Exploration of Foods and Foodomics

Table 2. Centesimal composition (g/100 g) of yellow pea flour-based beverage (B) in dry (d.b.) and wet (w.b.) base.

Sample	Lipids	Protein	Ash	Carbohydrates*	TDF	Moisture
B (d.b.)	0.59 ± 0.01	55.02 ± 0.03	7.3 ± 0.3	41.6 ± 0.4	3.2 ± 0.1	-
B (w.b.)	0.029 ± 0.001	2.73 ± 0.04	0.36 ± 0.02	2.06 ± 0.07	0.16 ± 0.01	95.05 ± 0.07

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*: Carbohydrates were obtained by difference, and the SD value was calculated taking into account this mathematical operation. TDF: total dietary fiber. Values are expressed as the mean ± standard deviation (SD).

Declarations

Acknowledgements

The authors thank Bioseminis (https://bioseminis.com/) for providing yellow pea seeds and Dr. Fabricio Lareu (technical staff) for their assistance in handling cell cultures.

The authors M.A.C., S.G.F., and V.A.T. are members of the INNOPROT network (Network of Innovation in the processing of plant proteins endemic to Latin America), funded by CYTED (ref. 124RT0164).

Author contributions

MAC: Investigation, Methodology, Formal analysis, Visualization, Writing—original draft, Writing—review & editing. SFGF: Methodology, Formal analysis. AF: Methodology, Formal analysis, Writing—review & editing. VAT: Conceptualization, Methodology, Supervision, Writing—original draft, Writing—review & editing. All authors read and approved the submitted version.

Conflicts of interest

There are no conflicts to declare.

Ethical approval

Not applicable.

Consent to participate

Not applicable.

Consent to publication

Not applicable.

Availability of data and materials

The raw data supporting the conclusions of this manuscript will be made available by the authors, without undue reservation, to any qualified researcher.

Funding

Support for this research came from grants X870 from Universidad Nacional de La Plata (UNLP) and PICT-2020-1367 from Agencia Nacional de Promoción Científica y Tecnológica (ANPCyT). The funders had no role in study design, data collection and analysis, decision to publish, or preparation of the manuscript.

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