Abstract
The aims of this study were to determine the protein quality and trypsin inhibitor level for five cultivars of white field peas ('Rex’, ‘Eiffel’, ‘Bohatyr’, ‘CFR/384’, ‘Austin') as compared with a single cultivar of marrowfat pea ('Midichi'), and to determine the effects of heat treatment on these factors. Protein quality was determined using the protein efficiency ratio (PER) rat bioassay. Trypsin inhibitor content was determined by an in vitro colorimetric assay, and heat treatment was achieved using an autoclave. PER was not significantly affected by cultivar or heat treatment, nor was there a significant cultivar × heat treatment interaction for PER (all P > 0.05). Trypsin inhibitor content ranged between 0.52 and 2.44 units mg‐1 sample and the mean overall reduction in activity with heat treatment was 11 %. No significant differences were observed in protein quality between cultivars nor between raw and heat‐treated samples when the environmental conditions and cultural practices were the same for the production of all seed.
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