Analytical Tests

Pulse crops

Pulse is a derivative of the Latin word puls, meaning “porridge”. As members of the legume family, pulse crops are pod-bearing plants that produce dry edible seeds. They include peas, beans, chickpeas and lentils. Pulse crops are used for food and feed. They provide protein, fibre, complex carbohydrates, vitamins, and minerals. Analytical tests

• Identify the quality characteristics of pulses
• Determine end use of the seeds
• Help pulse researchers and plant breeders understand the effect of environment on pulse crop quality

Types of analytical tests

All pulse samples are tested for protein content, while only lentils are tested for seed size distribution. Pulse samples graded Canada No. 1 or No. 2 are tested for the following:

• 100-seed weight
• Water hydration capacity
• Cooking time (white pea beans)
• Cooked texture (peas)

(Refer to Pulse Crop Methods)

The importance of analytical test results to buyers, marketers and processors

Food manufacturers want to produce a consistent product. The following examples explain how results from analytical tests provide important information about how your crop will perform in processing.

• High protein content found in pulses has nutritional benefits for both humans and livestock.
• Because seed size causes variations in cooking quality, de-hulling efficiency, and the quality of foods prepared from pulses, export markets demand uniform seed size.
• Cooking time is one of the main considerations used for evaluating pulse-cooking quality. Longer cooking times can be a limitation to the end use of pulses and result in a loss of nutrients.