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The Nutritional Value of Peas (Pisum sativum). A Literature Review
... Additionally, wrinkle peas have a higher amylose content (60-75%) compared to smooth peas (20-38%). Moreover, wrinkle peas were found to have higher sucrose content than smooth peas (Savage and Deo, 1989). ...
... In addition to starch, peas also contain a substantial amount of insoluble carbohydrates, including hemicelluloses (7.5%), lignin (1.4%), cellulose (68%), and crude fiber (58%) (Savage and Deo, 1989). These insoluble carbohydrates contribute to the dietary fiber content of peas, providing several health benefits, including improved digestive health and bowel regularity. ...
... and linolenic acid (6.4-13.4g) (Savage and Deo, 1989). ...
Malnutrition has emerged as a serious concern in developing countries, where diets lack essential proteins, carbohydrates, vitamins, and macro and micronutrients. Micronutrient malnutrition, commonly referred to as "hidden hunger," leads to a range of health-related issues, including low birth weight, anemia, learning disabilities, increased morbidity and mortality rates, reduced work efficiency, and soaring healthcare expenses. To combat this problem, various approaches such as dietary supplementation, food fortification, and biofortification have been implemented. This chapter focuses on the potential of field peas (Pisum sativum L.) as a nutritious pulse crop belonging to the leguminous family to address malnutrition. Known as the "poor man's meat," field peas are rich in proteins, vitamins, minerals, and prebiotic carbohydrates. Notably, they are a natural source of iron, zinc, and selenium, making them an effective option to tackle common micronutrient deficiencies worldwide. Additionally, field peas contain various phytochemicals, antioxidants, flavonoids, tannins, and other phenolic compounds, offering non-nutritional health benefits. Furthermore, the dietary fiber extracted from field peas' cotyledons, seed coats, and pods has been found to enhance gastrointestinal activity by promoting the development of intestinal microflora. The intermediate amylose content in field peas aids in maintaining blood glucose levels by reducing the glycemic index and starch digestibility, making them suitable for managing diabetes and related conditions. Moreover, the peptide components derived from pea proteins present opportunities for nutraceutical applications. Given its rich nutritional profile and health-promoting properties, field pea crop stands out as a promising candidate for micronutrient biofortification, offering a potential comprehensive food solution to address global micronutrient malnutrition. Researchers and consumers alike have shown significant interest in the by-products of field peas, enriched with biomolecules, further highlighting their value in combating malnutrition and enhancing overall well-being.
... 3.5-4.5 mg/100g, 129-169 mg/100g, 8.9-13.2 mg/100g, 363-415 mg/100g, 80-114 mg/100g, and 1.3-2.1 mg/100g are the ranges for the minerals iron, magnesium, sodium, potassium, calcium, and zinc, respectively [39]. ...
Biotechnology is one of the emerging fields that can add new and better application in a wide range of sectors like health care, service sector, agriculture, and processing industry to name some. This book will provide an excellent opportunity to focus on recent developments in the frontier areas of Biotechnology and establish new collaborations in these areas. The book will highlight multidisciplinary perspectives to interested biotechnologists, microbiologists, pharmaceutical experts, bioprocess engineers, agronomists, medical professionals, sustainability researchers and academicians. This technical publication will provide a platform for potential knowledge exhibition on recent trends, theories and practices in the field of Biotechnology
... The cross 2×4 with 3.58 % recorded the maximum percentage value, followed by the crosses 3×7 and 2×6 with 3.34% and 3.25% respectively, whereas the cross 1×5 with 2.85% exhibited the minimum percentage values. A previous study by [42] showed that ash content percentage for pea genotypes lies between 24-41 g kg -1 DM, in other studies between 3.368-3.704% [43] and 2.12-3.98% ...
The present investigation was conducted to study the combining ability and heterosis of F1's crosses and their parents for yield and its components in seven pea genotypes Via Line Tester analysis during two growing seasons. Three varieties of pea as lines (Javor, NS minima, Oregon sugar pod) and four varieties as testers (Giant sugar pod, Green sage, Lancet, and Provence) have been crossed to produce 12 F1 crosses, during the first growing season at Qliasan Research Station. Emasculation and crossing were done by hand and sufficient seeds for crosses were produced. During the growing season of 2015-2016, the F1 seeds with their parents were implemented in the field experiment using RCBD with three replicates in Girdjan Research Station, to determine parental combinations through studying the general and specific combining abilities and their variances to improve pea crosses. The results showed that line parent 3 recorded a maximum pod length, and pod yield plant-1 , while tester parent 4 produced the maximum values for seed weight pod-1 , 100 seeds weight, number of pods plant-1 , and seeds yield plant-1. The results indicated that the cross 2×5 produced the maximum values for a number of pods plant-1 , pod yield plant-1 , and seeds yield plant-1. Parent line 3 showed a maximum negative GCA effect value of-8.92, while tester 7 exhibited a maximum positive GCA effect value of 7.447. Hybrid 2 × 7 had the highest positive heterosis values for two traits number of pods plant-1 , and seed yield plant-1. Keywords: (Pisum sativum L.); Line × Tester analysis; general combining ability; specific combining ability; heterosis Citation: Mohammad, M. (2024). Study of combining ability and heterosis for yield and its components in seven pea genotypes (Pisum sativum L.) and progeny by using Line X Tester analysis.
