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Cooking quality and chemical composition of some early, medium and late maturing cultivars of pigeon pea (Cajanus cajan (L.) Mill.)

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Title Cooking quality and chemical composition of some early, medium and late maturing cultivars of pigeon pea (Cajanus cajan (L.) Mill.)
 
Creator Singh, U
Kherdekar, M S
Sharma, D
Saxena, K B
 
Subject Pigeonpea
 
Description Twenty pigeon pea (red gram) cultivars belonging to early, medium and late maturity groups grown during two seasons
were studied for the cooking quality and chemical composition. Although no clear cut differences in cooking time, water absorption, solids dispersion, texture (extrusion force) and chemical constituents of cultivars of different maturity groups were observed, the cooking quality of early cultivars appeared to be better than those of the medium and late ones. Of the various physicochemical characteristics, water absorption, solids dispersion and texture were highly and significantly correlated with the cooking time. This shows that these characteristics can be conveniently used as objective tests to study the cooking quality o f pigeon pea cultivars
 
Publisher Association Food Scientists and Technologists India
 
Date 1984
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://oar.icrisat.org/8323/1/Journal%20of%20Food%20Science%20and%20Technology_21_367-372_1984.pdf
Singh, U and Kherdekar, M S and Sharma, D and Saxena, K B (1984) Cooking quality and chemical composition of some early, medium and late maturing cultivars of pigeon pea (Cajanus cajan (L.) Mill.). Journal of Food Science and Technology, 21 (6). pp. 367-372. ISSN 0022-1155