Valorisation of Pea Pod by‐Product Through Lactic Acid Bacteria Fermentation and Application in Cookie Production

ABSTRACT

Peas are widely used in various food processes, particularly in canned food production. However, large quantities of pea pods are generated as by‐products, despite their considerable nutritional potential. This study contributes to the existing literature by comprehensively assessing pea pods as a value‐added by‐product. Pea pod flour (PPF) was fermented using Lactiplantibacillus plantarum DD_T_B61 and Lacticaseibacillus casei DD_B_B71. Based on its high total phenolic content (11.31 ± 0.36 mg GAE/g) and strong antioxidant activity, PPF fermented by Lacticaseibacillus casei DD_B_B71 (F‐PPF) for 24 h was selected for cookie production. Cookies formulated with unfermented (PPF‐C) and fermented flours (F‐PPF‐C) were evaluated for physicochemical, textural, and bioactive properties. Although TPC values in PPF‐C and F‐PPF‐C were lower than expected, both cookie formulations exhibited significantly higher antioxidant activity than wheat flour cookies. The incorporation of fermented PPF increased tartaric, acetic, and oxalic acid contents, while lactic and citric acids were detected only in F‐PPF‐C. Sensory analysis indicated that PPF‐C was preferred for odor, texture, and overall acceptability, whereas F‐PPF‐C performed better in terms of color and appearance. These differences suggest that sensory acceptance could be further improved through formulation optimisation. Overall, the findings highlight the potential of F‐PPF to enhance the nutritional value of bakery products while contributing to by‐product valorisation.