Nutritional Evaluation and Processing of Pea (Pisum Sativum Var. Sativum) Varieties
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Date
2006
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Publisher
CCSHAU
Abstract
The present study was carried out for nutritional evaluation and processing of
pea varieties i.e. HVP-03-04, HVP-03-06, HVP-03-08, HVP-03-14, HVP-01-29,
Arkel, VL-3, Azad and NDVP-08.
Pod length, pod width, pod thickness, pod weight, grain weight, shell weight,
shelling percentage and pea grain to shell ratio varied from 85.50 to 100.70 mm,
16.20 to 22.60 mm, 14.60 to 19.20 mm, 3.50 to 5.20 g, 1.66 to 2.78 g, 1.50 to 2.64 g,
46.18 to 56.40 per cent and 1.05 to 1.19 respectively in various pea varieties.
Moisture, fat, crude protein, ash, crude fibre, alcohol insoluble solid content in
various varieties were found to vary from 74.31 to 78.30 per cent, 2.97 to 3.80 per
cent, 21.04 to 25.11 per cent, 3.10 to 4.98 per cent, 8.00 to 10.34 per cent and 13.87 to
15.77 per cent respectively.
Pea varieties were found to contain 50.98 to 60.10 per cent starch, 6.30 to 8.01
per cent of total soluble sugars, 0.70 to 1.15 per cent reducing sugars and 6.55 to 8.02
per cent of non-reducing sugars. Pea varieties contained 28.43 to 36.27, 8.66 to 13.91
and 3.04 to 5.46 mg/100g of calcium, iron and zinc, respectively. In vitro starch
digestibility was 33.87 to 39.03 mg maltose released per gram and in vitro protein
digestibility was 62.10 to 68.73 per cent. Phytic acid and polyphenol content ranged
from 587.07 to 757.76 and 1020 to 1210 mg/100g respectively. Hundred gram of pea
contained 75.18 to 83.15 μg of β-carotene and 24.63 to 31.58 mg of ascorbic acid.
Total chlorophyll content in various pea varieties ranged from 9.30 to 11.90 mg/100g.
Cooking time was found to range from 13 to 18 minutes in various pea varieties.
Curry vegetable and dry vegetable prepared from various pea varieties were
organoleptically acceptable to the panel of judges.
On the basis of nutritional evaluation and acceptability trial basis three
varieties i.e. HVP-01-29, Azad and NDVP-08 were selected for processing (sun
drying, oven drying and freezing) and processed peas were then stored for 3 months.
Dehydration and freezing was found effective in extending shelf life upto 90 days.
Both the processes produced slight but significant decline in proximate composition,
carbohydrates, in vitro digestibility and total minerals during storage. Antinutrients
content increased during the storage period of 3 months. Hydration capacity, swelling
capacity and cooking time in dehydrated peas remained same during storage.
Ascorbic acid content of sun dried, oven dried and frozen peas decreased significantly
by 7.44 to 14.70,5.99 to 13.85 and 0.64 to 3.53per cent whereas β-carotene decreased
by 4.22 to 18.26,4.55 to 17.11 and 1.04 to 6.01 per cent respectively by the end of 90
days of storage. Total chlorophyll also declined significantly during the storage
period. Dry and curry vegetables prepared from both dehydrated (sun dried and oven
dried) and frozen peas were found acceptable throughout the storage period. Pea thus
can be utilized in preparation of wide variety of recipes and can be stored in frozen
and dehydrated form.