Chemical Composition, Pasting, and Thermal Properties of 22 Different Varieties of Peas and Lentils

Eleven green pea, five yellow pea, and six lentil varieties were analyzed for their composition and pasting and thermal properties. Lentils had higher protein content (25.8–28.6%) than peas (22.2–27.6%). However, peas had higher fiber content (19.8–31.4%) than lentils (17.8–21.8%). Both peas and len...

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Bibliographic Details
Published in:Cereal chemistry 2017-05, Vol.94 (3), p.392-399
Main Authors: Li, Chongjun, Ganjyal, Girish M.
Format: Article
Language:English
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Summary:Eleven green pea, five yellow pea, and six lentil varieties were analyzed for their composition and pasting and thermal properties. Lentils had higher protein content (25.8–28.6%) than peas (22.2–27.6%). However, peas had higher fiber content (19.8–31.4%) than lentils (17.8–21.8%). Both peas and lentils showed similar starch content (41.5–52.3 and 43.5–50.0%, respectively), and they were both low in fat (
ISSN:0009-0352
1943-3638
DOI:10.1094/CCHEM-04-16-0080-R