Punia, DarshanSharma, Rinku2016-09-262016-09-262014http://krishikosh.egranth.ac.in/handle/1/78788The present investigation was conducted to evaluate the physico-chemical properties, nutrient composition of four field pea varieties, effect of processing methods on nutrient composition and their utilization in development of value added products. The results of the study indicated that the variety HFP-9907B had highest seed weight, seed volume, hydration capacity & hydration index and lowest cooking time while variety HFP-9426 had highest hydration capacity and lowest cooking time. The variety HFP-9907B had highest protein (26.48%) content and the variety HFP-529 the lowest (21.43%). Fat and crude fibre contents of field pea varieties ranged from 1.67 to 2.33% and 7.67 to 8.07%, respectively. Total soluble sugars (10.42%), reducing sugars (0.29%) and non-reducing sugars (10.13%) were highest in variety HFP-4 whereas starch was highest in variety HFP-9907B (58.70%). The variety HFP-9907B had highest content of total (22.75g/100g), soluble (5.42 g/100g) and insoluble dietary fibre (17.04 g/100g) contents while the variety HFP-529 had lowest total (17.25 g/100g) and insoluble dietary fibre (13.97 g/100g) content. The variety HFP-9907B had the highest content of total and available calcium (92.50 and 14.64 mg/100g, respectively), iron (7.17 and 0.92 mg/100g, respectively) and zinc (4.75 and 0.68 mg/100g, respectively) and lowest amount of phosphorus (295.00 mg/100g). Among all the field pea varieties, varieties HFP-529 and HFP-9907B had almost similar and significantly higher protein digestibility (74.26 and 76.50%, respectively), as compared to varieties HFP-4 and HFP-9426. The variety HFP-4 had highest starch digestibility (29.33 mg maltose released/g).The variety HFP-9907B had lowest phytic acid (656.00 mg/100g) and polyphenols (139.94mg/g) content. Dehulling resulted in significant increase in protein (6.27 to 12.72%) and fat (7.29 to 27.32%) content and decrease in ash (3.58 to 9.81%) and crude fibre (53.97 to 67.71%). Ash content decreased significantly during soaking dehulling and germination. Germination of seed resulted in significant increase in protein (4.65to 14.32%) and crude fibre (1.76 to 8.54 %) content. All the processing methods increased total soluble sugar and non reducing sugar contents significantly and reducing sugars decreased significantly in all the varieties after soaking, dehulling and roasting. In all the varieties starch content decreased significantly after soaking (4.61 to 6.41 %), roasting (1.85 to 8.05%) and germination (1.03 to 1.90%) whereas increased after dehulling (2.78 to 4.86%). The highest reductions in total(44.0 to 56.69 %) and insoluble dietary fibre (36.18 to 55.10 %) content were observed after dehulling. Among all processing methods germination was more effective in increasing available iron and available calcium content in all field pea varieties followed by dehulling roasting and soaking. All the processing methods improved the in vitro protein and starch digestibility significantly. Germination and dehulling methods were more effective in reducing the polyphenol content as compared to soaking and roasting. Among all field pea varieties, the variety HFP-9907B was found nutritionally superior, therefore it was selected for development of value added products. Five products namely sev, biscuits, ladoo, chat and roasted dhal were prepared using this variety. Field peas could be incorporated up to the level of 30 % in sev and biscuit and up to 50 % in ladoo. All the prepared products were organoleptically acceptable. All supplemented products had higher amount of nutrients (protein, crudefibre, ash and total iron) except in sev which had lower amount of ash and total iron as compared to their respective controls. Therefore, field pea can be used in preparation of value added products.enPeas, Land resources, Proteins, Soaking, Germinability, Husking, Biological phenomena, Sowing, Starch, SugarThesis