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

✍ Scribed by Umaid Singh; Paleti Venkateswara Rao; Nukala Subrahmanyam; Kulbhushan Saxena

• Publisher: John Wiley and Sons
• Year: 1993
• Tongue: English
• Weight: 527 KB
• Volume: 61
• Category: Article
• ISSN: 0022-5142
• DOI: 10.1002/jsfa.2740610404

✦ Synopsis

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.