The nutrient and antinutritional factor content of 18 pea lines was studied. The following levels were found: non-protein nitrogen 5.2-10.2 g kg À1 DM, protein nitrogen 35.3-42.4 g kg À1 DM, lysine 50.7-76.3 g kg À1 protein DM, histidine 17.8-24.8 g kg À1 protein DM, tyrosine 22.6-30.0 g kg À1 protein DM, protein 25.9-31.9% DM, in vitro protein digestibility 89.3-95.6%, vitamin B 1 5.9-10.3 mg kg À1 DM, vitamin B 2 1.1-3.7 mg kg À1 DM, sucrose 11.6-25.4 g kg À1 DM, raffinose 4.1-10.3 g kg À1 DM, stachyose 10.7-26.7 g kg À1 DM, verbascose 0.0-26.7 g kg À1 DM, total a-galactosides 22.6-63.4 g kg À1 DM, trypsin inhibitor activity 0.8-8.4 TIU mg À1 DM, inositol hexaphosphate 2.3-6.5 g kg À1 DM, inositol pentaphosphate 0.1-1.8 g kg À1 DM and total inositol phosphates 2.8-7.1 g kg À1 DM. Peas with yellow cotyledons had the highest trypsin inhibitor activities, those with light green cotyledons had the highest lysine contents, and those with dark green cotyledons were the richest in vitamins B 1 and B 2 . Peas with brown testae had the lowest verbascose and sucrose contents, while they were the richest in inositol hexaphosphate. Smaller peas were characterised by the highest protein nitrogen contents as well as the highest contents of vitamins B 1 and B 2 , verbascose and inositol pentaphosphate. Peas of medium size showed the lowest verbascose, a-galactoside and vitamin B 2 contents. Bigger peas showed the lowest inositol pentaphosphate contents.

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The effect of the germination of peas, beans, and lentils under differing conditions of illumination for different times on parameters linked to the Maillard reaction (chemically available free and intrachain lysine, lysine availability, and furosine) was evaluated. The chemically available free lysine content in the raw seeds of the three legumes was quite small compared to the chemically available intrachain lysine content, and furosine was detectable only in the beans and the lentils. The effect of germination was to increase lysine availability compared with levels in the raw seeds in all of the germinated samples, the smallest increase taking place in the lentils. In addition, furosine became detectable in all of the germinated samples. Quantities varied depending on the germination conditions but in all cases were higher than the quantities observed in the raw seeds. Linear correlations were observed to exist between some of the parameters considered in the three legumes tested.