Quality of western Canadian peas 2009

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7. Quality of 2009 western Canadian green peas

The mean protein content for 2009 No. 1 Canada and No. 2 Canada green peas in western Canada were similar (22.2% and 22.3%, respectively). As with the green peas, starch contents were higher in 2009 (44.4%-49.0%) than in 2008 (43.3%-46.5%).

Seed weights for 2009 and 2008 green peas were similar, but their ability to absorb water was lower in 2009 (0.52 – 1.05 g H₂O/g seeds) than in 2008 (0.70 – 1.07 g H₂O/g seeds). Cooking times for 2009 peas, No. 1 Canada green (24.8 min) and peas, No. 2 Canada green (28.5 min) were longer than cooking times for 2008 (16.7 min and 15.6 min, respectively). Cooked green peas were on average more firm than those from 2008 for both peas, No. 1 Canada green (23.6 N/g cooked seeds and 22.0 N/g cooked seeds, respectively) and peas, No. 2 Canada green (23.9 N/g cooked seeds and 22.8 N/g cooked seeds, respectively).

Quality data for 2009 western Canadian green peas

Quality parameter	Peas, No. 1 Canada Green		Peas, No. 2 Canada Green
	2009	2008	2009	2008
Protein, % dry basis
Number of samples	18	17	17	15
Mean	22.2	23.3	22.3	22.7
Standard deviation	1.5	1.0	1.5	0.8
Minimum	19.6	21.6	19.0	21.1
Maximum	24.6	24.9	25.1	23.7
Starch, % dry basis
Number of samples	18	17	17	15
Mean	46.8	44.7	46.7	44.8
Standard deviation	1.1	0.6	1.2	0.9
Minimum	44.4	43.4	44.7	43.3
Maximum	48.1	45.6	49.0	46.5
100-seed weight, g/100 seeds
Number of samples	18	17	17	15
Mean	23.5	22.7	22.4	23.1
Standard deviation	2.8	2.9	3.3	3.3
Minimum	19.1	17.7	16.6	16.6
Maximum	28.7	28.3	27.8	28.9
Water absorption, g H2O/g seeds
Number of samples	18	17	17	15
Mean	0.86	0.93	0.89	0.90
Standard deviation	0.13	0.09	0.13	0.11
Minimum	0.52	0.70	0.64	0.74
Maximum	1.03	1.06	1.05	1.07
Cooking time, min
Number of samples	18	17	17	15
Mean	24.8	16.7	28.5	15.6
Standard deviation	10.6	9.9	11.5	8.4
Minimum	9.4	8.6	9.9	8.1
Maximum	40.0	40.0	40.0	35.0
Firmness, N/g cooked seeds
Number of samples	18	17	17	15
Mean	23.6	22.0	23.9	22.8
Standard deviation	3.9	2.3	5.2	2.6
Minimum	18.7	16.2	16.0	19.8
Maximum	32.1	27.2	38.1	30.2

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