Composition, digestibility, and functional properties of yellow pea as affected by processing

Abstract

The proximate composition, digestibility, and functional properties of micronized, pre-germinated,and untreated yellow pea flours were investigated. The three flours had comparable proximatecomposition. Foaming capacity and solubility at pH 7 were lower in the treated flours comparedwith the untreated flours. Water holding capacity (WHC) and fat absorption capacity (FAC) wereboth improved in the micronized flour and only FAC in the pre-germinated flour. The degree ofhydrolysis of the flours pre-hydrolyzed with bromelain, trypsin, or papain ranged between 8.89and 19.80%. Pre-hydrolysis resulted in partial reduction in the molecular weight (MW) of the pro-teins and extensive reduction after in vitro protein digestion. The hydrolysates had lower trypsininhibitor and higher total phenol and phytic acid contents than the flours.