Abstract
A field experiment was conducted during Rabi season of 2016 at Legume Section, C.S. Azad University of Agriculture & Technology, Kanpur to study the quality characteristics of certain promising varieties/genotypes of pea (Pisum sativum L). The seven promising varieties/and four genotypes of pea were evaluated for quality characteristics. The test weight of pea was recorded significantly highest in variety Shikha (327.55 g) while it was lowest in genotype KPMR-860 (275.26 g). Highest dhal recovery was obtained in variety Shikha while lowest in Sapna variety of pea. The variety Rachna was identified to have the lowest broken dhal recovery among different varieties of pea. The husk percent of whole grain varied from 5.57–9.76%. The lowest husk recovery was obtained in variety Sapna (5.57%) than rest of the varieties and genotypes. The range of variation for loss of processing in dhal varied from 7.74–15.29%. The variety Shikha had lowest loss of processing. Results on nutritional parameters revealed that protein content varied from 20.43 to 24.53 per cent in dhal. Highest protein content was obtained in variety Rachna while minimum in variety HFP-4 (Aparna). Highest methionine content was recorded in varieties Jai and Rachna, the value being 1.29 g/16 g N. Highest tryptophan content of 1.33 g/16 g N was obtained in pea variety Indra.
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