Search Results (66)

The adoption of biological control strategies plays a crucial role in ensuring the sustainability of organic agricultural practices. A field experiment was conducted in 2023 and 2024 to evaluate the impact of biological treatments using lactic acid bacteria (LAB) Lactiplantibacillus plantarum and mycoparasitic fungus (MPF) Trichoderma virens applied through seed treatment and foliar application separately and in combination on agronomic characteristics and pea yield in organic cultivation. Seed treatment with LAB and MPF resulted in a notable improvement in shoot length and root dry weight, while an increase in root nodule number was observed exclusively with LAB. The combined application of MPF as a seed treatment and LAB as a foliar application at the flowering stage significantly enhanced pod weight per plant, seed number per pod and per plant, and seed weight compared to treatments with LAB applied as either a foliar or seed treatment separately, as well as the untreated control. However, the yield responses to individual and combined treatments under field conditions demonstrated variability and inconsistency. Protein content ranged from 21.24% to 21.61%, and no significant differences observed between treatments. This is the first field report directly comparing the effectiveness of treatments on organic pea production. The findings offer promising avenues for assessing the long-term impacts of these treatments on the sustainable intensification of pea cultivation. Full article

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. Full article

Pulses are grown worldwide and provide agronomic benefits that contribute to the sustainability of cropping systems. Pulses are high in protein and provide a good source of carbohydrates, dietary fibre, vitamins, minerals, and bioactive constituents. Crops such as lupins, chickpeas, faba beans, field peas, lentils, and mung beans, and the diversity of varieties among them, provide enormous opportunities for processing protein ingredients for use in new and existing food formulations. This review highlights the nutritional properties of pulses, protein quality, functionality, and applications for pulse protein ingredients. Understanding the functionality of pulse proteins, and the unique properties between different pulses in terms of solubility, water- and oil-holding capacity, emulsification, gelation, and foaming properties, will help maximise their use in plant-based meat and dairy alternatives, beverages, bakery products, noodles, pasta, and nutritional supplements. In this review, researchers, food technologists, and food manufacturers are provided with a comprehensive resource on pulses, and the diverse applications for pulse protein ingredients within the context of food manufacturing and the constantly evolving food technology landscape. Full article

Field pea (Pisum sativum L.) is one of the most important grain legumes in European agriculture, having many benefits for agro-ecosystems and also one of the lowest carbon footprints of any crop. However, this crop has many more drawbacks when grown organically as opposed to conventionally. Therefore, our study aims to investigate the performance of newly bred field pea varieties and to test their differences of adaptivity to organic and conventional farming systems. Our study evaluated productivity, as well as the biological and nutritional parameters of the following four new field pea varieties: Lina DS, Egle DS, Ieva DS and Jura DS, all cultivated in the Nemoral climatic zone, where field peas are widely produced. The performance was compared with the long-term standard field pea variety Ingrid. Our study showed that all investigated new varieties had higher productivity compared to the long-term standard Ingrid. The organic cropping system limited the grain yield of field pea, and different varieties tended to respond differently to this type of crop management. Therefore, different varieties should be selected and suggested for organic and conventional cropping systems. Furthermore, with various different responses to the precipitation level, different varieties could be suggested for farming in different regions. The nutritional value (content of proteins and amino acids) also responded significantly to the management system and the selection of field pea variety. Newly bred variety Egle DS demonstrated the highest grain yields, and the highest content of proteins and essential amino acids in the seeds of field pea grown in an organic farming system. Egle DS accumulated 30 percent higher content of arginine compared to the standard variety. Full article

