Advances in Research

The growing interest in field peas is largely due to their nutritional value and health-promoting properties. Typically, peas are processed by dehulling, splitting, and grinding into dal or powder form prior to consumption. The present study aims to evaluate the biochemical attributes of different field pea cultivars before and after milling, providing insights into potential utilization of filed pea milling byproduct to develop nutritious edible value-added products. Biochemical characteristics of the whole grain, dehusked dal and milling byproduct and its fractions were analysed. Three genotypes IPFD-99-13, IPF-5-19, and IPFD-1-10 were examined for their biochemical diversity. The highest protein content (24.71%) was recorded in the powder fraction (<0.25 mm) extracted from milling byproduct of IPF-5-19, while powder fraction of IPFD-99-13 and IPFD-1-10 contained 19.43% and 24.05%, respectively. Conversely, the highest total phenolic content and antioxidant activity was observed to be 175.36 mgGAE/100mg and 4.23 mmole TE/100 g for powder fraction of milling byproduct of IPFD-99-13. Total phenolic content and antioxidant activity was also observed to maximum in powder fraction of (<0.25 mm) IPF-5-19 and IPFD-1-10.