Quality of western Canadian peas 2014
Western Canadian yellow peas
Mean protein content for No. 1 Canada Yellow peas was 23.3%, which was higher than the mean for 2013 (21.7%). Mean protein content for No. 2 Canada Yellow peas was 23.5%, which was higher than the mean for 2013 (22.3%). Mean starch content for No. 1 Canada Yellow peas was 47.9%, similar to the mean for No. 2 Canada Yellow peas (48.0%). The mean starch content for both grades was slightly higher than the means for 2013. Mean ash content in both grades was slightly higher than that for 2013. Potassium (K) was the most abundant macroelement present in yellow peas, followed by phosphorus (P), magnesium (Mg) and calcium (Ca). Among microelements, iron (Fe) was the highest, followed by zinc (Zn), manganese (Mn), and copper (Cu). Mean water hydration capacity for No. 1 Canada Yellow peas was 0.74 g H2O per g sample, which was close to the mean value for 2013. Mean water hydration capacity for No. 2 Canada Yellow was 0.76 g H2O per g sample, which was also close to the mean value for 2013. The emulsifying capacity of No. 1 Canada Yellow peas was 275.6 mL oil per g sample, which was higher than that for 2013. The emulsifying capacity of No. 2 Canada Yellow peas was 283.05 mL oil per g sample, which was also higher than the emulsifying capacity for 2013.
Mean 100-seed weight for No. 1 Canada Yellow peas was 20.7 g, while mean 100-seed weight for No. 2 Canada Yellow peas was 20.1 g. Mean 100-seed weights for both grades of peas were similar to those for 2013. The water absorption value for No. 1 Canada Yellow peas was 0.82 g H2O per g seeds. For No. 2 Canada Yellow peas, the water absorption value was 0.84 g H2O per g seeds. Water absorption values for both grades were similar to 2013 values.
Cooking times for No. 1 and No. 2 Canada Yellow peas were similar to those for 2013. For both No. 1 and No. 2 grades, mean firmness values of cooked peas were similar to values in 2013.
N/A=Not available (analysis was not done in 2013).
|Quality parameter||Peas, No. 1 Canada Yellow||Peas, No. 2 Canada Yellow|
|Moisture content, %||10.7||10.9||10.6||11.1|
|Protein content, % dry basis||23.3||21.7||23.5||22.3|
|Starch content, % dry basis||47.9||47.7||48.0||47.6|
|Ash content, % dry basis||2.7||2.5||2.8||2.7|
|Mineral (mg/100 g dry basis)|
|Water hydration capacity, g H2O/g sample||0.74||0.78||0.76||0.79|
|Emulsion capacity, mL oil/g sample||275.6||258.7||283.5||261.7|
|100-seed weight, g/100 seeds||20.7||20.5||20.1||19.8|
|Water absorption, g H2O/g seeds||0.82||0.72||0.84||0.75|
|Cooking time, min||15.1||16.1||16.4||15.4|
|Firmness, N/g cooked seeds||23.7||23.8||22.7||22.6|
- Date modified: