Utilization of pea pod powder for formulation of instant pea soup powder

Abstract

Pea pods are by-products emanating from pea processing industry that comprise a major bulk of the pea plant. These pods are good source of dietary fiber, proteins, and minerals. The focus of the present study was to utilize pea pod powder (PPP) for developing instant pea soup powder (IPSP). The soup powder was analyzed for rheological properties, rehydration ratio, and sensory analysis. Formulations with PPP at levels of 0%–20% were evaluated for their acceptability and pasting properties. Instant pea soup powder with 12.5% PPP was found to be most acceptable with overall acceptability of 8.5. The developed soup powder was found to have 13.25% dietary fiber, 6.65 mg/100 g carotenoids, and 1.95 mg/100 g chlorophyll with calorific value of 345.1 kcal/100 g. Practical applications The research presents a strategy for waste utilization to improve human health, by means of product development and also helps to mitigate environmental problems. The formulation and processing methods can be used by pea processing industries to produce a value added product by utilizing their by-product—pea pods.