Pea pods (PP), which account for 30–40% of fresh green peas weight, are by-products that may emanate from pea processing industry. They are promising sources of compounds beneficial to human health and are considered as a possible functional food ingredient for developing health-promoting products with high added value. In this study, blanching pre-treatment step has been applied to pea pods (PP) to promote enzyme inactivation which can lead to quality loss during storage. The main objective of this experiment was to determine the effect of different blanching times (2, 4, 6, 8 and 10 min) on reducing sugars, phenolic and carotenoids contents, and water holding capacity (WHC) of the treated product. Pea pods (PP), that were subjected to the different blanching times mentioned above, were transformed in powders that were compared to unblanched pea pods (PP). Results showed a significant (P<0.05) decrease in reducing sugars and phenols due to blanching treatment from 18 g 100 g-1 DW (unblanched sample) to 10 g 100 g-1 DW (blanched pea pods for 10min) and from 428 mg 100 g-1 DW (unblanched sample) to 232 mg 100 g-1 DW (blanched pea pods for 10min), respectively. However, the increase of blanching time from 2 to 4 min was efficient in increasing carotenoids content. Similarly, lower values of WHC were found with longer bleaching time (from 6 to 10 min), while unblanched and blanched pea pods (PP) for 2 and 4 min exhibited the same water holding capacity (WHC). Globally, blanching for 2min was found better for preserving the product nutritional value and its functional property.