Quality of western Canadian pea beans 2009

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6. Quality data for western Canadian pea beans

Pea beans, No. 1 Canada in 2009 had similar protein contents to those in 2008 and slightly lower starch contents (36.6% and 37.6%, respectively). The mean 100-seed weight and water absorption were similar for 2009 (18.2 g and 0.88 g H₂O/g seeds, respectively) and 2008 (17.9 g and 0.92 g H₂O/g seeds, respectively).

The mean cooking time for 2009 pea beans, No. 1 Canada were slightly shorter than for 2008 (14.9 min and 15.9 min, respectively). Firmness of cooked seeds was similar in 2009 and 2008 (25.7 N/g cooked seeds and 26.1 N/g cooked seeds, respectively).

Quality data for 2009 western Canadian pea beans

Quality parameter	Pea beans, No. 1 Canada1		Pea beans, No. 2 Canada
	2009	2008	2009	2008
1 Including Pea beans, Extra No. 1 Canada, Pea beans, No. 1 Canada and Pea beans, No. 1 Canada Select.
2NA=not available due to a small number of samples received.
Protein, % dry basis
Number of samples	13	32	NA2	NA2
Mean	25.7	25.9	NA2	NA2
Standard deviation	1.2	0.7	NA2	NA2
Minimum	22.9	24.7	NA2	NA2
Maximum	27.6	27.4	NA2	NA2
Starch, % dry basis
Number of samples	13	32	NA2	NA2
Mean	36.6	37.6	NA2	NA2
Standard deviation	0.8	1.2	NA2	NA2
Minimum	35.5	35.5	NA2	NA2
Maximum	28.3	40.4	NA2	NA2
100-seed weight, g/100 seeds
Number of samples	13	32	NA2	NA2
Mean	18.2	17.9	NA2	NA2
Standard deviation	1.1	0.8	NA2	NA2
Minimum	16.8	16.7	NA2	NA2
Maximum	20.0	19.8	NA2	NA2
Water absorption, g H2O/g seeds
Number of samples	13	32	NA2	NA2
Mean	0.88	0.92	NA2	NA2
Standard deviation	0.10	0.05	NA2	NA2
Minimum	0.67	0.77	NA2	NA2
Maximum	1.03	0.98	NA2	NA2
Cooking time, min
Number of samples	13	32	NA2	NA2
Mean	14.9	15.9	NA2	NA2
Standard deviation	2.6	1.4	NA2	NA2
Minimum	11.8	12.6	NA2	NA2
Maximum	21.7	18.9	NA2	NA2
Firmness, N/g cooked seeds
Number of samples	13	32	NA2	NA2
Mean	25.7	26.1	NA2	NA2
Standard deviation	2.7	1.7	NA2	NA2
Minimum	22.8	21.8	NA2	NA2
Maximum	33.0	29.4	NA2	NA2

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