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

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Relation http://oar.icrisat.org/6217/
http://dx.doi.org/10.1002/jsfa.2740610404
 
Title Cooking characteristics, chemical composition and protein quality of newly developed genotypes of pigeonpea (Cajanus cajan L)
 
Creator Singh, U
Rao, P V
Subrahmanyam, N
Saxena, K B
 
Subject Pigeonpea
Food and Nutrition
 
Description 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.
 
Publisher John Wiley & Sons
 
Date 1993
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://oar.icrisat.org/6217/1/J%20Sci%20Food%20Agric_61_395-400_1993.pdf
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