Chemical Constituents (Proximate, Minerals, Bioactive Compounds) of Pea [Pisum sativum (L.)] Shells

Background: Peas are preserved by freezing in pea processing industries because of seasonal limitations; there is a vast amount peels as solid waste generated. Now days, the nutritional and techno-functional properties by-products play an important role development functional enriched products food sector. The current study aim to analyze nutrients content shells. result suggests shells can be used for value-addition presence antioxidant shell powder indicates better health effect if consumed. Methods: In this laboratory investigation during 2017-2018 peas were collected from market single lot analyzed chemical constituents. connection, fibrous coat was separated, dried prepared perform analysis. Result: that have high nutritive value, e.g. protein (17.76%), total dietary fiber (21.04%), calcium (803.33 mg/100 g), iron (10.70 potassium (1078.75 magnesium (1029.55 g) bioactive compounds. Fresh higher activity (91%) compared (86%). phenols, vitamin C â-carotene strongly correlated with activity. During storage study, phenols significantly decreased while on 90 days it increased.