Abstract
Two each of the vegetable and field pea varieties were investigated for physicochemical properties and proximate composition. Density ranged from 1·27 to 1·30 g/ml in different pea cultivars. The vegetable pea variety Arkel had higher hydration capacity, hydration index, swelling capacity and swelling index than the field pea cultivars. Varietal differences in field peas had no influence on the physicochemical properties. Field pea varieties contained higher amounts of total carbohydrates and lower amounts of ash, fat and crude fibre than vegetable peas. Bonneville, Arkel and Rachna varieties had similar crude protein values.
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