Quality of western Canadian peas 2015

Western Canadian yellow peas

Table 4 shows the quality data for 2015 yellow peas. Mean protein content for No. 1 Canada Yellow peas was 21.9%, which was lower than the mean for 2014 (23.3%). Mean protein content for No. 2 Canada Yellow peas was 22.2%, which was lower than the mean for 2014 (23.5%). Mean starch content for No. 1 Canada Yellow peas was 48.6%, same as the mean for No. 2 Canada Yellow peas (48.6%). The mean starch contents for both grades were similar to the means for 2014. Mean total dietary fiber content for No. 1 Canada Yellow peas was 14.9%, slightly lower than the mean for No. 2 Canada Yellow peas (15.5%). Mean ash contents in both grades were slightly higher than that for 2014. Potassium (K) was the most abundant macroelement present in yellow peas, followed by phosphorus (P), magnesium (Mg) and calcium (Ca) (Table 4). Among microelements, iron (Fe) was the highest, followed by zinc (Zn), manganese (Mn), and copper (Cu). Mean water holding capacity for No. 1 Canada Yellow peas was 0.90 grams H2O per gram sample, which was higher than the mean value for 2014 (Table 4). Mean water hydration capacity for No. 2 Canada Yellow was 0.87 grams H2O per gram sample, which was also higher than the mean value for 2014. The emulsifying capacity of No. 1 Canada Yellow peas was 267.0 millilitres oil per gram sample, which was lower than that for 2014. The emulsifying capacity of No. 2 Canada Yellow peas was 276.3 millilitres oil per gram sample, which was also lower than the emulsifying capacity for 2014.

Mean 100-seed weight for No. 1 Canada Yellow peas was 21.8 grams (Table 4), while mean 100-seed weight for No. 2 Canada Yellow peas was 22.0 grams. Mean 100-seed weights for both grades of peas were higher than those for 2014. The water absorption value for No. 1 Canada Yellow peas was 0.86 grams H2O per gram seeds. For No. 2 Canada Yellow peas, the water absorption value was 0.88 grams H2O per gram seeds. Water absorption values for both grades were similar to 2014 values.

Cooking times for No. 1 and No. 2 Canada Yellow peas were longer than those for 2014 (Table 4). For both No. 1 and No. 2 grades, mean firmness values of cooked peas were higher than values in 2014.

Table 4. Quality data for 2015 western Canadian yellow pea composite by grade
Quality parameter Peas, No. 1 Canada Yellow Peas, No. 2 Canada Yellow
2015 2014 2015 2014
Chemical composition
Moisture content, % 10.2 10.7 10.2 10.6
Protein content, % dry basis 21.9 23.3 22.2 23.5
Starch content, % dry basis 48.6 47.9 48.6 48.0
Total dietary fiber, % dry basis 14.9 NAFootnote 1 15.5 NAFootnote 1
Ash content, % dry basis 2.8 2.7 3.0 2.8
Mineral (milligrams/100 grams dry basis)
Calcium (Ca) 90.7 80.9 96.6 78.1
Copper (Cu) 0.73 0.8 0.75 0.8
Iron (Fe) 5.2 5.4 5.5 5.6
Potassium (K) 1082.1 916.8 994.8 1035.4
Magnesium (Mg) 145.9 134.4 149.2 131.3
Manganese (Mn) 1.4 1.2 1.3 1.3
Phosphorus (P) 373.7 331.2 354.5 344.7
Zinc (Zn) 3.9 3.8 3.8 3.8
Functional property
Water holding capacity, grams H2O/gram sample 0.90 0.74 0.87 0.76
Emulsion capacity, millilitres oil/gram sample 267.0 275.6 276.3 283.5
Physical characteristic
100-seed weight, grams/100 seeds 21.8 20.7 22.0 20.1
Water absorption, grams H2O/gram seeds 0.86 0.82 0.88 0.84
Cooking characteristic
Cooking time, minutes 24.7 15.1 21.0 16.4
Firmness, newton/gram cooked seeds 26.2 23.7 25.6 22.7

Footnotes

Footnote 1

Not available (analysis was not done in 2014)

Return to footnote 1 referrer