Evaluation of Pigeon pea (Cajanus Cajan L.) Genotypes for Nutritional Quality

Kachare, D. P.; Satbhai, R. D.; Rathod, Dhanraj; Naik, R. M.

doi:10.18805/lr-3899

Cited by 5 publications

(5 citation statements)

References 7 publications

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“…Significantly the less methionine content was obtained (0.75g/16g N) in genotype KGD-2012 than the other varieties/ genotypes of chickpea. Similar results have been reported by several workers such as Gupta, et al [7], Kachare et al [8], reported similar range of variation of methionine content. The methionine content of chickpea was depicted graphically in Fig.…”

Section: Resultssupporting

confidence: 91%

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Evaluation of Amino Acids and Yield Components on Certain Promising Varieties of Chickpea (Cicer arietinum L.)

Kumar

Singh

Khan

et al. 2023

IJECC

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Chickpea (Cicer arietinum L.), often known as Bengal gram or Bengal gram, is a self-pollinated leguminous crop with diploid annual (2n = 16 chromosomes) that belongs to the family Leguminosae and sub family Papilinoceae. A lab experiment was conducted on Chickpea for biochemical and Physical characteristics on selected potential genotypes/varieties of chickpea [Cicer arietinum L.] in Completely Randomized Design (CRD) with 3 replication in pot in year of 2019-20. Seeds of chickpea genotypes/varieties were obtained from pulse Breeder, Department of Genetics and Plant breeding, CSAUAT, Kanpur. In the laboratory of CSA University's Department of Agricultural Biochemistry, Biochemical characteristics: ie. Methionine content, Tryptophan content and Physical characteristics: ie. No. of pod per plant, Yield (g/plant), Grain Yield (q/ha), Maturity period (days) were receded. Overall KGD-2021 Variety was better in terms of Biochemical as well as Physical characteristics of Chickpea followed by KGD-2012.

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Section: Resultssupporting

confidence: 91%

“…The chickpea genotype KGD-2021 had lower content of tryptophan (0.78g/16gN). Similar results have been also reported by [9,8]. The tryptophan content of chickpea was depicted graphically in Fig.…”

Section: (Ii) Tryptophan Content In Dhal (G/16g N)supporting

confidence: 90%

Evaluation of Amino Acids and Yield Components on Certain Promising Varieties of Chickpea (Cicer arietinum L.)

Kumar

Singh

Khan

et al. 2023

IJECC

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“…The ash content reported in pigeon pea seeds varies, ranging from 3.75% to 5.31%, as documented by multiple studies (Amarteifio et al 2002;Anjulo, Doda, and Kanido 2020;James et al 2020;Kachare et al 2019;Olalekan and Bosede 2010). Ash content serves as a measure of the total mineral content in food and is indicative of its overall mineral quality (Orekoya et al 2021).…”

Section: Ashmentioning

confidence: 90%

“…2020; Kachare et al. 2019; Olalekan and Bosede 2010). Ash content serves as a measure of the total mineral content in food and is indicative of its overall mineral quality (Orekoya et al.…”

Section: Nutritional Compositions Of Pigeon Peamentioning

confidence: 99%

Nutritional Composition, Bioactive Compounds, Food Applications, and Health Benefits of Pigeon Pea (Cajanus cajan L. Millsp.): A Review

Haji,

Teka,

Yirga Bereka

et al. 2024

Legume Science

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Pigeon pea is one of the most multipurpose grain legumes in the tropical and subtropical world. It is highly resilient to climate change due to drought tolerance. It ranks sixth following common beans, chickpeas, field peas, cowpeas, and lentils globally. Pigeon pea is an excellent source of high‐quality protein, essential amino acids, and minerals. Furthermore, pigeon pea is endowed with valuable water‐soluble vitamins such as thiamin, ascorbic acid, riboflavin, and niacin. With low levels of saturated fat and sodium and being cholesterol free, pigeon peas emerge as a nutritious dietary choice. Pigeon peas are rich sources of bioactive compounds with various potential health properties, including anti‐inflammatory, antibacterial, antioxidant, anticarcinogenic, and antidiabetic effects. Pigeon peas can be consumed in diverse forms, including whole seeds, split seeds (known as dhal), vegetables using green seeds, and fresh pods. Moreover, pigeon peas find application in a variety of food products, including bread, pasta, noodles, snacks, and biscuits. Despite their nutritional and medicinal properties, pigeon peas remain among the least utilized legumes globally. This review paper aims to provide up‐to‐date information on the nutritional compositions, bioactive compounds, food applications, and health benefits of pigeon peas.

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“…Meanwhile, lima beans have the lowest protein content and low levels of hydrophobic amino acids. The seed varieties, ecological diversity, different harvest, postharvest handling, and storage conditions influence the differences in the quantity and quality of protein in beans in different geographic locations (Sridhar and Seena 2006;Kachare et al 2019). Seidu et al (2015) reported that the hydrophobic amino acid content of lima beans ranged from 40.61% to 42.14% by protein weight, with a protein content of 14.53%-15.93% dry weight.…”

Section: Protein and Hydrophobic Amino Acid Content Of Various Legume...mentioning

confidence: 99%

Effect of legume varieties and fermentation time of tempe using usar inoculum on the inhibitory activity of angiotensin I-converting enzyme

Indrati¹,

Handayani²,

Rahayu³

et al. 2021

Biodiversitas

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Abstract. Indrati R, Handayani MT, Rahayu NA, Pebrianti SA. 2021. Effect of legume varieties and fermentation time of tempe using usar inoculum on the inhibitory activity of angiotensin I-converting enzyme. Biodiversitas 22: 5262-5267. The effect of three varieties of legumes, namely, velvet bean (Mucuna prurient), lima bean (Phasaelus lunatus L.), and pigeon pea (Cajanus cajan), on the activity of angiotensin I-converting enzyme (ACE) inhibitors was studied during tempe fermentation. Fermentation is one way to produce bioactive peptides. Furthermore, the effect of inoculum usar on tempe fermentation was studied. Hydrophobic amino acids are essential in binding firmly to the active site of ACE, and the research showed that pigeon pea had higher levels of hydrophobic amino acids compared with soybeans. The legumes affected the protease activity, peptide content, degree of hydrolysis, and production of ACE inhibitory (ACEI) activity during tempe fermentation. High protein levels and peptide content did not guarantee a high ACE inhibitor level. The mixed culture of usar caused no effect on the production of ACE inhibitors compared with a single culture of Raprima. Legume beans that reached optimal fermentation fast produced high levels of ACE inhibitors. Of the three types of legumes tested in the study, lima beans had the highest ACEI activity during fermentation.

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Evaluation of Pigeon pea (Cajanus Cajan L.) Genotypes for Nutritional Quality

Cited by 5 publications

References 7 publications

Evaluation of Amino Acids and Yield Components on Certain Promising Varieties of Chickpea (Cicer arietinum L.)

Evaluation of Amino Acids and Yield Components on Certain Promising Varieties of Chickpea (Cicer arietinum L.)

Nutritional Composition, Bioactive Compounds, Food Applications, and Health Benefits of Pigeon Pea (Cajanus cajan L. Millsp.): A Review

Effect of legume varieties and fermentation time of tempe using usar inoculum on the inhibitory activity of angiotensin I-converting enzyme

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