Genotype and environment effects on the chemical composition and rheological properties of field peas.

BACKGROUND: The inclusion of pulses in traditional wheat‐based food products such as bread, cakes, and pasta is increasing as the food industry and consumers are recognizing the nutritional benefits due to high protein, antioxidant activity, and good sources of dietary fiber of pulses. In all crops, including cereals, oilseeds, and pulses, variability in chemical composition is known to exist due to genetic differences and environmental effects. This study reports the effect of genotype and environment on seed composition and the rheological properties of field‐pea genotypes for both field‐pea flour and isolated starch. RESULTS: Genotype had a significant effect on the chemical composition (protein, total starch, water‐soluble carbohydrates, and phenolic compounds), the mean starch granule size, and rheological properties (peak viscosity, breakdown viscosity, final viscosity, peak time, and pasting temperature) of the field peas. The growing environment also had a significant effect on starch granule size, phytic acid, water‐soluble carbohydrates, some phenolic compounds, and pasting characteristics of field peas. Genotype × environment (G × E) interactions were observed for protein, some phenolic compounds, and some pasting characteristics. CONCLUSION: Genotype and the growing environment had a significant effect on the chemical composition and rheological properties of the field pea. The variability in composition and quality traits could be exploited through plant breeding and optimized agronomic practices to increase production of field peas with the desired quality traits. © 2019 Society of Chemical Industry [ABSTRACT FROM AUTHOR]