Fine grinding and air classification of field pea

Field pea has approximately equal to 23% protein, 48% starch, 8% sugars, 4% lipids, 7% crude fiber, and 3% ash. Pin milling at 1 x 14,000, 3 x 14,000, 9 x 14,000, and 12 x 14,000 rpm followed by air classification according to particle size resulted in fine fractions (18 micrometer) with high starch content. The yield of the high protein fraction increased with the intensity of grinding before air classification. The starch content of the high starch fraction increased with the intensity of grinding and subsequent air classification. Both whole pea and dehulled pea responded well to fine grinding and air classification, and the dehulled pea gave higher protein content and higher starch content than the corresponding fraction from whole pea. The protein fraction had high lysine content and met all the amino acid requirements of the World Health Organization for children older than two years and adults.