Protein quality of pigeonpea (Cajanus cajan(L.) Millsp.) as influenced by seed polyphenols and cooking process

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 📂 Article 📅 1993 🏛 John Wiley and Sons 🌐 English ⚖ 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