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Pigeonpea grain quality investigated at ICRISAT

OAR@ICRISAT

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Relation http://oar.icrisat.org/7420/
 
Title Pigeonpea grain quality investigated at ICRISAT
 
Creator Singh, U
Jambunathan, R
 
Subject Pigeonpea
 
Description Grain quality in pigeonpeas is a composite of several factors: nutritional quality, anti-nutritional factors, digestibility and availability of nutrients, cooking quality, consumer acceptability and storage stability. Protein determinations conducted at ICRISAT indicate that protein content among pigeonpea cultivars averages 23.2% and ranges from 15.1-31.5%. Crosses between pigeonpea and Atylosia have produced lines with protein content consistently above 30%. Methionine, cysteine and tryptophan are limiting amino acids in pigeonpea; accurate analysis for these compounds requires specialized procedures and additional expensive work. A rapid and inexpensive calorimetric analysis for these amino acids is now being sought. Pigeonpeas are reported to contain smaller amounts of anti-nutritional factors than soybeans, but it was noted that wild relatives of the pigeonpea (Atylosia spp.) used for crossing have higher proportions. These factors may be destroyed by proper cooking. Cooking time has been found to vary from 24-68 minutes. Organoleptic qualities are important consumer considerations
 
Publisher International Crops Research Institute for the Semi-Arid Tropics
 
Date 1981
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://oar.icrisat.org/7420/1/IPN_1_38-39_1981.pdf
Singh, U and Jambunathan, R (1981) Pigeonpea grain quality investigated at ICRISAT. International Pigeonpea Newsletter, 1. pp. 38-39. ISSN 0255-786X