Optimization of Protein Content of Pretreated Green Pea (Pisum sativum L)
DOI:
https://doi.org/10.63746/njtd.v22i1.3067Keywords:
Optimization, storage period, blanching temperature, blanching time, protein content, green peaAbstract
The demand for new sources of food protein has increased the global consumption of protein, especially plant protein. Green pea (Pisum sativum L.) is one of such plant sources that has been underutilized. It is a leguminous crop rich in nutritive contents that are beneficial to human diet and health. Post-harvest losses occur due to inadequate information on preservation and storage techniques. This study determined the effects of pre-treatments on protein content of green pea (Pisum sativum L.) using response surface methodology in Box-Behnken Design. Green peas were blanched in water at 55, 65, and 75 oC for 3, 6, 9, 12, and 15 min. The blanched peas were dried to constant weights using solar and direct sun dryers. The dried samples were stored for 30, 60, and 90 days and their protein contents determined. The independent variables were blanching temperature, blanching time and storage period while the dependent variable was protein content. Generated data were analyzed and optimized using Design-Expert software version 13. For solar cabinet-dried samples, the optimum protein content of 17% was obtained at optimized water temperature, blanching time, and storage period of 73.6 oC, 11.6 min, and 90 days, respectively. And for direct sun-dried samples, the optimum protein content of 21.7% was realized at 73.7 oC, 15 min, and 90 days. The protein content yield for control samples for solar and sun-dried cases were 10.26% and 14%, respectively. Farmers and processors of green peas can apply the findings of this study in processing and storing their product for up to 3 months with assurance of enhanced protein content. The findings have the potential to reduce postharvest losses of green peas. Energy use is also reduced since sun radiation is free and only the blanching water needs to be heated to appropriate temperatures.
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