ArticleJournal of the science of food and agriculture2025
Pea-based bulgur: a nutrient-rich and high-protein plant-based food product.
Article in Journal of the science of food and agriculture, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
backgroundBulgur 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.
resultsCooked 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.
conclusionThe 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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