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Content archived on 2024-04-16

To increase the use of pisum and other grain legumes by improving the composition and nutritional value of the seed by genetic and by processing techniques


Approximately 300 lines of pea, covering a large part of the known genetic variation of this species, have been grown in Spain. Following chemical analyses 62 lines have been selected for further multiplication. In addition, 50 lines of pea, near-isogenic except for genes known to affect storage product composition of the seed, were multiplied in France to significant quantities. Also 72 lines of faba bean, 50 lines of lupin and 55 lines of chick pea were grown for chemical analysis and further use. The initial analyses performed on the material confirmed the extent of the variation in seed composition. The first results from the animal nutrition experiments have shown that significant differences in metabolisable energy for poultry exist between commercial pea varieties. We are confident, therefore, that larger differences will be observed within the whole range of genetic variation to be used in the programme. An experiment on the effect of grinding and pelleting feeds has shown that both of these treatments increase metabolisable energy for poultry, but no additive effect of the treatments has been found.
A study of the nutritional and quality factors governing pea and other legume crops in the European Community will be carried out according to the following approach:

Inventory with a description and study of the genetic polymorphism of peas and other leguminous plant species governing the principal parameters determining their quality.

Modelling of the interactions between the constituents of the pea and field bean seeds. Direct evaluation in animals of the principal criteria governing the nutritional value of peas and legumes.

Detailed study of the composition of pea and legume seeds. The development of rapid and nondestructive methods to achieve this.

Adaptation of the different extraction techniques for different pea seed components destined for human foodstuffs, and a study of the interactions of these technologies with existing polymorphisms.

A study of the effects of different physical and thermal methods of transformation such as granulation, grinding, extrusion, toasting and flaking on the nutritional value of pea and beans by testing in animals. An analysis of the interaction between different genotypes and the technologies under test.

Analysis of the role of enzymes in the destruction of pea pellitory sugars in human food, as well as the interactions between different pea and legume genotypes according to their different protein and sugar compositions.


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75008 PARIS

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