Effects of Processing on Amino Acid and Mineral Contents of Peas

ABSTRACT

Changes in amino acid and mineral contents of peas (P. sutivum L.) at various stages of commercial processing were studied. Samplings were made during the 1975–1979 seasons, on four cultivars, on different grade sizes of peas, at various stages of the canning process, and at three processing plants. Amino acids were analyzed by ionexchange column chromatography, and minerals were determined by an atomic absorption spectrophotometer. Significant differences were found in certain amino acids in different cultivars and grade sizes, and during canning but not in different canning plants. Differences in minerals in different cultivars, growing seasons, grade sizes, and processing plants were minor, but the canning process significantly affected the Na, K, P, and Mg content of canned peas.