Effect of maturity on physicochemical and cooking characteristics in yellow peas (<i>Pisum sativum</i>)

WangN.,; CastonguayG.,

doi:10.4141/cjps2012-331

Cited by 11 publications

(10 citation statements)

References 29 publications

(37 reference statements)

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“…desi type chickpeas tend to have higher (10-25%) dietary fiber contents than kabuli type (5-15%) (Kaur et al 2005;Wang et al 2010a). Crude fiber content of immature yellow peas was higher than that of mature yellow peas (Wang and Castonguay 2014). Stoughton-Ens et al (2010) reported dietary fiber contents of 10.7-14.8% among six cultivars grown in various soil types and over two crop years.…”

Section: Carbohydrate Content and Composition Of Pulse Cropsmentioning

confidence: 92%

“…Soil mineral composition is an important factor. The level of maturity also affected ash content, with immature peas having significantly higher ash contents than mature peas (Wang and Castonguay 2014). The ash content of chickpea was among the lowest (1.8-2.2%) values compared with other pulses such as cowpea (2.9-4.4%), horse gram (2.7-3.2%, kidney bean (4.1%), and mung bean (3.7-4.2%) (Ene-Obong and Carnovale 1992; Alonso et al 2000Alonso et al , 2001Mubarak 2005;Li et al 2010a;Sreerama et al 2012;Masood et al 2014;Fouad and Rehab 2015).…”

Section: Mineral Composition and Content Of Pulse Cropsmentioning

confidence: 99%

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Composition, Nutritional Value, and Health Benefits of Pulses

2016

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Cereal Chem. 94(1):11-31The United Nations has declared 2016 as the International Year of Pulses. Pulses are narrowly defined as leguminous crops that are harvested as dry seeds. Although some pulse crops are harvested green (e.g., green peas), these are classified as vegetables because the pods are often consumed along with the mature and sometimes immature seeds.Other dried legumes such as soybean and peanut meet the definition of being a leguminous crop that is harvested as dry seeds; however, these crops are grown primarily for oil content and, thus, are not categorized as pulses. There are hundreds of pulse varieties grown worldwide; these include, for example, dry edible beans, chickpeas, cowpeas, and lentils. This review will cover the proximate (e.g., protein, carbohydrates, vitamins, and minerals), and phytonutrient (e.g., polyphenolics and carotenoid) composition of dry edible beans, peas, lentils, and chickpeas. Soybean and peanuts will not be covered in this review. The effects of processing on composition will also be covered. The health benefits related to folates, fiber, and polyphenolics will be highlighted. The health benefits discussed will include cardiovascular disease, cancer, diabetes, and weight control. The current review will not cover antinutrient compounds; this topic will be covered in a separate review article published in the same issue. † Corresponding

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Section: Carbohydrate Content and Composition Of Pulse Cropsmentioning

confidence: 92%

Section: Mineral Composition and Content Of Pulse Cropsmentioning

confidence: 99%

Composition, Nutritional Value, and Health Benefits of Pulses

2016

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“…BG is rich in carbohydrates, proteins, and lipid (Baoua, Amadou, Baributs, & Murdock, ; Murevanhema & Jideani, ), similar to other popular legumes such as cowpea, soyabean, pea etc. (Wang & Castonguay, ). BG is also a good source of calcium, fiber, potassium and iron and has high essential amino acids content (De‐Kock, ).…”

Section: Introductionmentioning

confidence: 99%

In vitro digestibility of hydrothermally modified Bambara groundnut (Vigna subterranean L.) starch and flour

Afolabi

Opara

Kareem

et al. 2017

Food Science & Nutrition

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In‐vitro digestibility and functional properties of Bambara groundnut (Vigna subterranean) (BG) flour, and its native and hydrothermally modified starches were investigated. The isolated native starch (BNS) was modified by annealing at 50°C for 48 hr (BAS), and heat‐moisture treated at 100°C for 16 hr at 25% moisture level (BHS). The crude protein of BG flour was 16.88%. The amylose content of the flour and native starch was 6.10% and 27.70%, respectively. Hydrothermal modification increased the gelatinization profile of the starch but reduces its pasting properties. Swelling and solubility of the flour and starches increased with increase in temperature. X‐ray diffraction revealed BNS and BAS exhibited “Type C” crystallinity pattern while BHS was “Type A.” The BNS granule was oval, its diameter between 22 and 30 μm, with no significant change in the morphology of BAS and BHS. The BG flour had 33% resistant starch and 11.63% digestible starch. Heat‐moisture treatment enhanced the resistant starch content of the native starch significantly.

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“…The nutrient content of field pea may vary due to genetic and environmental factors (Castell et al, 1996;Akbar et al, 2013;Wang and Castonguay, 2014). However, the analysed composition of the batch of field pea used in the present study was similar to that reported for Canadian field pea (Wang and Daun, 2004) or tabulated values (Sauvant et al, 2004;NRC, 2012).…”

Section: Discussionmentioning

confidence: 50%