Document Type
Dissertation - Open Access
Award Date
2025
Degree Name
Doctor of Philosophy (PhD)
Department / School
Dairy and Food Science
First Advisor
Clifford Hall
Abstract
Pulses, particularly peas, have long been a crucial source of protein in vegetarian and cost-effective diets worldwide. They have gained popularity in Western diets as more people turn to plant-based proteins as alternatives to animal products. Peas are known for their high protein content; however, their use in food products has been limited due to factors like poor solubility and digestibility. Germination improves the nutritional profile of peas by enhancing protein content and digestibility. The objective of this study was to determine the effects of six days of germination on the nutritional composition and functional properties of different varieties of peas. In this study, germinated pea seeds were milled into flour, and nutritional composition and functional properties were determined. Germination caused variations in nutritional composition across pea varieties and days. Most varieties showed increases in moisture and protein content over time. In-vitro protein digestibility also varied significantly with both day and variety. Insoluble and soluble dietary fiber percentages increased, with soluble fiber changing significantly. Ash content decreased across all varieties, and fat content fluctuated during germination. The B- vitamins changed significantly, with thiamine and niacin generally increasing while folic acid decreased. Riboflavin and pyridoxine content fluctuate across varieties, reflecting varied effects of germination. Germination significantly impacted the functional properties of pea flours. Antioxidant activity increased significantly, with the AGA variety showing the highest ability, reflecting enhanced activity from the release of bioactive compounds. Protein content increased, while amylose and total starch fluctuated. The effect of germination on amylose and total starch varied depending on the variety. Changes in pasting properties were observed, with peak viscosity increasing, while setback and final viscosities generally decreased. Gel strength increased at first but decreased by day 6, reflecting changes in starch during germination. Significant changes were observed in protein structure, including shifts in secondary structures such as increased random coils and β-turns, along with protein aggregation in some varieties. Functional properties such as water absorption, foaming capacity, and emulsification capacity also varied over time. These findings demonstrate the substantial impact of germination on the nutritional and functional qualities of peas.
Publisher
South Dakota State University
Recommended Citation
Abdollahikhamene, Hojjat, "Effect of Six-Day Germination on Chemical Composition, Functional, and Nutritional Properties of Pea Varieties" (2025). Electronic Theses and Dissertations. 1528.
https://openprairie.sdstate.edu/etd2/1528
Rights Statement
