The authors gratefully acknowledge the financial support provided by the Saskatchewan Research Council and NSERC general funds. Processed pea samples were prepared by the National Research Council. Technical support was provided by H. Braitenbach and B. van Meter.
Preparation of High Protein Curd from Field Peas
Version of Record online: 25 AUG 2006
Journal of Food Science
Volume 48, Issue 2, pages 375–377, March 1983
How to Cite
GEBRE-EGZIABHER, A. and SUMNER, A. K. (1983), Preparation of High Protein Curd from Field Peas. Journal of Food Science, 48: 375–377. doi: 10.1111/j.1365-2621.1983.tb10746.x
- Issue online: 25 AUG 2006
- Version of Record online: 25 AUG 2006
- Ms received 6/16/82; revised 9/16/82; accepted 10/23/82.
Field peas were investigated as an alternative to soybeans to produce a high protein curd which resembles tofu. Yield, texture, color, proximate composition and sensory evaluation of both curds were compared. The yields of total curd from pea flour and soybeans were 13.6% and 39.8% respectively with protein yields of 43.0% and 55.5%. Amino acid composition of the pea curd compared quite closely to that of the soybean curd. Addition of gluten improved the sulfur amino acid profile but reduced the lysine content. Flavor of the pea and soybean curds was rated similar but texture and color of the pea curd was scored lower (p < 0.05). Gluten modified the texture and the color of the curds.