Effect of Genotype, Year, and Location on the Proximate Composition and <i>In Vitro</i> Protein Quality of Select Pea Cultivars
Matthew G. Nosworthy, Shaoming Huang, Adam Franczyk, Gene Arganosa, Thomas D. Warkentin, James D. House
Abstract
Peas are grown around the world and are utilized for both human and animal consumption. The variability in the nutritional composition of peas can be attributed to multiple factors, including the genetic background and environmental conditions. This study investigated six seed nutritional parameters across 12 cultivars grown in four locations during four years. A subset of these cultivars were then assayed for amino acid composition and in vitro protein digestibility. The genotype and year of cultivation had the greatest impact on seed quality parameters. The in vitro protein quality of peas was also significantly affected by the genotype and year of cultivation. While the year of cultivation cannot be controlled, identifying the seed characteristics of common cultivars is essential in selecting the optimal cultivar for individual product development.