Quality of western Canadian peas 2016 - Western Canadian yellow peas

Western Canadian yellow peas

Table 4 shows the quality data for 2016 yellow peas. Mean protein content for No. 1 Canada Yellow peas was 21.5%, which was lower than the mean for 2015 (21.9%). Mean protein content for No. 2 Canada Yellow peas was 21.7%, which was lower than the mean for 2015 (22.2%). Mean starch content for No. 1 Canada Yellow peas was 48.9%, slightly higher than the mean for No. 1 Canada Yellow peas in 2015 (48.6%). The mean starch content for No. 2 Canada was 48.5%, similar to the mean for 2015. Mean total dietary fiber content for No.1 Canada Yellow peas was 16.6%, higher than the mean for No.1 Canada Yellow peas for 2015. Mean total dietary fiber for No. 2 Canada Yellow peas was 16.5% higher than the mean for No. 2 in 2015. Mean ash contents in both grades were similar to that for 2015. 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 0.92 g H2O per g sample, which was similar to the mean value for 2015 (Table 4). Mean water hydration capacity for No. 2 Canada Yellow was 0.94 g H2O per g sample, which was higher than the mean value for 2015. The emulsifying capacity of No. 1 Canada Yellow peas was 275.5 mL oil per g sample, which was higher than that for 2015. The emulsifying capacity of No. 2 Canada Yellow peas was 270.5 mL oil per g sample, which was slightly lower than the emulsifying capacity for 2015

Mean 100-seed weight for No. 1 Canada Yellow peas was 21.0 g (Table 4), while mean 100-seed weight for No. 2 Canada Yellow peas was 20.8 g. Mean 100-seed weights for both grades of peas were lower than those for 2015. The water absorption value for No. 1 Canada Yellow peas was 0.86 g H2O per g seeds. For No. 2 Canada Yellow peas, the water absorption value was 0.87 g H2O per g seeds. Water absorption values for both grades were similar to 2015 values.

Cooking times for No. 1 and No. 2 Canada Yellow peas were shorterthan those for 5 (Table 4). For both No. 1 and No. 2 grades, mean firmness values of cooked peas were lower than values in 2015.

Table 4 – Quality data for 2016 western Canadian yellow pea composite by grade
Quality parameter Peas, No. 1 Canada Yellow Peas, No. 2 Canada Yellow
2016 2015 2016 2015
Chemical composition
Moisture content, % 10.6 10.2 10.4 10.2
Protein content, % dry basis 21.1 21.9 21.7 22.2
Starch content, % dry basis 48.9 48.6 48.5 48.6
Total dietary fiber, % dry basis 16.6 14.9 16.5 15.5
Ash content, % dry basis 2.8 2.8 2.9 3.0
Mineral (mg/100 g dry basis)
Calcium (Ca) 79.5 90.7 85.7 96.6
Copper (Cu) 0.71 0.73 0.74 0.75
Iron (Fe) 5.1 5.2 5.5 5.5
Potassium (K) 1037.5 1082.1 1082.6 994.8
Magnesium (Mg) 138.4 145.9 138.7 149.2
Manganese (Mn) 1.3 1.4 1.4 1.3
Phosphorus (P) 342.5 373.7 384.9 354.5
Zinc (Zn) 3.4 3.9 3.6 3.8
Functional property
Water holding capacity, g H2O/g sample 0.92 0.90 0.94 0.87
Emulsifying capacity, mL oil/g sample 275.5 267.0 270.5 276.3
Physical characteristic
100-seed weight, g/100 seeds 21.0 21.8 20.8 22.0
Water absorption, g H2O/g seeds 0.86 0.86 0.87 0.88
Cooking characteristic
Cooking time, min 15.0 24.7 11.4 21.0
Firmness, N/g cooked seeds 22.8 26.2 22.8 25.6
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