Vol. 9, Issue 1 (2020)
Field pea (Pisum sativum) varieties: Shelf life evaluation and product development
Author(s): Kanchan Goswami and Pushpa Shukla
Abstract: Legumes are dicotyledonous seeds of plants that belong to the family Leguminosae. Field pea (Pisum sativum L.)-which is also known as common pea, dry pea, green pea (green seeded cultivars), yellow pea (yellow seeded cultivars), and garden pea-is a cool season crop, grown in the sub-tropics and at higher altitudes in the tropics. It is one of the four important cultivated legumes (others include soy-beans, groundnuts and dry-beans) in the world. Peas have long been recognised as an inexpensive, readily available source of protein, complex carbohydrates, vitamins and minerals. The high nutrient density of peas makes them a valuable food commodity, capable of meeting the dietary needs of the estimated 800-900 million undernourished individuals worldwide. So keeping in view the benefits of field pea present study was undertaken for shelf life evaluation and product development from improved varieties of field pea. The improved varieties (Pant P-13, Pant P-14, Pant P-25, Pant P-42 and Pant P-74) were obtained from CRC (Crop Research Centre), Pantnagar. Bengal gram flour and other ingredients were procured from the local market of Pantnagar, US Nagar, Uttarakhand. Standard procedures were used for shelf life analysis and product development. Results of Storage study showed that with increase in storage period moisture content and total plate count increases. From sensory evaluation it was found that there was non-significant difference in organoleptic characteristics of control (Besan) and Pant Pea-13 flour Dhokla. Nutrient composition of Pant Pea-13 flour dhokla revealed that it contained higher amount of protein (20.43%), carbohydrates (61.57%) and iron (6.65mg/100g) content than that of control dhokla.
How to cite this article:
Kanchan Goswami, Pushpa Shukla. Field pea (Pisum sativum) varieties: Shelf life evaluation and product development. J Pharmacogn Phytochem 2020;9(1):45-50.