**7. Conclusion and future prospects**

Based on the literature reviewed in this chapter, we think that analogous research and advancement on pea proteins would be required if any significant boost in pea protein utilization is envisaged. While pea protein isolates have usually been discussed in the research literature as relatively mundane, you will find very few sensory analysis information to help the claim. The main limitation on the sales of pea protein meals components is the trouble in fighting with the well-established, versatile soy protein items which dominate the meals protein market. Soy proteins are already available for a very long time, and research by the main producing businesses has resulted in several tailored items for programs. Pea concentrates and flours are generally referred to as having a terrible taste (beany, bitter). The incorporation of pea concentrates and flours into meals products such as bread, is usually restricted by flavour problems. This truth is insignificant within the

#### *Grain and Seed Proteins Functionality*

foods ingredient industry because proteins in this particular marketplace are sold primarily by functional qualities and price. Although to be used in food aid plans for developing nations, this's of concern and demands that pea protein is together with a protein source that will offer a comprehensive source of sulfur amino acids. In pet feeding, the nutritional value of protein sources is likewise essential. Feeding studies show that pea protein requires supplementation with methionine to get it with the nutritional value of soy protein.
