Search for predictors of cooking quality of marrowfat pea (Pisum sativum L) cultivars

2001 ◽  
Vol 81 (8) ◽  
pp. 701-705
Author(s):  
Geoffrey P Savage ◽  
Grace E Savage ◽  
Adrian C Russell ◽  
John P Koolaard
Keyword(s):  
Pisum Sativum ◽  
Cooking Quality ◽  
Pisum Sativum L

Effect of phosphorus rate and placement on the yield and cooking quality of field pea

1992 ◽  
Vol 72 (1) ◽  
pp. 251-255
Author(s):  
G. H. Gubbels
Keyword(s):  
Pisum Sativum ◽  
Cooking Quality ◽  
Field Pea ◽  
Triple Superphosphate ◽  
Phosphorus Fertilizer ◽  
Fertilizer Placement ◽  
Pisum Sativum L ◽  
Seeding Date ◽  
Nitrogen Phosphorus

High rates of phosphorus (P) banded with or near the seed did not consistently improve seed yield or cooking quality of yellow field pea (Pisum sativum L. ’Century’) in soils initially moderate to high in P. Triple superphosphate applied at 50 kg ha−1 P2O5 with the seed, in rows spaced 30 cm apart, resulted in small decreases in seedling stands, but generally did not reduce yields.Key words: Field pea (Pisum sativum L.), seeding date, nitrogen, phosphorus, fertilizer placement, cooking quality

Assessment of the nutritional quality of raw and extruded Pisum sativum L. var. laguna seeds

LWT ◽  
2011 ◽  
Vol 44 (5) ◽  
pp. 1303-1308 ◽  
Author(s):  
J. Frias ◽  
S. Giacomino ◽  
E. Peñas ◽  
N. Pellegrino ◽  
V. Ferreyra ◽  
...  
Keyword(s):  
Pisum Sativum ◽  
Nutritional Quality ◽  
Pisum Sativum L

ENERGY DISPERSIVE X-RAY ANALYSIS OF FIELD PEAS WITH DIFFERENT COOKING QUALITY

1983 ◽  
Vol 63 (4) ◽  
pp. 1071-1074 ◽  
Author(s):  
J. CHONG ◽  
S. T. ALI-KHAN ◽  
B. B. CHUBEY ◽  
G. H. GUBBELS
Keyword(s):  
Statistical Analysis ◽  
Pisum Sativum ◽  
Cooking Quality ◽  
Energy Dispersive ◽  
Protein Bodies ◽  
X Ray ◽  
Pisum Sativum L ◽  
Field Peas ◽  
Freeze Dried ◽  
High Concentrations

An energy dispersive X-ray (EDX) analytical method was used to study the freeze-dried powder of seeds of field peas (Pisum sativum L.) with good and poor cooking quality. EDX analysis of the electron-dense particles in the freeze-dried powder revealed the presence of high concentrations of Mg, P, and K, suggesting that the particles were protein bodies. Seeds with different cooking quality were compared with respect to the ratios of these elements in the dense particles. Statistical analysis indicated a significant correlation between these ratios and cooking quality.Key words: Pisum sativum, protein bodies, elemental analysis

scholarly journals Drying and cooking effects on the final quality of pea grains (Pisum sativum L.) varieties

2021 ◽  
Author(s):  
Dario Camilo PANTOJA ESPINOSA ◽  
Jader RODRÍGUEZ CORTINA ◽  
María HERNÁNDEZ CARRIÓN ◽  
Oswaldo OSORIO MORA
Keyword(s):  
Pisum Sativum ◽  
Pisum Sativum L
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