... Pea straw, which is also very nutritious, is used as animal food [1]. Pea seeds have low amounts of fat, fibre, and digestible carbohydrates but high concentrations of protein and micronutrients [7]. ...
A field experiment was carried out to study the effects of Rhizobium and mycorrhizal spores on two varieties of Pisum sativum (Arkel and IPFD 99-13 Vikas). Seeds of the pea varieties Arkel and IPFD 99-13 Vikas were sown in the research field of the Bipin Bihari College in Jhansi, Uttar Pradesh. Rhizobium and mycorrhizal spores were inoculated with the pea seeds both separately and in combination. After germination, measurements of plant height, weight, root nodule and pod numbers, chlorophyll content, leaf area, and total yield were taken. This data was measured after 30, 45, 60, 75, 90, and 120 days after sowing. These studies suggest that mycorrhiza and Rhizobium had a positive influence on the growth and yield of pea plants.
... The TI values for rice bean cultivars revealed significant differences between the cultivars and were in the similar range as in other legumes (47, 75). It is well known that lipoxygenase catalyzes the oxidation of polyunsaturated fatty acids to produce peroxides (86). The lipoxygenase activity in different rice bean genotypes ranged from 846.53 (IC-548762) to 1056.23unit/mg (IC-548767) with an average of 978.99unit/mg (Figure 2). ...
In the recent years there has been paradigm shift in global agriculture for the exploration of different underutilized crops as future potential crops. Rice bean [Vigna umbellata (Thunb.) Ohwi and Ohashi] one of the lesser known pulses among Vigna species has gained attention during last decade as food and nutritional security crop. Rice bean seeds are well-balanced source of beneficial constituents such as protein, carbohydrates, minerals, vitamins, polyunsaturated fatty acids (PUFAs) and anti-oxidants for health benefits and combating malnourishment in human. In the present investigation, seeds of 15 diverse rice bean accessions from north-western Himalayan region were analyzed for nutrients, anti-nutrients and nutraceutical traits. Significant differences were observed among genotypes for different traits. The rice bean genotypes revealed variation for major quality traits including total carbohydrates (50.56–56.87%), crude protein content (22.56–25.97%) and lipid content (1.87 to 3.17%) with the higher proportion of linolenic acid followed by linoleic acid which are nutritionally desirable PUFAs. The genotype IC-548758 revealed higher proportion of desirable quality traits. Among protein fractions, globulins and albumins constituted major seed storage protein fraction in rice bean seeds. The wide range variation was also observed for anti-nutrients like including raffinose family oligosaccharides (RFOs), phenolics, tannins, trypsin inhibitor (TI), phytic acid, lipoxygenase activity and saponin content among genotypes. Insignificant correlation among iron, zinc, magnesium and manganese revealed good selection accuracy for genetic biofortification program in rice bean. In summary, the genotype IC-548757, IC-548760 and IC-548770 revealed lower proportion of anti-nutrients, whereas, the genotype IC-548759 and IC-548757 revealed higher level of free radical scavenging activity indicating nutritional and nutraceutical superiority of these genotypes. Overall, the study revealed nutritional superiority of genotype IC-548770, IC-548758 and IC-548760 with balanced proportions of nutrients and anti-nutrients. Rice bean legume has the potential to support more sustainable and resilient food and nutritional security in future. Our study highlights the potential of different rice bean genotypes as functional ingredients for future food and nutritional security programmes.
... No significant differences were recorded between Avola and local wild in this trait. The lipid content of peas is low and ranges from 0.8 to 6.1% for whole seeds (Savage and Deo., 1989). The principal varieties used for canning, such as Citrina or Manuela, are wrinkled, and (Coxon & Davies, (1982) have shown that wrinkled peas contain between 4.5 and 5.2% as total lipid content while round-seeded varieties contain only 2.8 to 3.1%. ...
