Pea Pod Waste Valorization: Nutritional, Functional and Industrial Applications

Abstract: The pea pods are a significant agro-industrial waste generated during green pea processing, accounting for 35-55% of pea biomass, and are mostly discarded because of their nutritional value and phytochemical content. This chapter summarises the nutritional profile, bioactive components, health benefits and value-added applications of pea pod waste. Pea pods are rich in dietary fibre, protein, polyunsaturated fatty acids, minerals, polyphenols, flavonoids and the pods have remarkable antioxidant, antimicrobial, antidiabetic, hypolipidemic, prebiotic, and anti-inflammatory properties. These can be added to biscuits, cakes, crackers and by-products such as instant soup powders, where there is an increase in nutritional value with retention of acceptability. In addition to food use, pea pod biomass has been used for biofuels, furfural, biodegradable packaging, bio-plastics and for the synthesis of nano-particles and biosorbents. Valorization of pea pod waste is an environmentally friendly and economically sustainable method to improve the utilisation of agro-industrial wastes and contribute to the circular bioeconomy by producing high-value bioproducts and functional ingredients.

Keywords: Pea pod waste; Waste valorization; Bioactive compounds; Functional foods; Circular bioeconomy.