Influence of genotype and environment on field pea milling

Authors: SONCIN ALFARO, GABRIELY MARIA - Washington State University; McGee, Rebecca; Kiszonas, Alecia

Submitted to: Journal of the Science of Food and Agriculture
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 2/21/2025
Publication Date: N/A
Citation: N/A

Interpretive Summary: The benefits of cultivating field peas are present in the field and on the table. Pulses, such as field peas, have the ability to fix atmospheric nitrogen into the soil, improving soil fertility and reducing the need for fertilizers. A fraction of legume production is used for animal feed, but the amount of pulses destined for livestock in the United States decreased from 219,000 tons in 2017 to 114,000 tons in 2021, opening room for the growth of pulses consumed as human food, which increased from 92,000 tons to 234,000 tons over the same period. For consumers, peas are an inexpensive and nutritious source of protein, starch, fiber, vitamins and minerals, however, field peas need to be processed before consumption. Milling is a way to process pulse seeds and allows for the creation of food products with value-added pulse flour. The use of pulse flour as an ingredient is being driven by the interest of the food industry in developing nutritiously improved products for the consumers. Pulses are milled by removing the seed coat (dehulling), dividing the two cotyledons (splitting), and reducing to flour (milling), with dehulling and splitting usually done simultaneously. The need for efficient processing technologies is an evident challenge for a broader utilization of pulses. To improve the efficiency of pea milling, it is necessary to understand if genotype (G) and environment (E) can impact the dehulling, splitting, and milling of the seeds.

Technical Abstract: The rise in popularity of field peas (Pisum sativum) can be linked to its advantageous health and nutritional properties. Field pea seeds, yellow or green, are often consumed after dehulling, splitting, and grinding into flour. This study investigated the effects of genotype, environment, and their interaction in milling of peas. Similar effects on the chemical and physical characteristics of the pea seeds were studied. Eight varieties of yellow peas, cultivated in four different locations, were tested. Levels of protein, fat, ash, and moisture in the seeds were measured by NIRS. Seed weight, surface area, and color were investigated through image analysis. Seeds were milled with an ultra centrifugal mill and separated between coarse and fine fraction (flour). The measured milling parameters included dehulling and splitting efficiency (DSE), quantification of coarse fraction, and fine flour yield. Cultivar and location affected DSE and coarse fraction, with a greater influence from the environment. Fine flour yield was impacted by pea genotype. The milling traits had significant genotype × location interaction. Positive correlations were observed between seed weight and surface area, DSE and coarse fraction, and DSE and flour yield. Overall, the information on the impact of genotype and environment on field pea milling can assist breeding programs on selecting varieties that are better suitable for specific conditions for achieving efficient milling.