The present study was conducted in the Sulaimani region during 2019to estimate some chemical components of five peas varieties (American,Avola, pakland, Jeza and Local wild Sulaimani) according to a completely randomized design CRD, replicated three times. Means comparison was carried out using the least significant difference test (LSD) at 0.01 significant levels. The results of this study summarized as follow: There were highly significant differences among varieties for all chemical components, exception of P%, which was only significant. The Jeza variety produced the highest percentage of fiber, oil, and moisture reached 4.27, 3.13, and 11.71% respectively, while the Pakland variety showed the highest percentage of K and Mg reached 1.22 and 0.15%, respectively. The highest value of most chemical components, including protein, ash, starch, total N, Ca, and P% produced by local wild Sul. variety reached 26.63, 6.83, 42.71, 4.27, 0.31 and 0.15%, respectively . The protein % correlated high significantly and positively with ash, starch and P% (r = 0.927, 0.958 and 0.789, p < 0.01) respectively, while it correlated high significantly and negatively with fiber% (r =- 0.813, p < 0.01), and also there are significant and negative correlation between protein and moisture (r = - 0.745, p < 0.01)
... Egg 11-12.3 (USDA, 2021) 94 (Lagrange, 2004) 1 (van Vliet et al., 2015) 11.36 (F) (USDA, 2021) Chicken 17. 4-22.5 (USDA, 2021) 83 (Lin and Huang, 1986) 0.92 (Boye et al., 2012;Negrã o et al., 2005) , 1996) 1 (Gilani, 2012;Mitchell et al., 1989) 0 44.7-60.7 (Savage and Deo, 1989) 0.67 (van Vliet et al., 2015) 0.112 (PA) (Warkentin et al., 2012) Peanuts 25-25.2 (USDA, 2021 40.5 (Lin and Huang, 1986) 0.52 (Hoffman and Falvo, 2004;US Dairy Export Council, 1999) 0.811 (PA) (Yagoub and Abdalla, 2007) 0.0048 (CA) ( (Tinarwo et al., 2021) 75.2 (Oibiokpa et al., 2018) 0.65 (Stone et al., 2019) 10.40 (F) (Udomsil et al., 2019) Fungi Oyster mushroom 2.9-3.31 ...
... Горох овощной помимо содержания белка ценится за содержание углеводов, клетчатки и пищевых волокон [61][62][63][64][65][66][67][68]. Углеводы и пищевые волокна в семенах в среднем составляют 10-20% и 50-64% от сухой массы, соответственно [25; 69-71]. ...
Vegetable peas are by far the most widely used among the main vegetable legumes. Due to its high nutritional value, it has an important food value and is cultivated almost everywhere. High nutritional qualities of vegetable peas are determined by the content of protein, carbohydrates, dietary fiber, vitamins, as well as macro– and microelements. Pea protein is popular due to its affordable price compared to animal protein. The value of pea protein is determined by its amino acid composition and its high balance, especially valuable amino acids that are not synthesized in animals and humans.The article discusses the nutritional value of vegetable peas (green beans; fresh, frozen and canned vegetable peas; dry seeds); the content of water-soluble protein, amino acid composition, the content of macro- and microelements in the seeds of vegetable peas of FSBSI FSVC selection varieties; the quality of green peas as raw materials for canning, depending on the type of seeds and the structure of starch grains; requirements for the quality of raw vegetable peas for canning; seedlings and microgreens as useful and nutritious products for fresh consumption; medicinal properties of vegetable peas; varieties of vegetable peas for various uses.
Pulses are edible seeds belonging to the Leguminosae family for human consumption and consist of various species such as common beans (Phaseolus vulgaris L.), peas (Pisum sativum), lentils (Lens culinaris), chickpeas (Cicer arietinum L.), and faba beans (Vicia faba). Pulses are sustainable sources of nutritional compounds, especially containing almost twice the protein content compared to cereal grains. In addition to becoming an excellent source of macronutrients and micronutrients, they are abundant in phyto-chemicals, containing bioactive compounds with potential health benefits resulting from various phenolic compounds, as well as antinutritional compounds (e.g. phytic acid, enzyme inhibitors, lectins, saponins), which have received widespread concern by researchers. More essentially, various processing approaches for consumption purposes will result not only in enhanced nutritional and sensory characteristics in pulses but also in affected phytochemicals contents and their bioavailability. In this review, the nutritional and phytochemical compositions of pulses will be first introduced , followed by different common-applied processing methods (thermal and non-thermal), along with their impacts and pulse storage effects on the content of corresponding phytochemicals. Furthermore, through food processing and digestion, the bioaccessibility and bioavailability of pulse phy-tochemicals will be improved, thus releasing more health benefits, and expressing pharmacological functions in the human body.
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