Nutritional Evaluation and Processing of Pea (Pisum Sativum Var. Sativum) Varieties

Simple item page
dc.contributor.advisorSehgal, Salil
dc.contributor.authorSonia, Tandon
dc.date.accessioned2016-12-01T11:04:49Z
dc.date.available2016-12-01T11:04:49Z
dc.date.issued2006
dc.description.abstractThe 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.en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/88551
dc.language.isoenen_US
dc.publisherCCSHAUen_US
dc.subFood and Nutritionen_US
dc.these.typeM.Sc
dc.titleNutritional Evaluation and Processing of Pea (Pisum Sativum Var. Sativum) Varietiesen_US
dc.typeThesisen_US
Files
Original bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
CCSHAU-290821-Tandon, Sonia.pdf
Size:
4.26 MB
Format:
Adobe Portable Document Format
Description:
Nutritional Evaluation and Processing of Pea (Pisum Sativum Var. Sativum) Varieties
Download
License bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
2.28 KB
Format:
Item-specific license agreed upon to submission
Description:
Download
Collections
Theses