Chemical composition of selected winter green pea (Pisum sativum L.) genotypes

Červenski, Janko; Danojević, Dario; Savić, Aleksandra

doi:10.2298/jsc170323094c

Cited by 11 publications

(6 citation statements)

References 14 publications

(20 reference statements)

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“…The data listed in Table 1 show that the protein, ash, crude fiber, and fat content of GPWF were 21.9% ±0.100, 3.34% ±0.043, 14.6% ±1.696 and 2.38% ±0.260, respectively. The obtained results are consistent with data previously found in the literature for dried pea flour, where their content of protein, ash, crude fiber and fat varied between 22.83-28.04%, 2.9-3.66%, 8.78-15.28% and 1-1.89%, respectively (Červenski et al, 2017;Krumina-Zemture et al, 2016). Also, the data in Table 1 show the chemical composition of wheat flour which is consistent with data previously found in the literature (Kohajdová et al, 2012).…”

Section: Proximate Composition Analysis Of Pea Floursupporting

confidence: 92%

Green pea waste flour as a wheat flour partial replacer in pound cake: Batter rheology behavior and cake quality properties

Sallam

El-Salam

Abaza

2021

Acta Sci Pol Technol Aliment

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Background. The total annual amounts of food loss and waste represent approximately 30% of all food supplied for human consumption. Reducing this loss and waste is a challenge and valorizing this reduction requires more effort. The present study aimed to investigate the feasibility of replacing wheat flour (WF) with different levels of green pea waste flour (GPWF) to produce pound cake. Materials and methods. To prepare GPWF, green pea waste was dried at 65°C; the dried samples were pulverized and sieved through 50 mesh sieves. Six cake samples were prepared, wherein wheat flour was replaced with GPWF at the following levels: 0 (control), 10, 20, 30, 40 and 50%. Sensory evaluation was performed to determine the acceptability of various cake samples. Based on the results of the sensory evaluation, the acceptable replacement levels were determined and the effects of the GPWF-WF replacement level (10-30%) on the rheological behavior of cake batters and the quality characteristics of baked cakes were evaluated.Results. Cake samples incorporating GPWF at levels higher than 30% significantly (p < 0.05) exhibited the lowest scores for all organoleptic characteristics compared to other samples. The storage modulus (G′) and loss modulus (G″) of all cake batters involving GPWF were higher than those of the control cake batter and they were found to be less dependent on frequency. Increasing the GPWF-WF replacement level significantly (p < 0.05) decreased cake volume, springiness, and cohesiveness; however, cake density and hardness significantly (p < 0.05) increased. The lightness (L*) and yellowness (b*) of the cake crust and crumb significantly decreased with an increase in the replacement ratio, while the highest impacts on the crumb color in terms of greenness (a*) were noted when GPWF were used at all the studied replacement levels. Conclusion.High quality cakes could be obtained at GPWF-WF replacement ratios up to 20%, as they had sensorial, textural and appearance characteristics close to that of the control cake samples.

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Section: Proximate Composition Analysis Of Pea Floursupporting

confidence: 92%

Green pea waste flour as a wheat flour partial replacer in pound cake: Batter rheology behavior and cake quality properties

Sallam

El-Salam

Abaza

2021

Acta Sci Pol Technol Aliment

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“…Similarly, Cervenski et al. (2017) reported higher protein (28.0%) with relatively high starch (45.9%) contents for pea cultivar “NS‐Mraz.” Some researchers also reported that variation in protein content was independent of seed yield (Al‐Karaki & Ereifej, 1999; Ferrari et al., 2016; Mohammed et al., 2018) or starch content (Al‐Karaki & Ereifej, 1999; Ozer et al., 2012). This may imply that the association between protein and starch contents is not absolute.…”

Section: Effect Of Other Traits On Pea Proteinmentioning

confidence: 81%

Pea proteins: Variation, composition, genetics, and functional properties

Daba¹,

Morris²

2021

Cereal Chem

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Background and objectives Field pea is a leading crop for plant‐based protein. Expanded market demand may necessitate targeted breeding and a deeper understanding of the level of variation and the factors affecting pea protein content, composition, and functionality. Findings Pea protein content varies from 13% to 38% and is influenced by environmental and genetic factors. Protein‐regulating genes per se directly and genes involved in starch biosynthesis indirectly play key roles in determining pea protein content and composition. Protein content is often negatively correlated with starch content and seed yield. A thorough analysis of the potential variation in the functional properties of pea protein is needed. Conclusions Since multiple genes and environmental variables influence pea protein, critical designing of a breeding scheme is essential to improve pea for protein isolation. The economics of protein isolation necessitates a high value for the starch‐rich by‐product. Improving protein and starch contents together may be complicated due to a negative association between these two traits. Two strategies to improve pea seed quality may be suggested: improving protein and starch together, or targeting varieties for specific end‐uses. Large‐scale evaluation of the functional properties of protein in broader germplasm and the inclusion of molecular breeding approaches are also relevant. Significance and novelty The variation in pea protein content, composition, and functional properties as well as the contributing environmental and genetic factors are discussed in this study. The review also explores the influence of starch biosynthesis genes in pea protein composition and provides a brief overview of protein fractionation methods. Research needs and breeding strategies are suggested for improving pea protein.

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“…The in cre a sing de mand for pro tein-rich raw ma te ri als for ani mal feed or in ter me di ary pro ducts for hu man nu tri tion has led to a gre a ter in te rest in this crop as a pro tein so ur ce. Pea se eds are rich in pro tein (23-25%), slowly di ge sti ble starch (50%), so lu ble su gars (5%), fi bre, mi ne rals, and vi ta mins (Ba sti a nel li et al, 1998;Čer ven ski et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

Effects of drought stress on germination and seedling growth of different field pea varieties

Petrovic

Zivanovic

Stikic

et al. 2021

Zb Mat srp prir nauk

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Germination and seedling growth of seven genotypes of field pea (Pisum sativum L.) were studied in PEG-6000 solution having osmotic potentials -0.1 and -0.2 MPa. A study was undertaken to evaluate the influence of different osmotic potentials (MPa) on seed germination percentage (GP) and mean germination time (MGT). Results show that the percentage of germination decreased with a decrease in osmotic potential, while mean germination time increased. Variety Javor is much more sensitive than the other varieties at all levels of osmotic stress. By contrast, the lowest sensitivity of germination and MGT was found in varieties Mraz and Trezor. Seed germination tests at -0.1 to -0.2 MPa have the potential to be used as tests in field pea. Osmotic stress exposure and its duration significantly affected the growth of seedlings (shoot and root) and the accumulation of biomass, while its effect was more prominent on the growth of the shoot than on root growth, which was also confirmed by the root tolerance index.

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Chemical composition of selected winter green pea (Pisum sativum L.) genotypes

Abstract: Breeding and selection of winter pea for seed quality is a serious challenge to every breeder.

Cited by 11 publications

References 14 publications

Green pea waste flour as a wheat flour partial replacer in pound cake: Batter rheology behavior and cake quality properties

Green pea waste flour as a wheat flour partial replacer in pound cake: Batter rheology behavior and cake quality properties

Pea proteins: Variation, composition, genetics, and functional properties

Effects of drought stress on germination and seedling growth of different field pea varieties

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