A field experiment aimed to evaluate grain yield and grain quality of winter wheat cultivated in a 35-year cereal monoculture and three soil tillage systems (TSs). Winter wheat grown in the plot after common pea (PS) served as the control. In the monoculture (MON) and on PS plots, winter wheat was sown in the conventional (CT), reduced (RT), and no-tillage (NT) systems. In the CT system, shallow plowing was applied after the previous crop harvest, followed by pre-sow plowing. In the RT system, a cultivator was used, and the pre-sow plowing was replaced with a pre-sowing set. In turn, in the NT system, the soil was treated with glyphosate and cultivated using a pre-sowing cultivation set. Winter wheat produced over 2-fold higher grain yield on the PS plot than in the MON as well as in the CT than in the RT and NT systems. In turn, the plant number after emergence was differentiated only by the cropping system (CS). On the PS plots, the number of plants after emergence was 15.6% higher, and the spike number was 50.5% higher than on the MON plots. Also, more spikes per m² were found on the CT than on the RT and NT plots. Similarly, the grain weight per spike and the 1000 grain weight were higher on the PS plots compared to the MON plots as well as in the CT than in the RT and NT systems. The evaluation of the variance analysis components shows that the grain yield, plant number after emergence, spike number, grain number per spike, and 1000 grain weight were more strongly influenced by CS than by TS. Grain quality, expressed by the contents of total protein, wet gluten, and starch, as well as by Zeleny’s sedimentation index and grain uniformity index, were affected to a greater extent by CS than TS and reached higher values in the grain harvested from the PS plot compared to MON. Full article

The use of oil-in-water (O/W) emulsion has drawn increasing attention in the baking industry. Compared with some of the well-recognized functionalities, such as textural improvers and flavor carriers, its cryoprotective behavior in frozen dough has not been extensively investigated. Herein, this study reported a pea-protein (PP)-stabilized O/W emulsion with good freeze–thaw stability and evaluated its effectiveness as a high-performance dough cryoprotectant. Specifically, the emulsions were stabilized by 2, 3, and 4 wt% of PP (PP-2, -3, and -4, respectively) and incorporated into frozen doughs, whose cryoprotective effects were systematically evaluated in terms of dough storage stability and baking performance after 4 weeks of storage. Results showed that the frozen dough with PP-3 emulsion exhibited the most uniform water distribution and reduced content of freezable water as reflected by the results from differential scanning calorimetry and low-field nuclear magnetic resonance analyses. Moreover, the PP emulsion helped to maintain the integrity of the gluten network, thus enhancing the dough elasticity. Accordingly, the emulsion-added bread samples exhibited significantly improved loaf volume and textural properties (e.g., softness) and less baking loss. Our findings highlighted the potential of PP emulsion as a viable and high-performance dough cryoprotectant. Full article

Pigeon pea (Cajanus cajan (L.) Millsp.), a potential legume as an economic source of protein, is commonly cultivated in tropical and subtropical regions of the world. It possesses medicinal properties and acts as a cash crop, benefiting low-income farmers economically. The identification of pigeon peas exhibiting drought tolerance has become crucial in addressing water scarcity issues in the agriculture sector. In addition, exploring the genetic diversity among genotypes is important for conservation, management of genetic resources, and breeding programs. The aim of this study was to evaluate the morpho-physiological and biochemical responses of selected pigeon pea genotypes under pot-induced water stress conditions through different field capacities as well as the genetic diversity using start codon targeted (SCoT) markers. A significant variation was observed for the physiological traits studied. The accumulation of fresh weight (FW) and dry weight (DW) was significantly reduced in moderate and severe drought stress conditions. The lowest % DW decrease was found in LM (35.39%), KAT (39.43%), and SM (46.98%) than other genotypes at severe drought stress. Analyses of physiological responses including the photosynthetic efficiency (Phi2), the chlorophyll content (SPAD), and the relative water content (RWC) revealed positive and negative correlations with various parameters, reflecting the impact of drought stress on the chlorophyll content. The results revealed that biochemical traits including the total phenolic content, soluble sugars, proline, total protein, total amino acids, and free amino acids were variably and significantly increased under water stress. Antioxidant enzyme activity levels, specifically ascorbate peroxidase (APX) and catalase, varied among the genotypes and in response to severe water stress, offering further insights into adaptive responses. The eight genotypes analysed by use of 20 SCoT markers revealed 206 alleles and an average of 10.3 alleles per locus. Genetic similarity ranged from 0.336 to 0.676, clustering the pigeon pea genotypes into two major groups by the unweighted pair group method of arithmetic averages (UPGMA) cluster analysis. Principal coordinate analysis (PCoA) explained 43.11% of genetic variation and based on analysis of molecular variance, a high genetic variation (80%) within populations was observed, emphasizing the potential for genetic improvement. Among the eight genotypes studied, LM and KAT were drought tolerant and genetically diverse and therefore could be used as parents for developing drought tolerance in pigeon pea. Full article

