Skip to main content
SpringerLink
Log in

Physicochemical Traits of Dekoko (Pisum sativum var. abyssinicum) Seeds

  • Published:
Plant Foods for Human Nutrition Aims and scope Submit manuscript

Abstract

Dekoko (Pisum sativum var. abyssinicum) has high appreciation for its taste and obtains a premium price in local markets compared to Ater (Pisum sativum var. sativum). However, data on the physicochemical traits of Dekoko seeds were lacking. This paper reports on the physicochemical features of Dekoko and compares the results with that of Ater. Seed weight and seed volume were 36 and 30%, respectively, higher in Ater, while water absorption, percent seed swelling, and percent husk were higher in Dekoko. Cooking time was shorter for Dekoko than Ater seeds. Decortication reduced cooking time on average by 39 and 45 min in Dekoko and Ater, respectively. Cotyledon flour of Dekoko contained 251 g crude protein, 19 g fat, 31.7 g total sugars, 370 g starch, and 130 g neutral detergent fiber per kilogram DM. These traits were significantly higher in Dekoko than in Ater, except for starch, which was higher in the latter. Arginine, asparagine, and glutamine occurred in larger proportions, and collectively contributed about 39% to the total amino acids in both varieties. Lysine contributed about 7%, while sulfur containing amino acids constituted about 3.0 and 2.3% of the total amino acids in Dekoko and Ater, respectively. Ca and Mg were higher in Ater, while P was higher in Dekoko. Based on the observations it was concluded that Dekoko is a suitable supplementary protein source for a cereal-based diet.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Similar content being viewed by others

References

  1. Black GR, Singh U, Mears C (1998) Effects of genotype and pretreatment of field peas (Pisum sativum) on dehulling and cooking quality. J Sci Food Agric 77: 251–258.

    Google Scholar 

  2. Deshpande SU, Deshpande SS (1991) Legumes. In: Salunkhe KD, Deshpande SS (eds), Foods of Plant Origin. Production, Technology and Human Nutrition. New York: Van Nostrand Reinhold, pp 137–300. AVI Book.

    Google Scholar 

  3. Schroeder EH (1982) Quantitative studies on the cotyledonary protein in the genus Pisum. J Sci Food Agric 33: 623–633.

    Google Scholar 

  4. AOAC (1990) Official Methods of Analysis, 15th edn. Washington, DC: Association of Official Analytical Chemists.

    Google Scholar 

  5. McCleary BV, Solah V, Gibson TS (1994) Measurement of total starch in cereal flours and products. J Cereal Sci 20: 51–58.

    Google Scholar 

  6. Solberg Y (1964) Metodesamling for landbrukskjemiske kontrollstasjoner ved LD. Basert på hovedoppgave ved KA, Olav Bjørnsen, 1962.

    Google Scholar 

  7. van Soest PJ, Robertson JB, Lewis BA (1991) Methods for dietary fiber, neutral detergent fiber, and nonstarch polysaccharides in relation to animal nutrition. J Dairy Sci 74: 3583–3597.

    Google Scholar 

  8. European Community (1998) Establishing community method of analysis for the determination of amino acids (Dir. 98/64/EC). Off J Eur Communities, pp 14–28.

  9. AOAC (1988) Official Methods of Analysis. Washington, DC: Association of Official Analytical Chemists.

    Google Scholar 

  10. Malkomesius PE, Nehring K (1951) Chemische Untersuchung von Futtermitteln. In: Herrmann R (ed), Handbuch der landwirtschaftlichen Versuchs-und Untersuchungsmethodik (Methodenbuch) Band III. Berlin: Neumann Verlag, p 15.

    Google Scholar 

  11. Munier-Jolian NG, Ney B (1998) Seed growth in grain legumes. II Seed growth rate depends on cotyledon cell number. J Exp Bot 51: 167–175.

    Google Scholar 

  12. Lemontey C, Mousset-Declas C, Munier-Jolian N, Boutin JP (2000) Maternal genotype influ-ences in pea seed size by controlling both mitotic activity during early embryogenesis and final endoreduplication level/cotyledon cell size in mature seed. J Exp Bot 51: 167–175.

    Google Scholar 

  13. Borowska J, Zadernowski R, Konopka I (1996) Composition and some physical properties of different pea cultivars. Nahrung 40: 74–78.

    Google Scholar 

  14. Rockland LB, Zaragosa EM, Oracca-Tettech R (1979) Quick-cooking winged beans. J Food Sci 44: 1004–1007.

    Google Scholar 

  15. Newman CW, Newman RK, Lockerman RH (1988) Utilization of food legumes in human nutrition. In: Summerfield RJ (ed), World Crops: Cool Season Food Legumes. Dordrecht, The Netherlands: Kluwer Academic Publishers, pp 405–411.

