Quality of western Canadian peas 2013

Western Canadian yellow peas

Mean protein content for No. 1 Canada Yellow peas was 21.7%, which was lower than the mean for 2012 (22.7%). Mean protein content for No. 2 Canada Yellow peas was 22.3%, which was lower than the mean for 2012 (23.0%).

Mean starch content for No. 1 Canada Yellow peas was 47.7%, similar to the mean for No. 2 Canada Yellow peas (47.6%). The mean starch content for both grades was slightly higher than the means for 2012. Mean ash content in both grades was similar to the 2012.

Mean water hydration capacity for No. 1 Canada Yellow peas was 0.78 g H2O per g sample, which was lower than the mean value for 2012. Mean water hydration capacity for No. 2 Canada Yellow was of 0.79 g H2O per g sample, which was also lower than the mean value for 2012. The emulsifying capacity of No. 1 Canada Yellow peas was 258.7 mL oil per g sample, which was lower than the emulsifying capacity for 2012. The emulsifying capacity of No. 2 Canada Yellow peas was 261.7 mL oil per g sample, which was also lower than the emulsifying capacity for 2012.  

Mean 100-seed weight for No. 1 Canada Yellow peas was 20.5 grams. Mean 100-seed weight for No. 2 Canada Yellow peas was 19.8 g. Mean 100-seed weights for both grades of peas were similar to the means for 2012. The water absorption value for No. 1 Canada Yellow peas was 0.72 g H2O per g seeds. For No. 2 Canada Yellow peas, the water absorption value was 0.75 g H2O per g seeds. Water absorption values for both grades were lower than 2012 values.

Cooking times for No. 1 and No. 2 Canada Yellow peas were slightly longer (16.1 min and 15.4 min, respectively) than in 2012. For both No. 1 and No. 2 grades, mean firmness values of cooked peas were similar to values in 2012.
Quality data for 2013 western Canadian yellow pea composites by grade
Quality parameter Peas, No. 1 Canada Yellow Peas, No. 2 Canada Yellow
2013 2012 2013 2012
Chemical composition
Protein content, % dry basis 21.7 22.7 22.3 23.0
Starch content, % dry basis 47.7 47.3 47.6 47.3
Ash content, % dry basis 2.5 2.6 2.7 2.7
Functional property
Water hydration capacity, g H2O/g sample 0.78 0.85 0.79 0.85
Emulsion capacity, mL oil/g sample 258.7 289.6 261.7 289.3
Physical characteristic
100-seed weight, g/100 seeds 20.5 20.0 19.8 19.4
Water absorption, g H2O/g seeds 0.72 0.93 0.75 0.94
Cooking characteristic
Cooking time, min 16.1 13.0 15.4 11.0
Firmness, N/g cooked seeds 23.8 23.1 22.6 22.9