Peas (Pisum sativum subsp. arvense Asch) and Beans (Vicia faba var. minor) as Source of Quality Plant Proteins

The demand for plant-based proteins has grown significantly due to their sustainability and lower environmental impact compared to animal proteins. Shifting from animal-based to plant-based diets, particularly those incorporating protein-rich legumes like beans and peas, can substantially reduce the climate footprint of food production. Underutilized legumes, which are often critical in resource-poor regions, hold immense potential for enhancing food security, nutrition, and agricultural development. Despite their importance, information about these legumes remains limited and region-specific. The shift towards plant proteins is further driven by the growing popularity of vegetarian and vegan diets, alongside mounting concerns over the environmental impacts of livestock farming. Consequently, plant proteins are increasingly favored over their animal-based counterparts in the food industry. Scientists are now exploring novel plant protein sources and developing superior-quality proteins with enhanced functional and nutritional characteristics using cutting-edge technologies. While traditional plant protein sources like wheat and soy present challenges such as allergenicity, pulses like peas, beans, chickpeas, and lentils are gaining prominence due to their agronomic and nutritional advantages. It is anticipated that ongoing research will address the existing knowledge gaps regarding the nutritional and health benefits of fodder seeds such as field bean and field pea seeds, broadening their application across diverse food industries. In this context, the present review focuses on the potential of field bean and field pea as valuable sources of food and functional ingredients. Despite their benefits, current knowledge about these crops is limited to specific geographic areas where they hold cultural or local significance.