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Nutritional quality evaluation of newly developed high-protein genotypes of pigeonpea (Cajanus cajan)

✍ Scribed by Umaid Singh; Ramamurthi Jambunathan; Kulbhushan Saxena; Nukala Subrahmanyam

Publisher
John Wiley and Sons
Year
1990
Tongue
English
Weight
484 KB
Volume
50
Category
Article
ISSN
0022-5142

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πŸ“œ SIMILAR VOLUMES

Cooking characteristics, chemical compos
Cooking characteristics, chemical composition and protein quality of newly developed genotypes of pigeonpea (Cajanus cajan L)
✍ Umaid Singh; Paleti Venkateswara Rao; Nukala Subrahmanyam; Kulbhushan Saxena πŸ“‚ Article πŸ“… 1993 πŸ› John Wiley and Sons 🌐 English βš– 527 KB

## 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 qua