Quality of western Canadian peas 2009

• Previous page
• Tables of contents
• Next page

6. Quality of 2009 western Canadian yellow peas

The average protein content for 2009 yellow peas in western Canada for both peas, No. 1 Canada yellow and peas, No. 2 Canada yellow were similar (22.2% and 22.3%, respectively), and also similar to that for 2008 yellow peas (22.6% and 23.1% respectively). Starch contents were higher across western Canada in 2009 (42.9-48.6%) than in 2008 (42.9-47.5%).

Both 2009 peas, No. 1 Canada yellow (23.0 g) and peas, No. 2 Canada yellow (22.0 g), were heavier than those in 2008 (22.5 g and 21.7 g, respectively). However, water absorption of 2009 yellow peas (0.90 g H₂O/g seeds for No. 1 Canada and 0.87 g H₂O/g seeds for No. 2 Canada) was lower than that for 2008 (0.92 g H₂O/g seeds for No. 1 Canada and 0.94 g H₂O/g seeds for No. 2 Canada).

The cooking time for peas, No. 1 Canada yellow and peas No. 2 Canada yellow were similar (29.0 min and 29.2 min respectively), and both were higher than 2008 (20.5 min and 18.4 min, respectively). The firmness of the seeds cooked to their cooking time was also higher in 2009 (23.4 N/g cooked seeds and 23.6 N/g cooked seeds, respectively) than in 2008 (22.9 N/g cooked seeds and 21.3 N/g cooked seeds, respectively).

Quality data for 2009 western Canadian yellow peas

Quality parameter	Peas, No. 1 Canada Yellow		Peas, No. 2 Canada Yellow
	2009	2008	2009	2008
Protein, % dry basis
Number of samples	30	29	29	33
Mean	22.2	22.7	22.3	23.0
Standard deviation	0.9	1.1	0.9	1.1
Minimum	20.0	18.7	20.0	21.3
Maximum	23.8	24.6	23.8	25.4
Starch, % dry basis
Number of samples	30	29	29	33
Mean	46.7	45.5	46.4	45.0
Standard deviation	0.9	0.9	1.1	0.9
Minimum	44.6	43.9	42.9	42.9
Maximum	48.3	47.5	48.6	47.0
100-seed weight, g/100 seeds
Number of samples	30	29	29	33
Mean	23.0	22.5	22.0	21.7
Standard deviation	1.6	1.5	1.6	1.9
Minimum	21.1	19.5	19.0	18.3
Maximum	28.8	25.8	25.3	26.7
Water absorption, g H2O/g seeds
Number of samples	30	29	29	33
Mean	0.90	0.92	0.87	0.94
Standard deviation	0.09	0.08	0.14	0.07
Minimum	0.66	0.72	0.51	0.76
Maximum	1.04	1.06	1.03	1.08
Cooking time, min
Number of samples	30	29	29	33
Mean	29.0	20.5	29.2	18.4
Standard deviation	9.4	8.6	8.6	8.0
Minimum	10.2	9.3	9.5	7.8
Maximum	40.0	39.8	40.0	40.0
Firmness, N/g cooked seeds
Number of samples	30	29	29	33
Mean	23.4	22.9	23.6	21.3
Standard deviation	3.1	2.8	3.5	2.8
Minimum	16.7	17.5	17.1	16.5
Maximum	31.5	30.2	30.7	27.5

• Previous page
• Tables of contents
• Next page