Differences in chemical composition of field pea (Pisum sativum) cultivars: Effects of cultivation area and year

Nikolopoulou, D.; Grigorakis, Kriton; Stasini, Maria; Alexis, M.N.; Iliadis, Konstantinos

doi:10.1016/j.foodchem.2006.09.035

Cited by 119 publications

(122 citation statements)

References 25 publications

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“…The ash content of zucchini, mushroom, and carrot ranged from 6.06 to 6.29%. These results are in agreement with those obtained by Kaushal et al (2011) and Sharma and Joshi (2014) who found that ash content ranged from 2.65 to 3.14% for bell pepper, Nikolopoulou et al (2007) 3.05-4.06 for green peas, Dorota et al (2011) 3.95-4.71 for potatoes, Kenneth (2016) 7.69-11.11% for zucchini, Demir et al (2007) 7.34% for carrot and Michael et al (2011) 7.0% for mushroom.…”

Section: Resultssupporting

confidence: 93%

Preparation, Canning and Evaluation Process of Vegetable Mixture Diets (Ready-to-eat) Supplemented with Mushroom

Soliman

Abbas

Hassan

et al. 2017

SCUJ

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This study was carried out to prepare some formulated different vegetarian diets (Ready to eat) supplemented with mushroom (Pleurotus ostreatus). In addition to study the effect of canning process on nutritional, bioactive compounds and free radical scavenging activity. The green peas was substituted with mushroom at 10, 20, 30 and 40% levels for producing some vegetable diet. All mixes and resultant diet samples were evaluated for their physicochemical properties, sensory attributes as well as microbiological tests. The obtained results revealed that the blend (T2) fortified with 20% mushroom in the most favorable. The results showed that the aforementioned, samples are rich in nutrition compounds, vit. B content and free radical scavenging activity which correlated with phenolic and flavonoid compounds. Finally, the resulted data revealed that the formulated vegetable diets filled with tomato juice T recorded the highest nutritional contents, satisfaction and consumer attractiveness followed by those filled with carrot juice C and brine solution S.

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Section: Resultssupporting

confidence: 93%

Preparation, Canning and Evaluation Process of Vegetable Mixture Diets (Ready-to-eat) Supplemented with Mushroom

Soliman

Abbas

Hassan

et al. 2017

SCUJ

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“…Temperature and soil factors of the growing location such as soil P concentration during grain Wlling have signiWcant impact on pulse PA concentration [19][20][21]. Among the pulses, chickpea (Cicer arietinum L.) is an excellent source of complex carbohydrates, proteins, dietary Wber, and energy [22][23][24][25] and an important ingredient in many Middle Eastern and Indian dishes.…”

Section: Introductionmentioning

confidence: 99%

Phytic acid and mineral micronutrients in field-grown chickpea (Cicer arietinum L.) cultivars from western Canada

Bueckert

Thavarajah

et al. 2011

Eur Food Res Technol

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“…monthly average temperature, rainfall quantity) during the plant development and levels of antinutritionals in seeds (Kumar et al, 2006;Nikolopoulou et al, 2007;Piergiovanni et al, 2011). To shed light on the role of growing location climate on P accumulation and partitioning in common bean, monthly average temperature and rainfall quantity recorded at Sarconi in the years 2012-2014 from June to October, were examined.…”

Section: Comparative Evaluation Of Landracesmentioning

confidence: 99%

“…: protein and ash contents, cooking time, etc.) are affected by genetic and environmental factors, such as genotype, growing location, climatic conditions, and cultivation year (Kumar et al, 2006;Nikolopoulou et al, 2007;Piergiovanni et al, 2000).…”

Section: Introductionmentioning

confidence: 99%

Comparative evaluation of phosphorus accumulation and partitioning in seeds of common bean (Phaseolus vulgaris L.)

et al. 2017

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There is an increasing attention towards common bean due to its health benefits, prevention to human diseases and as ingredient for functional or fortified foods. Phosphorus, an essential element for plant growth, is mainly stored in seeds as phytic acid (Phy). Phy is negatively associated with mineral bioavailability, but, at the same time, is a natural antioxidant. Accumulation and partitioning of phosphorus were analysed in seeds of ten Italian common bean landraces for three subsequent growing seasons. Some important seed quality traits were also evaluated. For comparative purposes, the landrace harvests of two growing locations were analysed. A wide variation of total and phytic phosphorus contents was recorded among the landraces. Moreover, P accumulation and partitioning between Phy and inorganic P, as well as seed quality traits, resulted strongly affected by growing location. Statistically significant increases of Phy levels were recorded for harvests obtained outside the traditional area of cultivation. These results highlight how the cultivation of a landrace outside of its traditional area will appreciably affect harvest quality.

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Differences in chemical composition of field pea (Pisum sativum) cultivars: Effects of cultivation area and year

Cited by 119 publications

References 25 publications

Preparation, Canning and Evaluation Process of Vegetable Mixture Diets (Ready-to-eat) Supplemented with Mushroom

Preparation, Canning and Evaluation Process of Vegetable Mixture Diets (Ready-to-eat) Supplemented with Mushroom

Phytic acid and mineral micronutrients in field-grown chickpea (Cicer arietinum L.) cultivars from western Canada

Comparative evaluation of phosphorus accumulation and partitioning in seeds of common bean (Phaseolus vulgaris L.)

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