Physicochemical traits of Dekoko (Pisum sativum var. abyssinicum) seeds

• Published in: Plant foods for human nutrition (Dordrecht) Vol. 58; no. 4; pp. 275 - 283
• Main Authors: YEMANE, Asgedom, SKJELVAG, Arne O
• Format: Journal Article
• Language: English
• Published: Heidelberg Springer 2003
• Subjects: Amino Acids - analysis; Biological and medical sciences; Cereal and baking product industries; Cooking; Dietary Carbohydrates - analysis; Dietary Fiber - analysis; Food Analysis; Food industries; Fundamental and applied biological sciences. Psychology; Lysine - analysis; Minerals - analysis; Nutritive Value; Pisum sativum - chemistry; Plant Proteins - analysis; Seeds - chemistry; Starch and starchy product industries; Taste; Time Factors; Mineral; Heat treatment; Cooking; Seeds; Swelling; Fiber; Amino acids; Market price; Cooking time; Weight; Leguminosae; Volume; Aminoacid; Dicotyledones; Pisum sativum; Decortication; Angiospermae; Carbohydrate; Spermatophyta; Water absorption; Taste; Polysaccharide
• ISSN: 0921-9668; 1573-9104
• DOI: 10.1023/B:QUAL.0000040282.71696.c3

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.