Pea-based bulgur: a nutrient-rich and high-protein plant-based food product

IF 3.5 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY Journal of the Science of Food and Agriculture Pub Date : 2025-03-01 DOI:10.1002/jsfa.14205

Buket Cetiner

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Abstract

BACKGROUND

Bulgur is a traditional food product and is widely consumed in Turkey and Middle Eastern countries. The main aim of this study was to investigate the potential of peas as a high-protein plant-based raw material in bulgur production.

RESULTS

Cooked pea-based bulgur produced from Deren and Irmak can provide 32.8% and 28.4% of its caloric content from protein. Therefore, ‘high in protein’ labeling can be used for both pea-based bulgur samples. Bioavailabilities of Zn, Mg, P, Ca, Fe and Cu in the pea-based bulgur (Deren) were determined as 44%, 29%, 17%, 10%, 16% and 31%, respectively. One serving portion of cooked pea-based bulgur (Deren) could meet up to 28%, 26%, 15%, 9%, 44%, 15% and 51% of the daily mineral requirement for females of zinc, magnesium, phosphorus, calcium, manganese, iron and copper, respectively.

CONCLUSION

The outcomes of this research are anticipated to provide an impetus for understanding the impact of pea utilization in bulgur production, providing insights that could inform the development of nutritious and sustainable plant-based products to meet the demands of health-conscious consumers. © 2025 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

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以豌豆为原料的粗粮：一种营养丰富的高蛋白植物性食品。

背景：Bulgur是一种传统食品，在土耳其和中东国家广泛消费。本研究的主要目的是研究豌豆作为一种高蛋白植物性原料在碾碎生产中的潜力。结果：来自Deren和Irmak的熟豆粉提供的蛋白质热量分别为32.8%和28.4%。因此，“高蛋白”标签可用于两种以豌豆为基础的碾碎样品。测定了豆粕中Zn、Mg、P、Ca、Fe和Cu的生物利用度分别为44%、29%、17%、10%、16%和31%。一份煮熟的豌豆干（Deren）可以分别满足女性每日所需矿物质锌、镁、磷、钙、锰、铁和铜的28%、26%、15%、9%、44%、15%和51%。结论：本研究的结果有望为理解豌豆利用对碎豆干生产的影响提供动力，为开发营养和可持续的植物性产品提供信息，以满足注重健康的消费者的需求。©2025作者。约翰威利父子有限公司代表化学工业协会出版的《食品与农业科学杂志》。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of the Science of Food and Agriculture 工程技术-农业综合

CiteScore

8.10

自引率

4.90%

发文量

634

审稿时长

3.1 months

期刊介绍： The Journal of the Science of Food and Agriculture publishes peer-reviewed original research, reviews, mini-reviews, perspectives and spotlights in these areas, with particular emphasis on interdisciplinary studies at the agriculture/ food interface. Published for SCI by John Wiley & Sons Ltd. SCI (Society of Chemical Industry) is a unique international forum where science meets business on independent, impartial ground. Anyone can join and current Members include consumers, business people, environmentalists, industrialists, farmers, and researchers. The Society offers a chance to share information between sectors as diverse as food and agriculture, pharmaceuticals, biotechnology, materials, chemicals, environmental science and safety. As well as organising educational events, SCI awards a number of prestigious honours and scholarships each year, publishes peer-reviewed journals, and provides Members with news from their sectors in the respected magazine, Chemistry & Industry . Originally established in London in 1881 and in New York in 1894, SCI is a registered charity with Members in over 70 countries.