Nutritional features of organic peas (Pisum sativum L.) cultivated in different Italian environments and rheological profile of pea‐enriched crackers

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Abstract
BACKGROUND: Legumes are a key component of the human diet and a primary source of plant‐based protein. They have attracted global attention as potential plant‐based meat alternatives due to their numerous health benefits, and they contribute to a more sustainable and healthy food system. Among pulses, peas (Pisum sativum L.) are considered a good source of proteins, fibers, starch, minerals, and vitamins. This study evaluated the effect of environmental conditions on nutritional profile of peas cultivated in an organic farming system, in different Italian environments (mountainous and hilly), during different cultivation years (2021 and 2022). Pea grain from peas cultivated under the various conditions was used to prepare pea‐based crackers containing 6% pea flour. The appearance, physical properties (rheology and texture), and nutritional profile of the snacks were evaluated, and sensory analysis was conducted.RESULTS: The nutritional and bioactive compounds were strongly related and the environment exerted a substantial impact on most of the nutritional components (proteins and carbohydrates), due to climatic conditions during the vegetative and reproductive stage of the crop. The incorporation of cultivated peas into wheat‐based crackers improved their functional and nutritional quality while maintaining consumer acceptability, as demonstrated by sensory analysis.CONCLUSIONS: The results confirmed that growing conditions significantly influence the nutritional composition of peas, enhancing their quality and that of the resulting crackers. This aligns with the increasing global demand for high‐quality, sustainable food products. © 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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