progressively increase in scientific research on their nutritional traits and phytochemical …

In this study, ten pea (Pisum sativum L.) varieties were compared in their nutrient
composition, phenolic compounds, antioxidant properties and their diversity were …