Two high-protein genotypes of pigeonpea (Cajanus cajan L ) , H P L 8 and H P L 40, were analysed for their nutritional quality characteristics, and the results were compared with those of normal-protein genotypes (C 11 and ZCPL 211). The protein content of the high-protein genotypes was higher on average by nearly 20% but their starch content, the principal constituent of the seed, was lower by about 8 %. The higher @action (about 7%) of globulin, the major storage protein, was associated with a lower glutelin fraction in the high-protein genotypes. The amino acid composition (g per 100 g protein) of the high-protein genotypes was comparable with those of the normal-protein genotypes. However, the sulphur-containing amino acids methionine and cystine were noticeably higher (about 25 %) in high-protein genotypes when results were expressed in g per 100 g sample. N o large differences in true protein digestibility, biological value and net protein utilisation were observed between H P and N P genotypes. True protein digestibility was significantly increased by cooking in both whole-seed and dhal samples. The values for utilisable protein were considerably higher in high-protein genotypes, suggesting their superiority from the nutritional point of view.
Eight newly developed pigeonpea genotypes (ICPL 87, ICPL 151, ICPL 270, ICPL 366, ICPL 87051, ICPL 87063, ICPL 87067, and ICPV I), 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 < 001) 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.
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