Surplus peas to protein powder : The effects on protein and micronutrient content using different fractionation methods for wrinkled peas

Samenvatting

Sweet peas are a popular product from the frozen and canning industry. They are usually overplanted to avoid shortage, and the surplus is left on the field to mature and dry to so-called wrinkled peas. Generally, the surplus goes to feed, but it is also a potential raw material to produce protein-rich powders:
1. As supplement in food products for elderly and recovering patients who struggle to have a sufficient protein intake.
2. To increase intake of healthy micronutrients.

Therefore, the protein recovery was studied by using two fractionation processes. Dry fractionation was selected because of the lower energy consumption and fewer processing steps compared to wet fractionation. Whereas wet fractionation leads to higher protein purity. Furthermore, the role of processing on relevant micronutrients - known to be deficient in
elderly - was investigated.