Table 1.
Proximate composition of isolated pea proteins from different cultivars.
| Cultivar | Dry Matter (%) | Protein (%) | Ash (%) | Fat (%) | Protein Yield (g/kg) |
|---|---|---|---|---|---|
| Navarro | 93.0 ± 0.0 ab | 83.5 ± 0.4 c | 5.3 ± 0.3 cd | 5.9 ± 0.0 c | 33.8 |
| Dolores | 93.5 ± 0.1 ab | 89.5 ± 0.2 a | 5.4 ± 0.1 cd | 4.7 ± 0.1 d | 54.4 |
| Greenwich | 93.8 ± 0.0 ab | 83.6 ± 0.4 c | 6.0 ± 0.6 c | 9.0 ± 0.2 a | 34.8 |
| Bluetime | 94.4 ± 0.0 a | 84.1 ± 0.0 bc | 6.4 ± 0.4 c | 8.4 ± 0.3 a | 42.2 |
| Ostinato | 94.1 ± 0.0 a | 86.0 ± 0.5 b | 7.6 ± 0.4 b | 7.1 ± 0.4 b | 38.6 |
| Kalifa | 93.0 ± 0.0 ab | 86.9 ± 0.9 b | 5.9 ± 0.1 c | 7.0 ± 0.5 b | 46.2 |
| Salamanca | 93.7 ± 0.6 ab | 85.0 ± 0.3 bc | 6.1 ± 1.0 c | 8.7 ± 0.6 a | 42.2 |
| Florida | 92.5 ± 0.0 b | 87.4 ± 1.1 b | 5.6 ± 0.1 cd | 7.4 ± 0.7 b | 59.2 |
| RLPY 141091 | 93.4 ± 0.0 ab | 90.3 ± 0.0 a | 8.5 ± 0.7 a | 7.3 ± 0.8 b | 53.6 |
| Orchestra | 92.8 ± 0.3 b | 87.1 ± 0.1 b | 6.7 ± 1.1 c | 6.2 ± 0.9 c | 62.2 |
| Astronaute | 96.0 ± 0.2 a | 86.4 ± 0.1 b | 5.4 ± 0.1 cd | 7.8 ± 0.1 b | 42.1 |
| Croft | 92.5 ± 0.1 b | 86.7 ± 0.6 b | 6.2 ± 0.1 c | 7.8 ± 0.1 b | 47.3 |
a–d Different letters indicate significant differences at the p ≤ 0.05 level for each column. Result expressed as mean ± standard deviation (n = 2) adapted from Garcia-Arteaga [17].