Composition and some physical properties of different pea cultivars

The basic composition and physical properties such as firmness and cookability were determined for eight varieties or lines of pea and field pea. The discriminant components of peas were protein (19.5–28.9%), starch (46.1–54.6%) and in a less extent acid detergent fibre (10.0–11.6%) and dietary fibre (18.1–21.1%). The resistance of raw peas to crushing, expressed by the minimum destruction force, was highly differentiated (286–468 N). The relationships between the firmness of peas and their size, and the content of protein or acid detergent fibre, were found. High differences in cookability of peas did not correlate with either the firmness of raw peas or their use value.