Seed Protein and Starch Qualities of Drought Tolerant Pigeonpea and Native Tepary Beans

Abstract

Tepary bean and pigeonpea were highly drought tolerant food legumes and were profitable in arid regions with sustainable productivity. Protein and starch, major constituents of legume grain, were used in various forms for human and animal consumption. Therefore, present investigation was carried out with an objective to evaluate protein content and various factors influencing qualities of starch in pigeonpea and tepary bean. Significant differences (p < 0.05) were observed for protein and starch qualities among the two crops and between the drought responsive cultivars of these crops. The protein content of pigeon pea (22.5-26.2 mg/100 mg) was high compared to tepary bean (17 to 26 mg/100 mg) seed. The resistant starch content of pure starch extracted from drought responsive cultivars varied from 1.09 (TB #7) to 8.75 (TB #31) in teparybean and 14.68% (G2) -21.35 % (W1) in pigeonpea. Amylose content of pigeonpea varied from 7.76 to 12.31% and the degree of crystallinity were 13.42 -19.30% with X-ray diffraction pattern of the C-type. The pigeonpea starch granules were large, oval to ellipsoidal shape with a smooth surface and mean granule size of 47.6 µm in length X 36.4 µm in width. The transition temperatures and enthalpy of gelatinization ranged from 67.25-68. ) on an average. In both crops, the gelatinization showed significant correlation with amylose content, crystallinity and granule size. Pigeonpea grain was superior with quality starch and protein with adequate amounts of digestible fiber without any reduction in quality during extraction of starch compared to tepary bean. Black seed coated tepary had lowest gelatinization energy compared to brown and white. The drought tolerant cultivars identified in teparybean (TB #24) and Pigeonpea (W1) with high resistant starch and protein content will be useful in selection for crop production, developing homozygous line for industrial use in southern USA.

Pulse fortified whole wheat bread: A review on dough rheology, bread quality, and sensory properties

“…According to Olagunju et al (2020), the composite flour displayed higher peak viscosity, trough viscosity as well as final viscosity at the increasing level of pigeon pea when compared to the whole wheat flour. Higher pasting characteristics of composite flour perhaps due to the low amylose content in the pigeon pea than the whole wheat flour (Narina et al, 2014). These results are opposite to the study executed by Wani et al (2016) for the preparation of Chapatti from the whole wheat flour fortified with different levels (5-20%) of a kidney bean and black gram flour.…”

Partial substitution of whole wheat with acha and pigeon pea flours influences rheological properties of composite flours and quality of bread

“…Chinma et al (2012) also observed higher pasting properties for wheat–plantain–sesame composite flours. Higher pasting values observed in composite flours may be attributed to reduction in amylose content of the flours; the flour substitutes (acha and pigeon pea) generally have lower amylose content (18.7–19.8% and 7.76–12.31%, respectively) than WWF (Jideani et al , 1996; Narina et al , 2014).…”

Genomics-assisted breeding for boosting crop improvement in pigeonpea (Cajanus cajan)

“…As pigeonpea is known to be one of the drought tolerant crops among the grain legumes, identification of candidate genes for imparting drought tolerance will be useful across the legume crops (Narina et al, 2014 ). The analysis of the pigeonpea genome has identified 111 proteins which were homologous to drought-responsive universal stress proteins (Varshney et al, 2012a ).…”