Acta Scientiarum Polonorum Technologia Alimentaria

Abstract Seeds of the grass pea (Lathyrus sativus L.) cultivars ?Derek? and ?Krab?, with the dry matter content at the level of about 33%, were used for freezing and for canning. The level of ash, potassium, magnesium, calcium, iron, total phosphorus, phytic phosphorus, and alkalinity of ash were determined in the raw and blanched material and in the final products after 6-month storage. In comparison with the cultivar ?Derek?, raw seeds of ?Krab? contained more magnesium, iron, total phosphorus, and the level of alkality of ash was similar. Blanching of seeds reduced the level of ash and its alkalinity, potassium and phytic phosphorus. The cooking of frozen seeds and canning induced the reduction of the analysed components except for ash, calcium and alkalinity of ash. As compared with ?Derek?, the products of cultivar ?Krab?, contained greater quantities of most of the analysed components.