The objectives of the study were to examine the effect of an antibiotic solution applied in the Streptomyces griseus protease method (SGPM) and the effect of carbohydrases in SGPM on the effective crude protein (CP) degradation (ED) with reference to in sacco ED. For this purpose, the ruminal CP degradation of rapeseed meal, dried distillers’ grains with solubles, wheat grain, corn grain, corn silage, grass silage and partial crop field pea silage was determined in sacco using three rumen-fistulated dairy cows and in vitro using SGPM. The impact of the antibiotic solution on CP degradation by S. griseus protease was investigated by supplementing SGPM with Penicillin–Streptomycin solution to reduce microbial mass proliferation during incubation. The carbohydrase α-amylase or Viscozym^® L (cell wall-degrading enzyme mixture) was added to the SGPM at four different doses simultaneously as a co-incubation to improve feed protein accessibility. For most feedstuffs, ED was lower when the antibiotic solution was used in SGPM (p < 0.05). The use of an antibiotic solution in the SGPM is recommended to standardize the SGPM. The in sacco ED values were significantly underestimated by the SGPM and by the SGPM with co-incubated carbohydrase (p < 0.05). Co-incubation of S. griseus protease and carbohydrase was not successful in reducing the differences to the in sacco CP degradation. Full article

This study assessed the effects of replacing soybean meal (SBM) and corn grain with field peas in the concentrate of grazing dairy cows on milk production, intake, ruminal fermentation, and blood indicators. Twelve multiparous lactating Holstein-Friesian cows were utilized in a replicated 3 × 3 Latin square design, comprising three periods and three treatments: (1) Pea-0 (Control diet): 6 kg dry matter (DM) of fresh pasture, 7.2 kg DM of grass silage, and 7 kg DM of a concentrate containing 0% pea; (2) Pea-30: Control diet with the concentrate composed of 30% pea; (3) Pea-60: Control diet with the concentrate composed of 60% pea. The effect of treatments on productive and metabolic parameters was evaluated using linear-mixed models. Pasture and total DM intake, milk production, and composition were unaffected by treatments. Despite the concentrates being isonitrogenous and isoenergetic, crude protein (CP) intake was slightly higher in Pea-30 and significantly higher in Pea-60 due to higher pasture CP content in the pasture grazed by these groups, leading to higher milk urea content, though within recommended ranges. Blood parameters showed no significant changes, except for plasma β-hydroxybutyrate, which was lowest in the Pea-60 treatment; however, all values were within ranges not indicative of subclinical ketosis. Ruminal fermentation parameters were similar across treatments. These findings support the use of field peas as a viable alternative to replace SBM and corn grain in concentrates, enabling similar milk production and composition in grazing dairy cows. Full article

