Cooking characteristics, chemical composition and protein quality of newly developed genotypes of pigeonpea (Cajanus cajan L)

    Singh, U and Rao, P V and Subrahmanyam, N and Saxena, K B (1993) Cooking characteristics, chemical composition and protein quality of newly developed genotypes of pigeonpea (Cajanus cajan L). Journal of the Science of Food and Agriculture, 61 (4). pp. 395-400. ISSN 0022-5142

    [img] PDF - Published Version
    Restricted to ICRISAT users only
    Download (1MB) | Request a copy

    Abstract

    Eight newly developed pigeonpea genotypes (ICPL 87, ICPL 151, ICPL 270, ICPL 366, ICPL 87051, ICPL 87063, ICPL 87067, and ICPV 1), and the two controls (BDN 2 and C 11) were analysed for cooking quality parameters and chemical composition, including amino acids and minerals. Protein quality was evaluated by determining the true protein digestibility, biological value, net protein utilisation (NPU), and utilisable protein. These genotypes differed significantly (P < 0–01) in the dhal cooking time. Sensory properties of dhal of these genotypes were found to be within the acceptable range, even though there were considerable differences among genotypes. Dhal protein, calcium, magnesium, zinc, and iron contents of these genotypes showed noticeable differences. Calcium content of ICPL 87067 was the highest (85-6 mg per 100 g) and of ICPL 87 the lowest (54-4 mg per 100 g) indicating large differences among the newly developed genotypes. No noticeable differences in sulphur-containing amino acids of these genotypes were observed. NPU was the highest (65–4%) for ICPL 366 and the lowest (56–6%) for ICPL 270 and ICPL 87067 indicating significant (P < 0–01) differences among genotypes studied.

    Item Type: Article
    Divisions: UNSPECIFIED
    CRP: UNSPECIFIED
    Uncontrolled Keywords: cooking characteristics;chemical composition;dhal;protein quality;pigeonpea
    Subjects: Mandate crops > Pigeonpea
    Others > Food and Nutrition
    Depositing User: Mr Siva Shankar
    Date Deposited: 15 Nov 2012 04:55
    Last Modified: 15 Nov 2012 04:55
    URI: http://oar.icrisat.org/id/eprint/6217
    Official URL: http://dx.doi.org/10.1002/jsfa.2740610404
    Projects: UNSPECIFIED
    Funders: UNSPECIFIED
    Acknowledgement: The authors thank G. Venkateswarlu and BH Rao for their technical assistance in the present study.
    Links:
    View Statistics

    Actions (login required)

    View Item View Item
    OAR@ICRISAT is powered by EPrints 3 which is developed by the School of Electronics and Computer Science at the University of Southampton. More information and software credits.