Assessing the techno-functional and nutritional properties of Aviron winter peas vs. commercial edible varieties for human consumption

The increasing interest in sustainable agriculture and plant-based foods has prompted research into alternative protein sources. This study investigated the compositional and techno-functional properties of Aviron winter peas (Pisum sativum L.) compared with those of commercial edible varieties, focusing on quantified differences in chemical composition. The chemical composition, antinutritional components (phytic acid, trypsin inhibitors, total phenolic and tannin contents), digestibility (protein and starch digestibility), and techno-functional properties (water solubility, water and oil absorption, foaming and emulsifying capacity, least gelling concentration, oscillatory rheology, and thermal analysis) of pea powder from both varieties were evaluated. The results revealed significant differences in moisture, sugar, and fat contents, with Aviron peas exhibiting higher starch (37.0 g/100 g-30.0 g/100 g) and similar protein levels (19.6 g/100 g-20.8 g/100 g) than the commercial edible variety did. Antinutritional factors such as phytic acid (26.3 mg/g - 15.6 mg/g), phenolics (1.8 mg GAE/g 1.2 mg GAE/g), and tannins (0.4 mg/g -0.3 mg/g) were also more abundant in Aviron peas, potentially affecting protein digestibility (9.3\% lower), starch digestibility (8.9\% lower), and water solubility (52.1 \% lower). However, Aviron peas could be valuable ingredients for human consumption due to their functional properties in food applications. In particular. Aviron pea flour showed higher gelling abilities, as indicated by both rheological and thermal analyses, and greater foaming capacity (14.0\% - 7.33 \%). Further studies can be performed to evaluate technological strategies that may be useful for reducing the antinutritional content.