A Review of Green Pea?s Food Potential and Processing for Quality Sustainability

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@article{1707002,
      author = {Victoria Ada Abodenyi, Sunday Louis Ezeoha, Rosnah Shamsudin},
      title = {A Review of Green Pea?s Food Potential and Processing for Quality Sustainability},
      journal = {Iconic Research And Engineering Journals},
      year = {2025},
      volume = {8},
      number = {7},
      pages = {577-586},
      issn = {2456-8880},
      url = {https://www.irejournals.com/formatedpaper/1707002.pdf},
      abstract = {This paper focused on postharvest handling of green pea (Pisum sativum L.). The Green pea is an annual leguminous crop which has a short life span of 3 to 4 days; it is grown and consumed by humans and contains low calories but rich in fiber, micro and macro nutrients. In-depth review of the potentiality of green pea as food, its health benefits, the various pretreatments and processing methods as well as storage methods was done. The short-comings in the existing methods used in the pretreatment and prolongation of the shelf-life of green pea were identified. The knowledge gaps in the reviewed literature were identified as areas for research and development activities that are capable of creating innovative opportunities for jobs in the food industries and in small and medium scale businesses.},
      keywords = {Green Pea, Pretreatment, Processing, Prolongation, Food},
      month = {January},
  }