POTENTIAL OF PEA (PISUM SATIVUM L.) PHYTOCHEMICALS IN FOOD SYSTEMS

The aim of the study is to summarize scientific data on the biological value of peas and their processed products as potential raw materials for the development of protein food systems, products with added nutritional value and specialized focus. Objectives: to summarize data on the protein, carbohydrate value, mineral and vitamin composition of peas and their processed products; to analyze the areas of use of peas and their processed products in food systems. The novelty of the study lies in the systematization and generalization of scientific data on the nutrient composition of peas and their processed products for further justification of their use in food production technology. Research methods: systematization, analysis, generalization. It is shown that the protein value of peas is characterized by a significant amount of essential amino acids, such as threonine, cysteine, methionine, lysine, glycine, alanine, leucine and phenylalanine, the absence of gluten protein, pea proteins are well digestible, which has great potential for the future production of plant-based food products. Pea carbohydrates, the total content of which averages 45–49 %, are represented by starch, dietary fiber, and a small amount of sugars. Dietary fiber plays a special role in the development of new food system technologies. Soluble dietary fiber in peas consists of galacturonic acid, arabinose, galactose, glucose, mannose, xylose, and fructose with galacturonic acid as the predominant sugar, indicating a large amount of pectin polysaccharides. Phenolic substances are represented by glycosides of quercetin, luteolin, and apigenin; simple phenolic compounds include quercetin, protocatechuic acid, and resveratrol, which are the most important antioxidant bioactive substances. Peas contain large amounts of selenium, iron, and iodine out of the minor minerals