Peas -locally known as Amashaza- present a very valuable opportunity to Rwandan farmers that are interested in value addition through agro-processing. Nutrition Scientists in the US have come up with a new innovation that strategically turns peas into alternative milk.
Pea milk is also called pea-protein drink. It is largely processed from yellow peas and not the green peas. Yellow peas are to be dried and milled into flour, which is then separated into its various components and blended with water, sunflower oil and salt, after which vitamins are added. The liquid obtained is a starchy, creamy off-white colour and suitable for those who have soy and nut allergies, as well as gluten intolerances.
Pea milk is as high in protein as cow’s milk (around 8 grams per cup) and higher in calcium. It is alleged that the US brands will be fortifying their pea milks with vitamin B12 to assist vegans and vegetarians in obtaining sufficient amounts.