Variation in Yield, Starch, and Protein of Dry Pea Grown Across Montana

Abstract

Core Ideas Dry pea yield, protein, and resistant starch varied greatly across Montana. Yield and protein were mainly determined by environments. Resistant starch is controlled by genetics to a great extent. Effects of drought index, growth period, seed size, and seed weight on yield, protein, and starch were analyzed. Pea (Pisum sativum L.) has long been an important component of the human diet, providing an excellent source of protein. In addition to its protein, pea starch, especially resistant starch (RS), has received an extensive attention in food industries in recent years. We evaluated nine pea cultivars varying in cotyledon color, grain weight, maturity group, and phenology planted at five locations with diverse climatic conditions across Montana in 2013 and 2014 to assess genetic and environmental factors affecting their yield, protein, RS, and total starch (TS). Grain yield varied from 982 to 5951 kg ha−1, RS content ranged from 5 to 53 g kg−1, and protein from 159 to 251 g kg−1. Statistical analysis showed that environment was the most important driving factor in grain yield, protein, and TS determination whereas RS content was mainly determined by cultivar. Drought at all phenological stages reduced pea yield and different cultivars tended to respond differently. Yield was positively correlated with protein, implying a potential to select/breed a cultivar with higher yield and protein. Protein was negatively correlated with TS, thus protein‐ or starch‐type cultivars may be bred for different end users. Compared to other cultivars tested, DS Admiral was the most promising one with above average yield, protein, and RS.

Agro-Morphological, Yield Components and Nutritional Quality Attributes of <i>Vicia faba</i> L. var. <i>Minor</i> Cropped in Tunisian Arid Regions

“…Our results are similar to those reported by several authors [30,41] and it is in the global average of 29% mentioned by [44]. Compared with other pulses, such as pea, which have CP contents from 15 to 30% dry weight [45], it was found that Vicia faba var minor have acceptable levels [46]. On the other hand, compared to forages such as barley and straw which have low CP levels from 6 to 10 %, faba bean have the advantage of providing a ration richer in CP, it can therefore be associated with these poor forages in nitrogen to relatively improve CP level in animal feed [47,48].…”

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

“…Similarly, Tao et al. (2017) and Mohammed et al. (2018) reported protein contents of 15.9%–25.1% and 14.5%–27.8%, respectively.…”

Perspectives on the genetic improvement of health- and nutrition-related traits in pea

“…However, it has been found that increasing protein intake at all stages of life may reduce muscle decline and its associated health conditions ( Stevenson et al, 2018 ). Protein makes up around 15–30% of dry pea seeds, more typically 20–28% in cultivars ( Burstin et al, 2007 ; PGRO, 2020 ), with this fraction mainly comprised of globulin and albumin storage proteins ( Tao et al, 2017 ; Tömösközi et al, 2001 ; Tzitzikas et al, 2006 ). Pea seed protein composition is complex genetically, with multigene families encoding different proteins, which are then subject to considerable post-translational processing ( Bourgeois et al, 2011 ).…”