Nutritional quality traits in pea seed: Current knowledge and opportunities for genetic improvement

Abstract

Pea is a major pulse crop valued for its high protein, carbohydrate, and mineral content, as well as its agronomic role in sustainable cropping systems. In recent years, pea and other pulses are increasingly recognised as key components of the shift towards climate‐neutral, healthier plant‐based diets. The use of pea‐derived ingredients is expected to expand across a wide range of end uses, including meat alternatives and bioplastics. Consequently, research efforts are ongoing to better understand the genetic and biochemical basis of the nutritional and functional traits of pea seed to develop cultivars that meet existing and new market demands. This review synthesises current knowledge on phenotypic diversity, genetic control and breeding potential of key nutritional and sensory attributes of mature pea seeds, with additional scoping data for two traits, sugars and the iron‐storage protein ferritin. We discuss seed protein concentration and composition, starch content, resistant starch, raffinose family oligosaccharides, dietary fibre, mineral density, phytate, as well as colour and flavour components such as anthocyanins and saponins. This review highlights opportunities, challenges, and knowledge gaps in translating recent advances in pea genomics into the development of pea cultivars with enhanced nutritional value and consumer acceptability, contributing to global food and nutrition security.