| Abstract | The composition off one variety of field peas (Pisum sativum L. ev. Trapper) containing 14.5-28.5% protein (dry, dehulled basis) was investigated. The variability in protein content did not appear to be related to the degree of maturation. Seventy-two percent of the difference in protein content between the highest and lowest protein content pea was accounted for by starch, 7.9% by lipid, 8.0% by neutral detergent fiber (NDF), 6.8% by sugars, and 3.6% by ash. Starch, lipid, NDF, sucrose, and nonprotein nitrogen content, the nitrogen solubility index, and zinc content were negatively correlated with pea protein content. In addition, the amino acids theronine, cystine, glycine, alanine, methionine, and lysine (expressed as milligrams of amino acid per gram of N) were similarly correlated. Total α-galactosides, verbascose, glutamicc acid, arginine, total pigments, and carotenoid pigments were positively correlated with protein content. The amino acid score, an index of nutritional quality, was negatively correlated with protein content. Xanthophylls (monohydroxy type) accounted for most of the difference in carotenoid content between the high and low protein content peas. |
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