Quality of western Canadian peas 2015

Western Canadian green peas

Table 5 shows the 2014 quality data for No. 1 Canada and No. 2 Canada Green peas. Mean protein content for No. 1 Canada Green peas was 21.3%, which was lower than the mean for 2014. Mean protein content for No. 2 Canada Green peas was 24.0%, which was slightly higher than the mean for 2014. Mean starch content was 48.5% for No. 1 Canada Green peas, slightly higher than the mean for 2014, and 47.6% for No. 2 Canada Green peas, similar to the mean for 2014. Mean total dietary fiber content for No. 1 Canada Green peas was 16.0%, higher than the mean for No. 2 Canada Green peas (15.5%). Ash content values for No. 1 and No. 2 Canada Green peas were similar to values in 2014. Similar trends to yellow peas for both macroelements and microelements in green peas were noted (Table 5). Mean water holding capacity for No. 1 Canada Green peas (0.85 grams H2O per gram sample) was similar to the mean for No. 2 Canada Green peas (0.86 grams H2O per gram sample) (Table 5). The means for both grades were slightly higher than the means for 2014. Mean emulsifying capacity was 264.8 millilitres oil per gram sample for No. 1 Canada Green peas and 264.5 millilitres oil per gram sample for No. 2 Canada Green peas, lower than in 2014.

Mean 100-seed weight for No. 1 Canada Green peas was 21.0 grams, similar to 2014 (Table 5). Mean 100-seed weight for No. 2 Canada Green peas was 23.6 grams, higher than that for 2014. Mean water absorption values for No. 1 and No. 2 Canada Green peas were similar to 2014. Mean cooking time for No. 1 Canada Green peas was 15.8 minutes and was 14.9 minutes for No. 2 Canada Green peas. Mean firmness values for cooked green peas for both grades were slightly higher than values for 2014.

Table 5. Quality data for 2015 western Canadian green pea composite by grade
Quality parameter Peas, No. 1 Canada Green Peas, No. 2 Canada Green
2015 2014 2015 2014
Chemical composition
Moisture content, % 10.4 10.3 10.7 10.3
Protein content, % dry basis 21.3 23.6 24.0 23.3
Starch content, % dry basis 48.5 47.3 47.6 47.7
Total dietary fiber, % dry basis 16.0 NAFootnote 1 15.5 NAFootnote 1
Ash content, % dry basis 2.7 2.8 2.9 2.9
Mineral (milligrams/100 grams dry basis)
Calcium (Ca) 89.1 67.9 90.6 73.3
Copper (Cu) 0.73 1.1 0.71 1.0
Iron (Fe) 5.0 8.2 5.2 9.1
Potassium (K) 996.2 920.7 937.9 895.3
Magnesium (Mg) 130.5 108.4 133.2 110.0
Manganese (Mn) 1.1 1.6 1.2 1.7
Phosphorus (P) 355.2 369.1 373.6 384.1
Zinc (Zn) 3.7 3.8 3.8 4.2
Functional property
Water holding capacity, grams H2O/gram sample 0.85 0.76 0.86 0.79
Emulsion capacity, millilitres oil/gram sample 264.8 279.5 264.5 280.7
Physical characteristic
100-seed weight, grams/100 seeds 21.0 21.1 23.6 19.2
Water absorption, grams H2O/gram seeds 0.79 0.81 0.79 0.77
Cooking characteristic
Cooking time, minutes 15.8 14.6 14.9 17.1
Firmness, newton/gram cooked seeds 25.4 23.3 25.1 24.9

Footnotes

Footnote 1

Not available (analysis was not done in 2014)

Return to footnote 1 referrer