Nutritional Value Evaluation of New Pea Genotypes (Pisum sativum L.) Based on Their Chemical, Amino Acids and Dietary Fiber Composition

This research concerned the assessment of the utility value of new pea breeding materials intended for registration in the European Union. The research material consisted of sixteen breeding lines and four reference pea varieties. The evaluation was carried out based on the chemical composition of seeds and its variability within the studied genotypes. The contents of protein, starch, lipids, ash and dietary fiber (DF) were determined. The nutritional value of the protein was assessed in vitro using the value of the limiting amino acid index chemical score (CS) and the integrated essential amino acid index (EAAI). The analyzed pea genotypes were characterized by significant diversity in terms of the content of the tested components. The obtained results combined with the PCA analysis were used to select pea genotypes of the highest quality, having the potential as a raw material for the production of food with health-promoting properties. The effect of the conducted research was the identification of three pea genotypes with the greatest potential in terms of protein content and dietary fiber complex.