This study aimed to develop a product that closely replicates the texture and appearance of tripe. The effect of three different proteins (soy protein isolate (SPI), pea protein isolate (PPI), and whey protein isolate (WPI)) at different protein levels and processing conditions (heating (90 °C, 1 h) followed by cooling (4 °C, 12 h) and heating (90 °C, 1h) followed by freezing (−18 °C, 12 h)) of konjac glucomannan (KGM) was analyzed. The optimal formulations for simulating tripe were screened by examining their similarity to real tripe in terms of texture, color, and sensory experience. The screened formulations were also subjected to a preliminary mechanistic investigation. The results show that all three proteins improved the gel’s textural properties to varying degrees. At the same concentration, the hardness and chewiness of the KGM/WPI composite gel were significantly higher than those of the other two KGM/protein composite gels, among which the composite gel obtained by adding 8% WPI and 5% KGM heating-frozen (FWK4) had the greatest hardness and chewiness of 4338.07 g and 2313.76, respectively, and the springiness differences in all of the composite gels were small. In addition, the addition of protein increased the whiteness of the hybrid gels, with WPI having the most significant effect on the whiteness of the composite gels (whiteness increased from 30.25 to 62.80 as the concentration of WPI increased from 0 to 10%). Freezing increased composite gel hardness and chewiness, but reduced gel springiness and whiteness. Cluster analysis showed that the composite gel obtained by heating–cooling 8% WPI and 5% KGM (WK4) was very similar to the real tripe in terms of chewiness and whiteness, and WK4 had the highest sensory scores for color, tissue morphology, tactile sensation, taste, and odor. The acceptability score in terms of tissue morphology reached 4.3. Meanwhile, the characterization results of WK4 indicate the presence of large junction areas in the gel network. Fourier transform infrared spectroscopy (FTIR) analysis, X-ray diffraction, and intermolecular force contributions indicated that the incorporation of WPI promoted integral interactions, and that hydrophobic interactions and disulfide bonding played a key role in the WK4 composite gel system. Moreover, scanning electron microscopy (SEM) also showed that the combination of WPI and konjac glucan resulted in a more compact gel structure. This study is informative for the development of the field of bionic tripe processing. Full article

Little resistance to the pea weevil insect pest (Bruchus pisorum) is available in pea (Pisum sativum) cultivars, highlighting the need to search for sources of resistance in Pisum germplasm and to decipher the genetic basis of resistance. To address this need, we screened the response to pea weevil in a Pisum germplasm collection (324 accession, previously genotyped) under field conditions over four environments. Significant variation for weevil seed infestation (SI) was identified, with resistance being frequent in P. fulvum, followed by P. sativum ssp. elatius, P. abyssinicum, and P. sativum ssp. humile. SI tended to be higher in accessions with lighter seed color. SI was also affected by environmental factors, being favored by high humidity during flowering and hampered by warm winter temperatures and high evapotranspiration during and after flowering. Merging the phenotypic and genotypic data allowed genome-wide association studies (GWAS) yielding 73 markers significantly associated with SI. Through the GWAS models, 23 candidate genes were found associated with weevil resistance, highlighting the interest of five genes located on chromosome 6. These included gene 127136761 encoding squalene epoxidase; gene 127091639 encoding a transcription factor MYB SRM1; gene 127097033 encoding a 60S ribosomal protein L14; gene 127092211, encoding a BolA-like family protein, which, interestingly, was located within QTL BpLD.I, earlier described as conferring resistance to weevil in pea; and gene 127096593 encoding a methyltransferase. These associated genes offer valuable potential for developing pea varieties resistant to Bruchus spp. and efficient utilization of genomic resources through marker-assisted selection (MAS). Full article

A properly designed crop rotation contributes to the equilibrium of the agro-ecosystem and the volume and quality of the yield. The cultivation of spelt in crop rotations enriches its biodiversity and provides grains with many different types of nutritional value. The aim of this current study was to investigate how the distribution of winter spelt in different positions and after different forecrops in four-field crop rotations would affect the technological quality of the grain, the nutrient content of the grain, and the grain yield. A 6-year field experiment, designed in a randomised block, was conducted from 2012 to 2018 in north-eastern Poland (53°35′47″ N, 19°51′20″ E). This study provides the results from a 6-year (2013–2018) field experiment. The spelt was cultivated in four crop rotations: CR1—winter rape + catch crop (blue tansy), spring barley, field pea and winter spelt; CR2,—winter rape, winter spelt + catch crop (blue tansy), field pea and winter spelt; CR3—winter rape + catch crop (blue tansy), field pea, winter spelt and winter spelt; and CR4—winter rape, winter spelt + catch crop (blue tansy), spring barley and winter spelt. This study evaluated grain yield and the following grain parameters: the total protein, wet gluten and starch contents, the Zeleny index, the falling number, the weight of 1000 grains, the N, P, K, Mg, Ca, Cu, Fe, Zn and Mn contents, and the grain yield. The results were assessed at the significance level p < 0.05. It was demonstrated that the cultivation of spelt in all four crop rotations after winter rape and after field pea was characterised by higher protein and wet gluten contents, Zeleny index value and falling number, a greater weight of 1000 grains, higher N, P, Fe and Zn contents, and greater grain yield than those harvested from the crop rotations CR3 and CR4 after spelt and after barley. It was demonstrated that the cultivation of spelt in crop rotations CR3 and CR4, in succession after spelt and after barley, caused deterioration in grain quality (lower protein and gluten contents, a lower Zeleny index value, a lower falling number, and a smaller weight of 1000 grains, and the N, P, Fe and Zn contents). In addition, a smaller grain yield was obtained from these crop rotation fields. Regardless of the type of crop rotation, the cultivation of spelt after winter rape and after pea produced a high yield and a good quality yield of this cereal. Due to the lower yield of grain and its lower quality, it is not recommended that winter spelt is grown after each other or after spring barley. Full article

