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Chemical Composition and Nutritive Value of Protein of the Pea Seeds - Effect of Harvesting Year and VarietyWe tested nutritional usability of pea seeds (Pisum sativumL.) at full maturity. Four white-flowering and 5 colour-flowering new Polish cultivars were compared. We determined proximate composition of ground seeds collected over 4 years period as well as amino acids, minerals (Ca, P, Na, K), tannins and fiber fractions (NDF, ADF, ADL). The seeds contained between 224 and 260 g·kg-1of crude protein which was rich in Lys (6.8±0.8 g) but poor in Met+Cys (2.0±0.2 g·16 g-1N). The amount of tannins (as tannic acid equivalent) in white-flowering cvs was 4.3±0.9 g and in colour-flowering - 7.4±2.2 g. The calculated protein nutritional values were compared against amino acid standards of human and animal nutrition and the whole egg protein. Effects of the cropping year and variety variance in respect of chemical composition of seeds were examined. Crude protein, crude oil, N-free extractives, tannins, K, amino acid content: Leu, Phe+Tyr and Ala content were influenced significantly by the cultivar, while the cropping year had a significant influence on dry matter, crude ash, crude protein, crude fibre, crude oil, N-free extractives ADF and ADL fiber fractions, content of P, Na and K, most of the amino acid levels and on nutritional values of the protein measured by means of CS and EAAI indices.

The seeds of 6 cultivars of yellow lupin from 7 consecutive harvest years, 1992-1998, were subjected to chemical analysis. The obtained results demonstrate significant differences (P≤0.01 or P≤0.05) between the evaluated cultivars in terms of ether extract, ash and alkaloids. Significant (P≤0.01 or P≤0.05) differences were also found among harvest years in crude fibre and pentosan contents. The highest content of crude protein characterized cultivars Amulet (445 g·kg -1 ) and Teo (441 g·kg -1 ) and, depending on harvest year, seeds from 1994 (443 g·kg -1 ), 1992 (440 g·kg -1 ) and 1995 (438 g·kg -1 ). Differences in the crude protein content were insignificant.