The Griffith Laboratories, Inc.

Frederick William Comer

A method of removing orange-brown color causing constituents from yellow pea flour in the manufacture of a high protein pea flour wherein the flour is heat treated including the steps of extracting the flour with a solvent comprising a C1, C2 or C3 monohydric alcohol at a temperature above 40.degree. C. and not more than 30% water by volume to increase the extraction power to remove the brown color causing constituents and then removing the residual solvent from the flour.

Decoloring of pea flour

A method of removing bitter flavor and pea flavor from a pea flour for addition to food systems comprising the steps of contacting the flour with steam for a time duration sufficient to debitter the pea flavor and cause the steam to take up volatiles and then leading off the steam and volatiles before a substantial cooked pea flavor develops.

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Agincourt, Canada

Frederick William Comer