This study aimed to explore the feasibility of substituting wheat flour with varying levels (10%, 15%, 20%, and 25%) of flour derived from field bean, chickpea, lentil, and pea seeds. The investigation focused on assessing the physical properties of wheat dough and the physicochemical characteristics of bread samples. The addition of legume seed flours significantly influenced the dough’s development time, particularly with chickpea flour causing a notable increase in this parameter. While dough stability was generally shorter for mixtures containing wheat flour and legume seed flour, chickpea flour was an exception, significantly prolonging dough stability time. Furthermore, the inclusion of legume flours resulted in increased protein, ash, fiber, fat, and phenolic contents in the enriched bread, while the carbohydrate content decreased. Additionally, the crumb exhibited increased redness and yellowness and decreased lightness due to the enrichment of the bread. Notably, the antioxidant activity of bread containing legume flour also increased, with the most significant increase observed when pea flour was utilized. Conversely, negative effects on bread volume, crumb density, and texture parameters were noted with the incorporation of legume additives. Taking into consideration the results of both physicochemical analyses and sensory evaluation, it is recommended that the incorporation of the specified legume flours should not exceed 15% in relation to the quantity of wheat flour used. Full article

Grain legumes are fair sources of protein, amino acids and energy, and can be used as a replacement for soybean meal in poultry feed formulations as the soybean meal becomes short in supply and costly. However, a concern associated with the use of grain legumes in poultry feeding is the presence of antinutritional factors. The effective processing and utilisation of these grain legumes in poultry feeding are well documented. The current review focuses on four selected grain legumes (lupins [Lupinus albus and Lupinus angustifolius], field peas [Phaseolus vulgaris], faba beans [Vicia faba] and chickpeas [Cicer arietinum]) and their nutrient content, the presence of antinutritional factors, processing methods and feeding value, including updated data based on recent research findings. Full article

Yellow field peas (Pisum sativum L.) hold significant value for producers, researchers, and ingredient manufacturers due to their wealthy composition of protein, starch, and micronutrients. The protein quality in peas is influenced by both intrinsic factors like amino acid composition and spatial conformations and extrinsic factors including growth and processing conditions. The existing literature substantiates that the structural modulation and optimization of functional, organoleptic, and nutritional attributes of pea proteins can be obtained through a combination of chemical, physical, and enzymatic approaches, resulting in superior protein ingredients. This review underscores recent methodologies in pea protein extraction aimed at enhancing yield and functionality for diverse food systems and also delineates existing research gaps related to mitigating off-flavor issues in pea proteins. A comprehensive examination of conventional dry and wet methods is provided, in conjunction with environmentally friendly approaches like ultrafiltration and enzyme-assisted techniques. Additionally, the innovative application of hydrodynamic cavitation technology in protein extraction is explored, focusing on its prospective role in flavor amelioration. This overview offers a nuanced understanding of the advancements in pea protein extraction methods, catering to the interests of varied stakeholders in the field. Full article