The Effect of Canning Procedures on the Nutritive Value of the Protein in Peas

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Abstract
Three samples of Alaska field peas studied showed that canning procedures did not affect the protein efficiency. Rats on diets containing canned peas gained less weight than animals on the corresponding raw pea diets. When the peas were canned at a pH of 4.5, there was a significant decrease in the protein efficiency; when the canning was done at a pH of 8.5, the weight gain was significantly decreased. Supplementing raw peas with methionine substantially raised the protein efficiency. When lysine was used as a supplement for raw peas, a significant increase in protein efficiency resulted; but when it was used as a supplement for canned peas a significant decrease became apparent. A digestibility study showed that raw peas are somewhat more digestible than canned. The reducing sugar, alpha amino nitrogen, and methionine contents of the peas were decreased by canning procedures.