Effect of maturity on physicochemical and cooking characteristics in yellow peas (Pisum sativum)

Abstract

Wang, N. and Castonguay, G. 2014. Effect of maturity on physicochemical and cooking characteristics in yellow peas (Pisum sativum). Can. J. Plant Sci. 94: 565–571. The effect of maturity on physicochemical and cooking properties of yellow peas was investigated. Results indicated that when compared with mature yellow peas, immature yellow peas exhibited significantly lower seed weight (16.4–18.1% less) and smaller seed size (5.9–6.9% less), but higher water hydration capacity (3.7–11.5% more). Significant shorter cooking time but higher firmness value of cooked seeds was observed for immature yellow peas than for mature yellow peas. Immature yellow peas contained significantly higher mean protein content (254.2 vs. 234.6 g kg−1 DM), higher mean crude fiber (67.8 vs. 63.0 g kg−1 DM), and higher mean ash content (31.5 vs. 29.4 g kg−1 DM), but significantly lower mean starch content (432.5 vs. 451.3 g kg−1 DM) as compared with mature yellow peas. Sucrose content was significantly higher in immature yellow peas than that in mature yellow peas, whereas stachyose and verbascose contents were significantly higher in mature yellow peas than in immature yellow peas. Phytic acid content in immature yellow peas was significantly higher than that in mature yellow peas, while trypsin inhibitor activity was not significant. This information will be useful in setting the grading standards for yellow peas in Canada.