Vol. 7, Issue 5 (2019)
Evaluation of improved varieties of field pea (Pisum sativum) for nutritional and functional quality
Author(s): Kanchan Goswami and Pushpa Shukla
Abstract: The study was undertaken for evaluation of improved varieties of field pea (Pisum sativum) for nutritional and functional quality. The results of proximate composition of improved varieties of field pea revealed that the moisture content of field pea varieties varied from 12.31 to 13.44% total ash from 2.86 to 3.22% crude protein from 16.14 to 20.32% crude fat from 0.90 to 2.17% crude fibre from 1.56 to 3.39% carbohydrates from 58.46 to 64.08% and physiological energy from 329 to 339 kcal/100g. Moisture content was highest in Pant pea-13 total ash content and energy value were highest in Pant Pea-42 crude protein and crude fibre were highest in Pant Pea-25 crude fat was highest in Pant Pea-14 and carbohydrate content was highest in Pant Pea-74. Results of Functional properties revealed that Water absorption capacity least gelation concentration and bulk density of field pea varieties ranged from 1.04 to 1.20 ml/g 7-8% and 0.71 to 0.77 g/ml respectively. The highest water absorption capacity was seen in Pant Pea-13 Pant Pea-14 and Pant Pea-74 least gelation concentration was highest in Pant Pea-25 and Pant Pea-42 and highest bulk density was seen in Pant Pea-14. Particle size index revealed that maximum retention of varieties of field pea was found in 60 mesh sieve while minimum retention was found in 85 mesh sieve.
Pages: 2260-2266 | 315 Views 59 Downloads
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How to cite this article:
Kanchan Goswami, Pushpa Shukla. Evaluation of improved varieties of field pea (Pisum sativum) for nutritional and functional quality. Int J Chem Stud 2019;7(5):2260-2266.
