Prediction of crude protein content in field peas using near infrared reflectance spectroscopy

Canadian Journal of Plant Science

Volumn 86, Issue 1, 2006, Pages 157-159

  Arganosa, G C ^a   Warkentin, T D ^a   Racz, V J ^a   Blade, S ^b,d   Phillips, C ^b   Hsu, H ^c  

^a UNIVERSITY OF SASKATCHEWAN   (Canada)

^b ALBERTA AGRICULTURE AND RURAL DEVELOPMENT   (Canada)

^c 304 JG o'Donoghue Building ^*

^d INTERNATIONAL INSTITUTE OF TROPICAL AGRICULTURE   (Nigeria)

Author keywords

Crude protein; Field pea; Near infrared reflectance spectroscopy

Indexed keywords

INFRARED SPECTROSCOPY; LEGUME; NEAR INFRARED; PLANT BREEDING; PREDICTION; PROTEIN;

CANADA; NORTH AMERICA; SASKATCHEWAN;

PISUM SATIVUM;

EID: 33750514059     PISSN: 00084220     EISSN: None     Source Type: Journal    
DOI: 10.4141/P04-195     Document Type: Article

References (6)

1. American Association of Cereal Chemists. 1995. AACC Method 46-30. Crude protein-combustion method. 9th ed. American Association of Cereal Chemists, Inc., St. Paul, MN.
2. Davies, A. M. C., Coxon, D. T., Gavrel, G. M. and Wright, D. J. 1985. Determination of starch and lipid in pea flour by near infrared reflectance analysis. The effect of pea genotype on starch and lipid content. J. Sci. Food Agric. 36: 49-54.
3. Davies, A. M. C. and Wright, D. J. 1984. Determination of protein in pea flour by near infrared analysis. J. Sci. Food Agric. 35: 1034-1039.
4. Jung, C. S., Kim, B. J., Kwon, Y. C., Han, W. Y. and Kwack, Y. H. 1998. Analysis of protein and moisture contents in pea (Pisum sativum L.) using near-infrared reflectance spectroscopy. Korean J. Crop Sci. 43: 101-104.
5. Mark, H. 2001. Qualitative near-infrared analysis. Pages 223-228 in P. Williams and K. Norris eds. Near-infrared technology in the agricultural and food industries. American Association of Cereal Chemists, Inc., St. Paul, MN.
6. Williams, P. C., Stevenson, S. G., Starkey, P. M. and Hawtin, G. C. 1978. The application of near infrared reflectance spectroscopy to protein-testing in pulse breeding programmes. J. Sci. Food Agric. 29: 285-292.