Drying and cooking effects on the final quality of pea grains (Pisum sativum L.) varieties

Genetic and process factors influence the final quality of dried pea seeds (Pisum sativum L.), particularly the physical properties and the proximal composition. The aim of this work was to evaluate the effect of air-drying temperature (45, 50, 55 and 60 degrees C) and cooking on physical and the proximal composition in two pea varieties (Obonuco Andina and Surena). The physical properties and the proximal composition were determined for the best drying treatment. All pea samples were dried until a final moisture content <_ 15% (w.b) was reached. The results showed that the drying temperature had a statistically significant effect on the final quality of both pea varieties. The treatment at 55 degrees C was determined to be the most suitable because it did not present any testa detachment or generate off-flavors.

Automated summary

This study evaluated the effect of air-drying temperature and cooking on the quality of pea seeds and found that a drying temperature of 55℃ was the most suitable, ensuring no negative impact on the seeds.