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The effect of processing on Pisum sativum
 L. biofortified with sodium selenate

Biofortification of edible grains with selenium (Se) is widely practiced, but there is little information regarding the effects of grain processing on Se concentration in grain. To evaluate the potential of cooked field peas (Pisum sativum L.) to be used in the Se biofortification programs, foliar Na₂SeO₄ applications of 0, 0.015, 0.03, 0.045, 0.06, and 0.075% (w/v) were tested. Shoot growth was not influenced by the Se treatments, whereas root growth, nodulation, and 100‐grain weight were increased. There was a strong linear relationship between the Se treatment dose and total Se concentration in both raw and cooked peas. For each percentage‐point increase in the applied Na₂SeO₄ concentration, the grain Se concentration increased by 177 and 159 μg Se kg⁻¹ DW in raw and cooked peas, respectively. Processing (freezing and cooking) caused a decrease of about 12% in grain Se concentration. Foliar application of 0.06% (w/v) Na₂SeO₄ could be a good option for biofortifying field peas. The consumption of 100 g of cooked, biofortified field peas would provide ≈ 50% of the 200 μg total Se recommended for human daily intake.