IMPACT OF STORAGE CONDITIONS AND VARIETAL DIFFERENCES ON THE COMPOSITION, PHYSICAL PROPERTIES, AND FUNCTIONALITIES OF PEAS AND LENTILS

Abstract

Peas (Pisum sativum L.) and lentils (Lens culinaris) are nutritionally rich pulses valued for their high protein, fiber, and starch content. Although their composition and health advantages are widely known, little is known about the effects of long-term storage on their functional qualities and nutritional value. The purpose of this study was to investigate the impact of storage conditions and duration on the proximate composition, physical attributes, and techno-functional traits of lentils and peas. Bin (BIN; -30 to 41°C, 20–98% RH), Non-Environmentally Controlled Warehouse (NECW; -23 to 32°C, 25–84% RH), and Environmentally Controlled Warehouse (ECW; 19–21°C, 50–53% RH) were the three different settings in which yellow peas (Agassiz) and lentils (Richlea) were kept for a maximum of four years. Significant compositional variations were noted over time. Compared to fresh samples, lentils held in BIN conditions had a higher starch content and a lower protein content. After two years of storage at high temperatures and high humidity, both peas and lentils had significant declines in their ability to foam and emulsify. Long-term storage, particularly in BIN and NECW conditions, had flours with higher the water absorption index (WAI) and water solubility index (WSI). Results from RVA pasting indicated that samples held at higher temperatures had reduced final viscosity and gel firmness, indicating a structural breakdown in starch. After four years, color measurements revealed a noticeable darkening of the lentils stored at BIN conditions, which was indicative of enzymatic browning. Temperature, humidity, and storage time had a significant impact on nutrient content and functional characteristics (p < 0.05), as determined by univariate and multivariate analyses (ANOVA and MANOVA). Peas and lentils stored under ECW conditions retained protein content, functionality, and physical properties comparable to the control. Overall, ECW was the most effective condition for preserving the quality of stored pulses, providing valuable insights for improving post-harvest storage practices to ensure the nutritional and functional stability of pea and lentil flours.