sourcing
- Mostly dry, whole, yellow peas
- New varieties in northern regions
- Increases soil nutrients, lowers disease
- Available as air classified flour, concentrate, hydrolyzed, texturized
- Cleaner than soy (no hexane extraction)
nutrition
- PDCAAS 0.64
- Limiting AA: Met & Cys, high Lys
- Fiber, protein, thiamin, folate, P, K
- High BCAA (for muscle repair)
- Antinutritive factors: lectins, trypsin inhibitors, phytic acid
- Allergenicity: Low, possibly due to limited use
properties
- Emulsification
- Gelling
- Foaming
- Lower solubility/functionality vs. soy
- Beany flavor
applications
- Broad applications, e.g., pasta, bakery goods, extruded snacks
- Meat extender/texturizer
