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

The proximate composition, digestibility, and functional properties of micronized, pre‐germinated, and untreated yellow pea flours were investigated. The three flours had comparable proximate composition. Foaming capacity and solubility at pH 7 were lower in the treated flours compared with the untreated flours. Water holding capacity (WHC) and fat absorption capacity (FAC) were both improved in the micronized flour and only FAC in the pre‐germinated flour. The degree of hydrolysis of the flours pre‐hydrolyzed with bromelain, trypsin, or papain ranged between 8.89 and 19.80%. Pre‐hydrolysis resulted in partial reduction in the molecular weight (MW) of the proteins and extensive reduction after in vitro protein digestion. The hydrolysates had lower trypsin inhibitor and higher total phenol and phytic acid contents than the flours. Practical applications The use of yellow pea and other pulses is hampered by their low protein digestibility due to the presence of anti‐nutritional factors and protein complexation with carbohydrates. Milder processing techniques have become attractive alternative to overcome these attributes. The results from this study suggest that micronization, pre‐germination, and/or pre‐hydrolysis can be conveniently used to modify the nutritional and functional properties and bioactive potential of yellow pea flours. This could markedly influence value, diversify use, and competitiveness of yellow pea.