Legumes Field peas

Raw soybeans also maybe used as a supplemental protein source. Dry beans, ie, beans normally harvested in the green / imm a tiire state, fava beans, lupins, field peas, lentils, and other grain legumes are potential supplemental protein sources however, several of these may have deleterious effects, predominantly enzyme inhibition, on the animal. The supply of each is limited (5). 

Sleugh B, Moore KJ, George JR, Brummer EC (2000) Binary legume-grass mixtures improve forage yield, quality, and seasonal distribution. Agron J 92 24-29 Smolinska U, Morra MJ, Knudsen GR, James RL (2003) Isothiocyanates produced by Brassicaceae species as inhibitors of Fusarium oxysporum. Plant Dis 87 407-412 Soon YK, Harker KN, Clayton GW (2004) Plant competition effects on the nitrogen economy of field pea and the subsequent crop. Soil Sci Soc Am J 68 552-557... 

The predominant polysaccharide in dehulled field pea flour is starch (49.7-59.8%) and the major soluble sugars are a-galactosides (4.78%) and sucrose (1.85-2.2%) (8,23,24). Verbascose is the major a-galactoside present in field pea flour (23,24). The a-galactosides are the main contributors to the flatulence caused by ingestion of legume flours. 

Field Pea Flours in Bread Products. Legume flours, particularly soy, have long been incorporated into wheat-based products, both for their functional effects and for protein fortification. In general, increasing the levels of legume flours results in decreased loaf volume, lower crumb grain quality, and adverse flavor characteristics in the baked bread (Table III). 

Grain legumes have also been processed into refined starch (10,11) and protein isolates (12,13,14) by procedures derived from the traditional corn starch and soybean protein industries (15). However, comparative data on product yields, composition and losses have not been published. A commercial plant for the wet processing of field pea into refined starch, protein isolate and refined fiber has been established in Western Canada. Little is known about the characteristics of the protein isolate or refined fiber product. Water-washed starch prepared from the air-classified starch fractions of field pea (16,17) and fababean (6) have been investigated for certain physico-chemical and pasting properties. Reichert (18) isolated the cell wall material from soaked field pea cotyledons and determined its fiber composition and water absorption capacity. In addition, the effects of drying techniques on the characteristics of pea protein Isolates have been determined (14). 

Composition of legume flours. Proximate analyses of the dehulled flours of field pea and fababean (Table I) showed that the raw materials were typical of legume flours processed by previous investigators (3,8,24) but Colonna et al. (6) and Vose et al. (9) utilized field pea samples with higher concentrations of crude... 

The proportion of the legume flours which gelled when heated in a closed container increased from about 60 to 80% as a result of pin milling (Table IV). Also, most of the protein and starch fractions from field pea gelled under these conditions but a portion of fababean fractions remained as a pourable slurry. The proteinate and refined starch gave very firm gels. 

Field Peas Legume Annual Late spring to early fall 2 1/2 lbs. ... 

Flavour compounds influence the taste and quality of foods both of which are very important criteria in food selection and consumer acceptance. Pulse legumes such as field peas are increasingly used in foods such as soup mixes, purees, bakery and other processed products (Heng et al., 2004). In some parts of the world, particularly in Western countries, the presence of off-flavours in peas can be an obstacle to their consumption. 

Most work on carbohydrate and protein reserve deposition in dicots has been carried out using commercially important non-endospermic legumes, particularly the garden pea Pisum sativum), field pea (Pisum arvense) and broad bean, field bean or horse bean Vida faba), with fewer studies on the french bean or bushbean Phaseolus vulgaris) and soybean Glycine max). 

This legume is closely related to the field pea (Pisum arvense). 

The other extreme of the spectrum comprises those species which exhibit a very marked ability to reduce nitrate in their roots. Nitrate reductase levels in roots and in stems of these species are accordingly high in comparison with leaf tissue (Wallace and Pate, 1965 Atkins et al., 1979 Andrews et al., 1984). Included in this grouping are a number of legumes including field pea (Pisum arvense), white lupin, and certain woody species, especially gymnosperms and members of the Ericaceae and Proteaceae (Bollard, 1960 Martin et al., 1981 ... 

The faba bean, also known as field bean, horse bean and broad bean, is an annual legume that grows well in cool climates. It is well established as a feedstuff for horses and ruminants and is now receiving more attention as a feedstuff for poultry, particularly in Europe, because of the deficit in protein production. At the current time, the EU uses over 20 million t of protein feeds annually, but produces only 6 million t. The most suitable expansion in locally produced protein feedstuffs may be from crops of the legume family (beans, peas, lupins and soybeans). Field beans grow well in regions with mild winters and adequate summer rainfall and the beans store well for use on-farm. 

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