Changes in some constituents of pea seed during commercial canning.

Changes in crude protein (CP), non protein nitrogen (NPN), total sulphur (TS) contents, carbon/nitrogen (C/N) and nitrogen/sulphur (N/S) ratios and albumin protein (AP) were studied in four sizes of peas at various stages of the commercial canning process. Of all the parameters considered, NPN, AP, and TS showed the most regular trend to decrease during the commercial canning process. In this paper the use of these three parameters is proposed to obtain a Heat Treatment Index (HTI) applicable to raw, blanched and canned peas, according to the equation: HTI = (NPN x AP)/TS.