Individual Presentation: Improving Yellow Pea Flour for Extrusion Through Pre‑Bioprocessing Strategies

Bioprocessing is an ancient technique widely used to enhance the sensory and nutritional properties of raw materials, as seen in traditional foods like tempeh, miso, and sourdough. The growing demand for plant-based proteins as ingredients for meat analogues, legumes such as peas have become key ingredients. However, pea protein flour has undesirable “beany” flavors, poor functional properties (solubility, gelation, emulsification), and low nutritional value due to antinutrients content.This study explores the impact of solid-state bioprocessing (SSB) using Lactiplantibacillus plantarum on PPF to address these limitations. The bioprocessing conditions tested include time (6–24 hours), water content (10–50%) for pre-hydration, and temperature (30–37°C). Optimal conditions were identified at 40% water content (water activity 0.953), 24 hours, and 37°C, resulting in a pH drop from 6.5 to 5.7. The functional properties improved significantly including enhanced oil-holding capacity, gel strength, and texturization. Antinutrients such as phytic acid and tannins decreased by 40–60%, while volatile compound analysis revealed degradation of grassy-flavor compounds, improving sensory acceptability.This research demonstrates a one-step bioprocessing approach to transform PPF into a functional, flavor-neutral ingredient suitable for diverse plant-based food applications. The findings support sustainable innovation by leveraging microbial fermentation to improve ingredient quality without adding chemicals or staying with clean-label regime.