AbstractThe canning characteristics of the Kaki and Saragateado pigeonpea selections have been studied. The selections were both found to yield nearly the same percentage of shelled-out peas. The Kaki selection was easier to shell than the Saragateado, although this difference was less pronounced when the pods were steamed before shelling. Shelled peas of both selections were found to have similar chemical and physical characteristics and to possess similar color at the same stage of development. The drained peas were similar in color when the two varieties were canned. The Saragateado selection was found to produce less turbid and lighter colored brines than the Kaki. Both selections were found to lack uniformity as to the size of peas.
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