The major carbohydrate fraction in peas is starch, which is the major storage carbohydrate in the cotyledons. Peas also contain high levels of dietary fibre, which consists of cellulose, gums, hemicellulose, pectin, mucilage, lignin, and resistant starches. Dry pea has 17-27% dietary fibre depending on their cultivar, environment, and global growing region. In terms of sugars, pea seeds contain 5-6% sucrose and raffinose. Sucrose ranges from 2.2% to 2.6%, whereas oligosaccharides, such as stachyose have a range of 1.3-3.2%, verbascose 1.2-4.0%, and raffinose 0.2-1.0% depending on cultivar and environment. The fat content of pea seeds ranges from 1.2% to 1.8% depending on the cultivar and about 25% of fatty acids are composed of oleic acid (18:1) and 50% of linoleic acid (18:2). Pea seeds are also a rich source of minerals and vitamins, such as folic acid, riboflavin, pyridoxine, and niacin. Uses Dietary supplement The nutritional qualities contained in pea proteins can be used to supplement people with certain deficiencies, or people seeking to enrich their diet with nutrients. Peas are an excellent source of proteins, carbohydrates, dietary fibre, minerals, vitamins, and phytochemicals. Dietary substitute Pea protein can be used as a protein substitute for those who cannot consume other sources as it is not derived from any of the most common allergenic foods (wheat, peanuts, eggs, soy, fish, shellfish, tree nuts, and milk). It may be used in baked goods or other cooking applications to replace common allergens. It is also processed industrially to form food products and alternative proteins such as alternative meat products, and non-dairy products. Manufacturers of alternatives produce a dairy alternative pea milk. Pea protein is also used in meat-alternatives and egg alternatives. Functional ingredient Pea protein is also used as a low-cost functional ingredient in food manufacturing to improve the nutritional value and texture of food products. They can also optimize the viscosity, emulsification, gelation, stability, or fat-binding properties of food. For example, the capacity of pea protein to form stable foams is a property in cakes, souffles, whipped toppings, and fudges. Production The manufacturing process of pea protein concentrates and isolates consists of protein extraction, purification, and drying. The industrial production of pea protein begins with the steps of cleaning and splitting the pea crop and then processing them further. The cleaning process: Cleaning uses equipment such as indent cleaners, which are used to remove impurities. This process ensures that any allergens, such