Akademik Veri Yönetim Sistemi
ITALIAN JOURNAL OF FOOD SCIENCE, cilt.25, sa.3, ss.295-302, 2013 (SCI-Expanded)
The present study was aimed at evaluating the composition and nutrition of some commonly consumed pea cultivars. The investigated parameters included proximate composition, vitamin contents, antinutritional factors (ANF), fatty acids, tocopherols, sterols, amino acid and mineral contents. Variability was observed among investigated cultivars in terms of amino acid and sugar contents. Despite variations among sugar contents, sucrose and raffinose were noted as being present in highest and lowest concentrations, respectively, in all cultivars. The distribution patterns of various amino acids in these cultivars suggested sulphur-containing amino acids as limiting amino acids. Analysis showed almost similar proportions of biochemical constituents among all cultivars. The data show that, in terms of both quality and quantity, the pea cultivars can serve as a significant source of essential amino acids, and bioactive constituents to meet the demand of populations of Pakistan.