bottom, and make up the coarse fraction. Dry fractionation is a more sustainable method of processing as it does not require the use of water and energy is not required to dry the protein. As food Nutrition The health benefits derived from pea protein are mainly from the concentration and properties of starch, protein, fibre, vitamins, minerals and phytochemicals in peas. Pea protein is high in fibre, which aids in mediating glycaemic response, and is able to help prevent cardiovascular disease and reduce blood pressure by decreasing the levels of cholesterol and post-brandial triglyceride in humans. Due to its high fibre content, pea protein has a 94% rate of digestibility, which minimises stomach and gastrointestinal digestion issues, such as flatulence, and discomfort from bloating. Its starch content also aids digestibility as it is attributed to the nonavailability to amylases of starch granules enclosed in intact cell wall structures, the presence of anti-nutrients such as amylase inhibitors, phytates and phenolics. Pea proteins also contain high levels of folate. This can help increase dietary folate levels, which is beneficial for people with anaemia and neural tube defects. Muscle mass Pea protein can be used as a protein supplement to increase muscle mass. Increasing protein intake creates a positive acute postprandial muscle protein synthesis response and may create a positive long-term improvement in lean mass. Pea proteins also contain branched-chain amino acids (BCAAs) leucine, isoleucine, and valine, which helps to promote muscle growth. Weight loss The appetite-suppressing effects of peas may be related to high amounts of protein and dietary fibre, which may delay gastric emptying, attenuate glucose absorption and concentration and stimulate the release of appetite-regulating hormones. Environmental impact When compared to the extraction of other proteins such as whey and soy, the production of pea protein utilises fewer resources which can impact the environment, such as the use of water and fertilizers. Pea proteins require less water in their production and extraction process, making pea proteins a more environmentally sustainable food source than its counterparts. One study found that one kilogram of animal protein can only be obtained by feeding six kilograms of plant protein. Another study found that the water footprint per gram of protein for eggs, chicken meat, and milk is 1.5 times larger than for peas. In the case of beef, the water footprint per gram of protein is six times larger than for peas. Criticisms Taste Pea