Development and Characterizing of Soy‐Sauce Like Seasoning from Yellow Pea (<i>Pisum sativum</i>)

Due to the chemical profile of yellow peas, comparable to soybeans, the yellow pea is a suitable candidate for more sustainable alternative plant‐based food products, particularly for soy sauce, a widely used condiment for seasoning. This study focuses on developing an alternative soy sauce using yellow peas, taking advantage of their high protein composition and allergen‐friendly profile. To produce a yellow pea‐based sauce, the yellow peas are processed through two fermentation steps similar to traditionally produced soy sauce. The first fermentation is the solid phase fermentation in which the mold breaks down macromolecules into substrates for bacterial and yeast activity. The second stage is the stage where flavor and aroma are developed over a certain period in solution with high salt content. In this study, two types of local yellow peas were utilized, and the fermentation process spanned three months, with sampling intervals ranging from 7 to 14 days, starting from day 5 through day 90. The key parameters, including pH, total acidity, amino acid nitrogen content, salt concentration, volatile substances, and free amino acid profiles are measured using gas chromatography (GS) and high‐performance liquid chromatography (HPLC). The identification of volatile contribution provides an insight into the flavor profile. Furthermore, a statistical experimental design is to be implemented to evaluate the effects of brine salt concentration (8‐20%) and fermentation temperature (25°C‐35°C) on product quality with results expected to provide insights into optimal fermentation conditions. Preliminary results showed varied pH and free amino nitrogen content influenced by temperature, salt concentration and fermentation duration. Thus, this study provides a foundation for creating sustainable, allergen‐friendly soy sauce alternatives and insights into the fermentation process of yellow pea‐based substrates.