Evaluation Of Proximate Composition Of Green Pea Peel Flour Of Odisha, India

Abstract

The green pea is a seasonal vegetable that is consumed after its peels are removed. The pea pods, also known as the peel, make about 55% of the total volume of green peas when they are first harvested. Most of these are thrown away as trash and typically haven't received much care with the intention of being used. Therefore, the study's aim is to use laboratory analysis using AOAC protocols to determine the proximate composition of green pea peels and compare the findings with those of other foods and green pea peels that have already been examined by other researchers. After cleaning and peeling the green peas, the peels were dried and ground into powder for testing.  The AOAC method was used to analyse the green pea peel flour's proximate composition. As per the study's results, each 100g sample of green pea peels contained 11.1g protein, 58.1g carbohydrate, 0.63g fat, 5g moisture, 5.08g ash, and 362.83 Kcal of energy. Compared to other cereals, millet, and fruit and vegetable peels, it was discovered that green pea peel flour was high in protein, carbohydrates, energy and low in fat.  Thus, it can be concluded that green pea peel flour can be utilized as a source of protein to help address the issue related to protein calorie malnutrition.