The roasting enables greater access to protein and starch, thus increasing nutritive value.
The color of the flour is brownish yellow due to the caramelization achieved during roasting, while the texture ranges from fine to gritty.
Peasemeal has had a long history in Great Britain and is still used in Scotland for dishes such as brose and bannocks.
[5] Brose is similar to farina in its consumption by the addition of boiling water or stock to the peasemeal then eaten immediately with butter, pepper, salt, sugar or raisins.
[6][7] Currently, the use of yellow pea flour is again gaining momentum due to the nutritional benefits and sustainability associated to this food crop.