composition and nutritional quality of pea pisum sativum
Feb 15, 2011 · Chemical Composition and Antinutritional Factors of Field Peas (Pisum sativum chickpeas and beans):Bioaccesibility and probabilistic assessment of the dietary intake, Journal of Food Composition and Non-Nutritive Compounds in Fabaceae Family Seeds and the Improvement of Their Nutritional Quality by Traditional
Wang N., Hatcher D.W., Warkentin T.D., Toews R. 2010. Effect of cultivar and environment on physicochemical and cooking characteristics of field pea (Pisum sativum). Food Chem., 118:109-115. Woniak A. 2012. Weed infestation of pea (Pisum sativum L.) crop under the conditions of plough and ploughless tillage. Histamnie and Chemical Composition of Canned and Frozen May 30, 2015 · The mean values of mineral and heavy metals and histamine concentrations in canned and frozen green pea studied samples are given in Table 1.The obtained results show that, the highest concentration in canned food samples was for tin:328.5 ±12.28 and lowest 54.730± 3.64(g.g-1 DW± SD).According to variance analyses of data, heavy metal
Their nutritional and antinutritional compositions, functional properties, microstructure, thermal properties, in vitro protein and starch digestibility, and protein composition were studied. Processed field peas including conventional cooked yellow peas (CCYP), microwave cooked yellow peas (MCYP), germinated-conventional cooked yellow peas (GCCYP), and germinated-roasted yellow peas (GRYP) Influence of phosphorus nutrition on seed yield and Influence of phosphorus nutrition on seed yield and quality of pea (Pisum sativum L.) cultivars across different seasons Author:Klimek-Kopyra, Agnieszka, Hakl, Josef, Skladanka, Jiri, Duniewska, Joanna Source:Italian journal of agronomy 2019 v.14 no.4 pp. 1411 ISSN:1125-4718 Subject:
Sep 01, 2019 · Influence of phosphorus nutrition on seed yield and quality of pea (Pisum sativum L.) cultivars across different seasons nutrition on the pea seed yield and quality in water poor conditions. This study was conducted to evaluate the seed yield and seed chemical composition of selected pea cultivars in response to the level of P fertilization Pea seeds FeedipediaPeas (usually Pisum sativum L.) are one of the four most important legume crops next to soybean, groundnut, and beans.It is a particularly important legume grain in temperate areas with numerous food (dry seed, vegetable) and feed (seed, fodder) usages (Muehlbauer et al., 1997).Peas are a fast-growing herbaceous legume with angular or roundish hollow stems covered with a waxy bloom.
Pea (Pisum sativum L.) is one of the first domesticated crops, and was the model crop for the foundational genetic studies by Gregor Mendel, which he first reported in 1865. Pea is grown in most temperate regions of the world with annual production over the past decade of 10-12 million tonnes of field pea and 14-17 million tonnes of vegetable pea. Profile and Functional Properties of Seed Proteins from Peas (Pisum sativum L.) are becoming an important vegetable source of proteins and a potential alternative to soybean in Europe. The increased acceptance of pea proteins is due to pea manifold qualities, good functional properties in food applications, high nutritional
Extractability, extractable protein compositions, technological-functional properties of pea (Pisum sativum) proteins from six genotypes grown in Serbia were investigated. Also, the relationship between these characteristics was presented. Investigated genotypes showed significant differences in storage protein content, composition and extractability. Sensory and nutritional quality of split peas (Pisum The sensory and nutritional quality of split peas stored up to 34 y was determined. Nine samples of split peas representing 5 retail brands packaged in Nr 10 cans and stored at room temperature were obtained from donors. Duplicate cans of a fresh sample of split peas were purchased as controls. Can head space oxygen ranged from 0.255% to 20.1%.
TECHNO-FUNCTIONAL PROPERTIES OF PEA (Pisum sativum) PROTEIN ISOLATES- A REVIEW Miroljub B. Bara 1*, Mirjana B. Pei, Slaana P. Stanojevi1, Aleksandar . Kosti1 and Slavica B. abrilo2 1 University of Belgrade, Faculty of Agriculture, Nemanjina 6, 11080 Beograd-Zemun, Serbia THE EFFECTS OF GERMINATION ON THE SENSORY THE EFFECTS OF GERMINATION ON THE SENSORY QUALITY AND IMMUNOREACTIVE PROPERTIES OF PEA (PISUM SATIVUM L.) AND SOYBEAN (GLYCINE MAX) AGNIESZKA TROSZYN´ SKA1, AGATA SZYMKIEWICZ and AGNIESZKA WOEJSZO Institute of Animal Reproduction and Food Research of Polish Academy of Sciences Division of Food Science Tuwima
Thirty genotypes of field pea were evaluated during rabi (2007-08) to study the nutrient composition. The range of proximate principals of these test genotypes were as follows:ash, 1.70 to 2.70 per cent; fiber, 1.23 to 1.84 per cent; protein, 18.20 to 24.67 per cent; oil, 1.28 to 2.17 per cent; carbohydrates, 57.95 to 63.53 per cent. Analysis of variance revealed that the mean sum of square