    Google Scholar 

  16. Walker AF, Kochhar N (1982) Effects of processing including domestic cooking on nutritional quality of legumes. Proc Nutr Sco 41: 41–51.

    Google Scholar 

  17. Alonso R, Orue E, Marzo F (1998) Effects of extrusion and conventional processing methods on protein and antinutritional factor contents in pea seeds. Food Chem 63: 505–512.

    Google Scholar 

  18. Igbasan AF, Guenter W, Slominiski AB (1997) Field peas: Chemical composition, energy and amino acid availabilities for poultry. Can J Anim Sci 77: 293–300.

    Google Scholar 

  19. Zdunczyk Z, Godycka I, Amarowicz R (1997) Chemical composition and antinutritional factors in Polish cultivars of pea. Plant Foods Hum Nutr 50: 37–45.

    Google Scholar 

  20. Jones AD, Barber ML, Hedley CL (1996) What is the potential for improving the quality of oil in dried peas? In: Fenwick RG, Hedley C, Richards RL, Khokhar S (eds), Agri-Food Quality. An Interdisciplinary Approach. Cambridge: The Royal Society of Chemistry Information Services, pp 162–165.

    Google Scholar 

  21. Singh U (1985) Nutritional quality of chickpea: Current status and future research needs. Plant foods Hum Nutr 35: 339–351.

    Google Scholar 

  22. Bear JD, Rumpler VW, Miles WC, Fahey CG (1997) Dietary fiber decreases the metabolizable energy content and nutrient digestibility of mixed diets fed to humans. J Nutr 127: 579–586.

    Google Scholar 

  23. Aldoori HW, Giovannucci LE, Rockett HR, Sampson L, Rimm BE, Willett CW (1997) Aprospec-tive study of dietary fiber types and symptomatic diverticular diseases in men. J Nutr 128: 714–719.

    Google Scholar 

  24. FAO/WHO (1991) Protein Quality Evaluation. Rome: Food and Nutrition Paper 51, 66 pp.

    Google Scholar 

  25. Reeds PJ (2000) Dispensable and indispensable amino acids for humans. J Nutr 130: 1835S–1840S.

    Google Scholar 

  26. Igbasan AF, Guenter W, Warkentin DT, Mcandrew WD (1996) Protein quality of peas as influ-enced by location, nitrogen application and seed inoculation. Plant Foods Hum Nutr 49: 93–105.

    Google Scholar 

  27. Singh U, Rao PV, Subrahmanyam N, Saxena K (1993) Cooking characteristics, chemical com-position and protein quality of newly developed genotypes of pigeonpea (Cajanus cajan L). J Sci Food Agric 61: 395–400.

    Google Scholar 

  28. Meiners RC, Derise LN, Lau CH, Crews GM, Ritchey JS (1976) The content of nine mineral elements in raw and cooked matured dry legumes. J Agric Food Chem 24: 1126–1130.

    Google Scholar 

  29. McCarthy AM, Murphy EW, Ritchey JS, Washburn CP (1977) Mineral content of legumes as related to nutrition labelling. Food Technol 31: 86–91.

    Google Scholar 

  30. Singh S, Singh HD, Sikka KC (1968) Distribution of nutrients in the anatomical parts of common Indian pulses. Cereal Chem 45: 13–18.

    Google Scholar 

  31. Williams CP, Singh U (1988) Quality screening and evaluation in pulse breeding. In: Summerfield JR (ed), World Crops: Cool Season Food Legumes. Dordrecht, The Netherlands: Kluwer Academic Publishers, pp 445–457.

    Google Scholar 

  32. Miller SA (1997) Calcium and vitamin D deficiencies: A world wide issue? Food Nutr Agric 20: 27–43.

    Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Agricultural University of Norway, Department of Horticulture and Crop Sciences, PO Box, 5022, N-1432 Ås, Norway

    Asgedom Yemane & Arne O. Skjelvåg

Authors
  1. Asgedom Yemane
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Arne O. Skjelvåg
    View author publications

    You can also search for this author in PubMed Google Scholar

Rights and permissions

Reprints and permissions

About this article

Cite this article

Yemane, A., Skjelvåg, A.O. Physicochemical Traits of Dekoko (Pisum sativum var. abyssinicum) Seeds. Plant Foods Hum Nutr 58, 275–283 (2003). https://doi.org/10.1023/B:QUAL.0000040282.71696.c3

Download citation

  • Issue Date:

  • DOI: https://doi.org/10.1023/B:QUAL.0000040282.71696.c3

Search

Navigation