Effect of variety and processing on nutrients and certain anti-nutrients in field peas (Pisum sativum)

The effect of variety and processing (soaking, cooking and dehulling) on nutrients and anti-nutrients in field peas (Pisum sativum) was investigated. Analysis of variance showed that variety had a significant effect on crude protein, starch, ash, soluble dietary fibre (SDF), insoluble dietary fibre (IDF), total dietary fibre (TDF), trypsin inhibitor activity (TIA), minerals, phytic acid, sucrose and oligosaccharides. Soaking and cooking increased protein content, IDF, TDF, Ca, Cu, Mn and P in peas whereas ash content, Fe, K, Mg, Zn, sucrose and oligosaccharides were reduced. TIA was increased by soaking but reduced by cooking. Cooking was more effective than soaking in reducing oligosaccharides. Dehulling increased crude protein, starch, K, P, phytic acid, stachyose and verbascose content but reduced SDF, IDF, TDF, Ca, Cu, Fe, Mg and Mn.