Chemical composition in relation to the cooking quality of field peas (Pisum Sativum L.).

Leguminous seeds are generally highly nutritious and have been used in the human diet for many centuries. The peasants of Asia and elsewhere grow leguminous seeds on small plots of land for their own consumption. The seeds are allowed to dry in the fields and are stored for use throughout the year. Dried seeds are either ground finely for use in baking or the whole seeds are boiled and used to make soups and curries. It has been known for centuries that seeds of the same variety may display variation in their cookability. The producer of commercial pea soups today is very aware of the variability in the cooking quality of his raw materials, as it may be necessary for him to change processing conditions to ensure the uniformity of the final product. [...