The yield and quality (1000 kernel weight, protein, nitrogen, phosphorus and potassium content) of peas was studied in cultivar 'Madonna'. The peas (Pisum Sativum L.) were part of the five-year crop rotation experiment where red clover (Trifolium pratense L.), winter wheat (Triticum aestivum L.), peas, potato (Solarium tuberosum L.) and barley (Hordeum vulgare L.), were following each other. There were two production variants which followed the crop rotation. In one variant mineral fertilizers and pesticides were used, and the other variant was conversion to organic without any synthetic agrochemicals. In mineral fertilizing variants the background in all variants was N20, P25, and K95 kg haE-1. The previous crop was winter wheat which received in fertilized variants mineral fertilizers with the background of P25 and K95 kg haE-1, the N amount varied from 0 to 150 kg haE-1. The aim of this paper was to study a mineral fertilizing after-effect on the peas which followed the winter wheat. Herbicide MCPA 750 was used. In conversion to organic, the pea grains which followed the crop rotation and mineral fertilizing Nl50 after-effect variants had higher yield, protein and nitrogen content compared to the other variants where mineral fertilizing after-effect was investigated. Phosphorus contents were higher in NO, and conversion to organic variants. Potassium content remained lower in Nl00, and Nl50 mineral fertilizing after-effect variants. The 1000 kernel weight was significantly higher in the variant of conversion to organic compared to the other variants.

Dry seeds of peas (Pisum sativum L.) have long been used as a staple food and feed globally, and its nutritional, health and ecological benefits comply with growing demand for novel vegan foods intended for health and sustainability conscious individuals. The aim of this study was to review research findings and latest information on field pea usage as a functional ingredient in vegan foods. Monographic method was used to analyse field pea Pisum sativum L. usage as a diverse and multifunctional ingredient in vegan foods, covering latest available information on chemical composition of field pea and main food ingredients made from field pea, focusing on the varieties from which yellow split pea is produced; their impact on ready product’s nutrition, sensory properties and application in food industry. Major types of novel vegan foods containing field peas available on market were named. Pea protein, starch and fibre have demonstrated functional properties in different food systems, including – emulsification, oil-in-water system stabilisation, texture modification, binding, gelation, foaming, and solubility. It is functionally possible and nutritionally and ecologically desirable to develop novel vegan foods intended as animal product alternatives with acceptable sensory properties.

Pisum sativum L. (field or garden pea), is widely cultivated in Europe. The purpose of this investigation was to see whether pea varieties differ in their yield and content of protein and nutrients. Another aim was to select the best varieties suitable for breeding or production. A field experiment with different varieties of peas (‘Bruno’, ‘Capella’, ‘Clara’, ‘Mehis’ and ‘Vitra’) was carried out at the Estonian Crop Research Institute in 2014. Yields (t haE-1) were not statistically different. Crude protein content (g kgE-1 in dry matter) was lowest in ‘Clara’; all other varieties had a higher content of protein, within much the same range. The lowest N content was found in ‘Clara’, followed by ‘Capella’ and ‘Vitra‘, ‘Mehis’ (44) and the highest in ‘Bruno’ (45). The lowest P content was found in ‘Clara’, followed by ‘Capella‘ and ‘Vitra’; the highest was found in ‘Bruno’ and ‘Mehis’. The lowest K content was found in ‘Mehis’, then ‘Clara’, followed by ‘Capella’ and ‘Vitra’ and the highest in ‘Bruno’. The lowest Ca content was found in ‘Clara’, followed by ‘Capella’ and ‘Mehis’, ‘Vitra’, and highest in ‘Bruno’. The lowest Mg content was found in ‘Capella’, followed by ‘Clara’ and the highest in the other varieties ‘Bruno’, ‘Mehis’ and ‘Vitra’. Thus, choice of the right variety for pea cultivation is very important, but depends on the local agro-climatic conditions. This investigation has been developed with the help of the project EUROLEGUME, funded from the European Union Seventh Framework Programme for Research, Technological Development and Demonstration under the grant agreement no. 613781.

From legume seeds it is possible to make new products with different physical properties such as size and hardness by using extrusion-cooking. Peas are products that normally need a rather long cooking time, but extrusion-cooking can make them more usable in daily human diet. As protein based food products in markets are less represented than those based on carbohydrates, but for balanced diet protein intake is essential, our aim was to ensure availability of such products, so experiments were carried out in order to establish optimal moisture content for grey pea (Pisum sativum L.) flour extrusion. Three grey pea (Pisum sativum L.) based products were obtained with different water amount added before extrusion, and their size, volume mass and colour was analyzed in order to ascertain what amount of water is best for such products. Results show significant differences for size, volume mass and colour changes, establishing that the best of the products was the one with 9.00±0.01 g∙100gE-1 added water. This product had better characteristics than others, where 11.00±0.01 g∙100 gE-1 and 7.00±0.01 g∙100 gE-1 water was added. The products with 9.00±0.01 g∙100 gE-1 added water were by more than 100 g∙LE-1 lighter than other products, also colour changes compared to non extruded pea flour were fewer than for other samples and their size was the biggest of all obtained products, averagely 11±1mm.