Quality of western Canadian peas 2016 - Western Canadian green peas

Western Canadian green peas

Table 5 shows the 2015 quality data for No. 1 Canada and No. 2 Canada Green peas. Mean protein content for No. 1 Canada Green peas was 21.9%, which was higher than the mean for 2015. Mean protein content for No. 2 Canada Green peas was 22.7%, which was lower than the mean for 2015. Mean starch content was 47.9% for No. 1 Canada Green peas, slightly higher than the mean for 2015, and 47.6% for No. 2 Canada Green peas, similar to the mean for 2015. Mean total dietary fiber content for No. 1 Canada Green peas was 17.7%, higher than the mean for No. 1 Canada Green peas (16.0%) for 2015. Mean total dietary fiber content for No. 2 Canada Green pea was 17.1%, higher than that for No. 2 Canada Green pea for 2015. Ash content values for No. 1 and No. 2 Canada Green peas were similar to values in 2015. 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 (0.96 g H2O per g sample) was similar to the mean for No. 2 Canada Green peas (0.93 g H2O per g sample) (Table 5). The means for both grades were higher than the means for 2015. Mean emulsifying capacity was 279.6 mL oil per g sample for No. 1 Canada Green peas and 273.9 mL oil per g sample for No. 2 Canada Green peas. The means for both grades were higher than the means for 2015.

Mean 100-seed weight for No. 1 Canada Green peas was 20.7 g, similar to 2015 (Table 5). Mean 100-seed weight for No. 2 Canada Green peas was 20.9 g, lower than that for 2015. Mean water absorption values for No. 1 and No. 2 Canada Green peas were similar to 2015. Mean cooking time for No. 1 Canada Green peas was 12.0 min and was 13.8 min for No. 2 Canada Green peas. Mean firmness values for cooked green peas for both grades were slightly lower than values for 2015.

Table 5 – Quality data for 2016 western Canadian green pea composite by grade
Quality parameter Peas, No. 1 Canada Green Peas, No. 2 Canada Green
2016 2015 2016 2015
Chemical composition
Moisture content, % 10.8 10.4 10.8 10.7
Protein content, % dry basis 21.9 21.3 22.7 24.0
Starch content, % dry basis 47.9 48.5 47.6 47.6
Total dietary fiber, % dry basis 17.7 16.0 17.1 15.5
Ash content, % dry basis 2.9 2.7 3.0 2.9
Mineral (mg/100 g dry basis)
Calcium (Ca) 77.2 89.1 80.0 90.6
Copper (Cu) 0.65 0.73 0.66 0.71
Iron (Fe) 4.9 5.0 5.5 5.2
Potassium (K) 1061.1 996.2 1063.5 937.9
Magnesium (Mg) 123.1 130.5 128.9 133.2
Manganese (Mn) 1.3 1.1 1.3 1.2
Phosphorus (P) 364.9 355.2 384.9 373.6
Zinc (Zn) 3.4 3.7 3.6 3.8
Functional property
Water holding capacity, g H2O/g sample 0.96 0.85 0.93 0.86
Emulsifying capacity, mL oil/g sample 279.6 264.8 273.9 264.5
Physical characteristic
100-seed weight, g/100 seeds 20.7 21.0 20.9 23.6
Water absorption, g H2O/g seeds 0.80 0.79 0.76 0.79
Cooking characteristic
Cooking time, min 12.0 15.8 13.8 14.9
Firmness, N/g cooked seeds 23.2 25.4 22.4 25.1
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