Surplus peas to protein powder: Valorisation of wrinkled peas into protein powder and effects on minor components using different fractionation methods

Wrinkled peas are very popular in the frozen and canning industry as they are sweeter than regular peas. They are usually overplanted and the surplus is left on the field to mature and dry. Generally the surplus goes to feed, but it is also an interesting raw material to produce protein-rich powders from. These powders can be used as a supplement in food products for elderly who struggle to have a sufficiently high protein intake. Besides keeping the protein, also healthy minor components in the product would increase the overall health benefits. Therefore, the protein recovery was studied by using two fractionation processes and the role of processing on the minor components was investigated.