Functional properties and Environmental sustainability of fermented yellow pea flour

Abstract

The growing demand for sustainable and functional plant-based protein sources has positioned yellow pea (Pisum sativum) as a promising candidate in the development of next-generation food products. From a sustainability perspective, yellow pea fermentation represents an environmentally favorable protein source compared to animal derived alternatives. The nitrogen fixing capacity of yellow pea further contributes to sustainable agricultural practices by reducing fertilizer requirement. This study investigates the comparative environmental sustainability and functional properties of yellow pea flour subjected to solid-state fermentation (SSF) and submerged fermentation (SmF), using food-grade microbial strains; Rhizopus oryzae and Lactobacillus plantarum 299v.

Functional properties assessed, included water absorption index, water solubility index, water absorption capacity, oil absorption capacity, emulsion activity, emulsion solubility, and pasting properties. Additionally, physicochemical properties such as moisture content, color characteristics and protein content were analyzed. The properties were quantified before and after fermentation. Both SSF and SmF had effect on the functional properties of yellow pea flour, with SSF generally showing superior improvements in water solubility index and protein content. In regard of oil absorption the 48 hour fermented flours had the highest capacities for both methods. The SmF exhibited higher values for moisture content, water absorption index, water absorption capacity and pasting properties. The results reveal that while some of the treatment procedures may lead to higher qualities, some of them may contribute to lower properties of yellow pea flour.

Environmental impact was assessed using a cradle-to-gate life cycle assessment (LCA) approach, evaluating climate change during the fermentation process. There was a slight difference in environmental impact between solid state fermentation (6.56 kg CO2-Eq/1 kg) and submerged fermentation (6.41 kg CO2-Eq/1 kg). Incubation stage was identified as the hot spot of the fermentation process. SmF demonstrated a lower environmental impact than SSF due to its reduced energy consumption in anaerobic conditions. In addition, SmF offers better process control and scalability advantages. These findings support the use of yellow pea as a sustainable ingredient in functional food formulations and highlight the potential of batch mode SmF as a more environmental friendly processing method.

In conclusion, fermentation markedly enhances the functional and physiochemical profile of yellow pea, supporting its use in a wide range of food applications such as plant-based dairy, meat analogs, and baked goods. Fermentation technique emerges as a more sustainable and efficient technique, aligning with the principles of green processing and circular bioeconomy. These findings underscore the potential of fermented yellow pea as a functional, eco-friendly ingredient for the food industry.

Popular Abstract

As the global population grows and concerns about climate change and resource use increase, there’s a significant movement towards more sustainable and nutritious food sources. One such promising ingredient is the yellow pea. Naturally high in protein and requiring fewer resources to grow, than many animal-based or even other plant-based foods, yellow peas are attracting attention from both researchers and food producers. Fermentation is a natural process where microbes break down food which can make yellow pea even better for both human health and the planet. Two types of fermentation methods were investigated: solid-state fermentation (SSF), which mimics traditional processes like fermenting soybeans; and submerged fermentation (SmF), which is common in large-scale food production.

Life Cycle Assessment (LCA) is a systematic methodology for assessing the environmental impact of a product, process, or service across the life cycle. This encompasses all steps, from raw material extraction, manufacture, and consumption to disposal or recycling, referred to as a "cradle-to-grave" approach. In terms of climate change, LCA assists to produce more sustainable products, enhance energy efficiency, and contribute to global climate goals like carbon neutrality and reducing global warming potential. The research revealed that the SSF has higher environmental impact than the SmF in the fermentation process. The causes for these results are the use of water for the soaking and cooking phases in SSF, as well as the lack of electricity for the fermentation apparatus in the SmF process, which was carried out under anaerobic circumstances.

Both methods improved yellow pea flour in several ways. It boosted functional properties like how well the pea proteins dissolve, hold water and oil. These improvements make fermented yellow peas more useful as ingredients in products like plant-based burgers, dairy alternatives, baked goods, and high-protein snacks. This research shows that fermented yellow peas are not only functional and more versatile as food ingredients, but they can also be processed in a way that is gentle on the environment. With these characteristics, fermented yellow peas may play a key role in the development of more adaptable and sustainable food systems in the future.

• author: Fernando, Warnakulasuriya Chrishan Sumeda
• supervisor: Claudia Lazarte; Nelly Garcia Gonzalez
• organization: Food Technology and Nutrition (M.Sc.)
• course: KLTM02 20251
• year: 2025
• type: H2 - Master's Degree (Two Years)
• subject: Agriculture and Food Sciences
• keywords: Solid-state fermentation, Submerged fermentation, Yellow pea, Food engineering nutrition and food chemistry
• language: English
• id: 9196754
• date added to LUP: 2025-06-13 15:00:13
• date last changed: 2025-06-13 15:00:13