Nutritional evaluaiton of the seeds of three cultivars of pea (Pisum Satifvum L.)‎

Abstract EN

The nutritional characteristics of the seeds of 3 pea cultivars (Pisum sativmum L.), namely normal-leafed, semi-leafed (// 1195), and leafless (// 1198), have been compared regarding proximate analysis, vitamin and mineral contents as well as organoleptic quality.

Protein, ash, fat, crude fiber, nitrogen-free extract (NFE), calcium, zinc, niacin and energy contents were similar for the 3 cultivars.

The contents of iron, sodium, potassium and phosphorus were insignificantly higher for the normal-leafed type than those of the other two types.

However, the contents of vitamins Bl, B2 and carotenes were significantly higher for the semi-leafed and leafless cultivars.

The organoleptic testing showed van at in among the 3 cultivars regarding general appearance, flavor and overall acceptance.

The leafless cultivar had the highest score for seed softness.

The semi-leafed cultivar, however, had the highest score regarding the general appearance, flavour and overall acceptance.

These results indicate that the new cultivars were as good as the normal-leafed type in many respects and were superior to it in some others.

Thus, and because of their reported lower irrigation needs, they are recommended for growth in arid and semi-arid areas like Jordan.