Roller milling performance of dry yellow split peas: mill stream composition and functional characteristics

Authors: PRICE, CHELSEA - Washington State University; KISZONAS, ALECIA - Washington State University; SMITH, BRENNAN - University Of Idaho; Morris, Craig

Submitted to: Cereal Chemistry
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 12/5/2020
Publication Date: 5/10/2021
Publication URL: https://handle.nal.usda.gov/10113/7709368
Citation: Price, C., Kiszonas, A.M., Smith, B., Morris, C.F. 2021. Roller milling performance of dry yellow split peas: mill stream composition and functional characteristics. Cereal Chemistry. 98(3):462-473. https://doi.org/10.1002/cche.10385.
DOI: https://doi.org/10.1002/cche.10385

Interpretive Summary: Yellow split pea flour is a functional ingredient that is high in protein, soluble and insoluble fiber, antioxidants, vitamins, and minerals, and low in lipids. Dry peas can range from 15% to 38% protein, 1% to 2% fat, 4% to 6% fiber, and 3% to 4% ash or minerals. Because of their nutrient composition, pulse consumption has been shown to directly correlate with the following health benefits: reduced cardiovascular disease, obesity, and diabetes. The objective of the present research was to evaluate the roller milling performance of dry yellow split peas on a larger pilot-scale mill, and to conduct a detailed analysis of the composition and functional characteristics of each individual mill stream. This study examined the roller milling performance of dry yellow split peas, and the compositional and functional characteristics of nine ‘flour’ streams. Compositionally, YSPF was shown to be nutritionally dense with high levels of protein, minerals, and fiber. YSPF was determined to exhibit a number of functional properties that could make it a candidate to fortify traditional wheat-based foods.

Technical Abstract: Background and objectives: Yellow split pea flour is a growing trend in the food sector as a functional ingredient. The aim here was to analyze the milling performance and composition of dry yellow split peas on a pilot roller mill and determine whether there were differences in pea cotyledon fractionation. Findings: Dry yellow split peas were efficiently roller milled with complete recovery in nine mill streams; over half of the flour was produced on two. All streams except 4th Midds had a high proportion of particles <125 µm, starch damage levels similar to wheat flour, and similar protein, pasting, and solvent retention capacities. The 4th Midds represented only 1% of the total flour. Conclusion: This study shows that dry yellow split peas can be efficiently milled on a wheat roller mill to a small particle size. In contrast to wheat, split peas are fairly uniform in composition with modest differences among mill streams. Flour recovery was essentially 99%. Significance and novelty: To serve as a food ingredient, dry split peas must first be reduced to small particles. Roller milling, though not a traditional method, was shown to be highly efficient. Unlike wheat, pea flour streams were rather similar in composition and functionality.