Quality of western Canadian peas 2013

Western Canadian green peas

Mean protein content for No. 1 Canada Green peas was 22.4%, which was lower than the mean for 2012. Mean protein content for No. 2 Canada Green peas was 23.2%, which was similar to the mean for 2012.

Mean starch content was 47.0% for No. 1 Canada Green peas and 46.1% for No. 2 Canada Green peas. The means were slightly higher than the means for 2012. Ash content values for No. 1 and No. 2 Canada Green peas were similar to values in 2012.

Mean water hydration capacity for No. 1 Canada Green peas (0.79 g H2O per g sample) was similar to the mean for No. 2 Canada Green peas (0.78 g H2O per g sample).The means for both grades were lower than the means for 2012. Mean emulsifying capacity was 258.5 mL oil per g sample for No. 1 Canada Green peas and 262.6 mL oil per g sample for No. 2 Canada Green peas. The means were lower than the 2012 means. 

Mean 100-seed weight for No. 1 Canada Green peas was 18.3 g and was 20.6 g for No. 2 Canada Green peas, similar to the mean seed weights for 2012. Mean water absorption values for No. 1 and No. 2 Canada Green peas were lower than the mean values for 2012. Mean cooking time for No. 1 Canada Green peas was 18.5 min and was 15.8 min for No. 2 Canada Green peas. Mean cooking times were longer than those for 2012. Mean firmness values for cooked green peas for both grades were slightly higher than values for 2012.

Quality data for 2013 western Canadian green pea composites by grade
Quality parameter Peas, No. 1 Canada Green Peas, No. 2 Canada Green
2013 2012 2013 2012
Chemical composition
Protein content, % dry basis 22.4 23.0 23.2 23.5
Starch content, % dry basis 47.0 46.0 46.1 45.7
Ash content, % dry basis 2.7 2.9 2.7 2.8
Functional property
Water hydration capacity, g H2O/g sample 0.79 0.88 0.78 0.86
Emulsion capacity, mL oil/g sample 258.5 289.7 262.6 286.3
Physical characteristic
100-seed weight, g/100 seeds 18.3 18.4 20.6 20.6
Water absorption, g H2O/g seeds 0.66 0.99 0.70 0.94
Cooking characteristic
Cooking time, min 18.5 11.1 15.8 13.0
Firmness, N/g cooked seeds 23.1 22.1 23.5 22.6