Few studies have been reported on thiamin content of frozen peas. Rose and Phipard (1937) found no dserence between the vitamin B, values of raw fresh and frozen peas of one year, but the frozen peas from the commercial packs of two different years varied greatly. Fellers, Esselen, and Fitzgerald (1940) found a loss of three per ceut of the vitamin B, i n the freezing of peas. Fincke (1939) observed a n inverse relationship between the time and temperature of blanching and the thiamin content of peas, but the difference between those blanched at the lowest temperature for the shortest time and those blanched at the highest temperature for the longest time was barely significant. A wide varietal difference in frozen peas mas, hom-ever, found. Richardson and Mayfield (1940) reported on the vitamin B, content of raw frozen peas before and after cooking but did not compare them with fresh, unfrozen peas.In the previous publication from this laboratory (1939), no comparison between the thiamin values of fresh and frozen peas was made because the method available at the time was the rat-growth method, and it was impossible to keep fresh peas of one lot throughout an entire feeding period. The present study is a continuation of that work. Peas of different varieties, after various treatments, were studied. Thiamin values were measured of peas in the raw fresh state, cooked fresh, uncooked frozen and cooked frozen, brine-packed and dry-packed, and peas grown in different parts of the state in different years. EXPERIMENTAL PROCEDURE
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