HARDNESS PHENOMENON IN BEACH PEA (Lethyrus maritimus L.)

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dc.contributoren-US
dc.creatorChavan, U.D.; Mahatma Phule Krishi Vidyapeeth, Rahuri, India - 413722
dc.creatorAmarowicz, R.; Institute of Animal Reproductions and Food Research of the Polish Academy of Sciences, Division of Food Science, Olsztyn, Poland
dc.creatorShahidi, F.; Professor of Biochemistry, Memorial University of Newfoundland, St. John’s, Canada
dc.date2013-04-21
dc.date.accessioned2018-05-02T01:18:08Z
dc.date.available2018-05-02T01:18:08Z
dc.date.issued2013-04-21
dc.descriptionBeach pea is mostly grown on seashores and it contains higher amount of protein than other legumes. However, the pea has several undesirable  attributes, such as long cooking time and hard to germinate (imbibitions) that limited its use as food. The present investigation aimed to study the physico-chemical properties, cooking characteristics and hull crude fibre structure of beach pea as compare to other similar legumes. Standard methods of processing pulses were used for present study. Beach pea seeds contained very low grain weight, density, hydration capacity,  hydration index, swelling capacity and swelling index than the green pea and field pea. Beach pea had higher amount of crude protein, ash, crude fibre and polyphenols, but lower in starch content than the green pea and field pea. Without any treatment to beach pea seeds the water uptake capacity was very low. Mechanical treatment to beach pea seeds increasedthe water uptake percentage. The recovery of hull was 3 to 6 times higher in beach pea than that of green pea and field pea. The crude protein  content in beach pea hull was 2-5% higher than others. The beach pea hull, dhal and whole seeds were good source of macro- and micro- minerals than that of the other two peas. The electron microscopic  structure of beach pea hull crude fibre showed a very close and compact structure than green pea and field pea hull crude fibre structure. Lowering the hardness of beach pea seeds with mechanical or chemical treatments will give more scope for their utilization in the human nutrition.en-US
dc.formatapplication/pdf
dc.identifierhttp://ejurnal.litbang.pertanian.go.id/index.php/ijas/article/view/1060
dc.identifier10.21082/ijas.v14n1.2013.p36-43
dc.identifier.urihttps://repository.pertanian.go.id/handle/123456789/52
dc.languageeng
dc.publisherIndonesian Agency for Agricultural Research and Developmenten-US
dc.relationhttp://ejurnal.litbang.pertanian.go.id/index.php/ijas/article/view/1060/906
dc.source2354-8509
dc.source1411-982X
dc.sourceIndonesian Journal of Agricultural Science; Vol 14, No 1 (2013): April 2013; 36-43en-US
dc.titleHARDNESS PHENOMENON IN BEACH PEA (Lethyrus maritimus L.)en-US
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:eu-repo/semantics/publishedVersion
dc.typePeer-reviewed Articleen-US
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