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

DOI: 10.18805/LR-3899    | Article Id: LR-3899 | Page : 485-489
Citation :- Evaluation of Pigeon pea (Cajanus Cajan L.) Genotypes for Nutritional Quality.Legume Research-An International Journal.2019.(42):485-489
D.P. Kachare, R.D. Satbhai, D.B. Rathod and R.M. Naik dpkachare@rediffmail.com
Address : Department of Biochemistry, Mahatma Phule Krishi Vidyapeeth Rahuri-413 722, Maharashtra, India.
Submitted Date : 2-06-2017
Accepted Date : 24-11-2017

Abstract

An experiment was conducted for evaluation of proximate composition of 25 pigeon pea genotypes (Cajanus cajan L.)”differing in colour. The analysis revealed significant differences in the content of moisture (7.04-12.09%); crude protein (17.62- 25.45%); crude fat (1.41-2.93%); carbohydrate, (49.68-60.48) and ash (3.05-5.00%). Limiting amino acids viz tryptophan and methionine were ranged from 0.56-1.03 and 0.70-1.16 g/16g N respectively.  The genotype PT-012-16 was found to be high in protein (25.45%), whereas the genotype PT-04-391 recorded the highest fat (2.93%). The higher tryptophan was observed in genotype PT-012-26 (1.03 g/16g N) whereas highest methionine content was recorded in PT-012-6 (1.16 g/16g N).  All genotypes under study were found to be deficient in both the limiting amino acids tryptophan and methionine when compared with the WHO/FAO reference standard. This study revealed that the genotypes PT-012-9, PT-012-16 and PT-012-23 were found to be promising for future breeding programme for nutritional quality improvement.

Keywords

Anti-nutritional factors Limiting amino acids Pigeon pea Proximate composition

References

  1. A.O.A.C. (1990).Official Methods of Analysis (15th edn.), Association of Official Analytical Chemists, Washington, D.C
  2. Aparna, K. (2004). Evaluation of proximate composition of grains and leaf nitrate reductase activity in different maturity group pigeonpea cultivars. An M.Sc. (Agri.) Thesis, M.P.K.V., Rahuri, Dist. Ahmednagar.
  3. Chaturvedi, S.K. and Ali, M.(2002).‘Poor man’s meat’ needs fresh fillip. The Hindu Survey of Indian Agriculture, pp. 63-69.
  4. Chavan, J.K., Kadam, S.S., and Salunke, D.K.(1989). Chemical composition of some pigeon pea cultivars. In : Nutritional Chemistry, Processing Technology and Utilization (Salunkhe, D.K. and Kadam, S.S. eds.), CRC Press, Inc. Boca Ratoon, Florida.2:255-270.
  5. FAO (2010). FAOSTAT. Food and Agriculture Organization of the United Nations. Web. http://faostat.fao.org/default.aspx.
  6. Glick, Z and Joslyn, M.A.(1970).Food intake depression and other metabolic effects of tannic acid in rats. J. Nutr. 100: 507-515.
  7. Gupta, R.K, Srivastava, R.P and Srivastava, G.K. (2000).Quality of different genotypes of pigeonpea (Cajanus cajan L.). Indian J. Agric. Biochem.13: 52-53.
  8. Jood, S., Sharma, A and Sehgal, S.(1996).Nutritional quality, cooking character and consumer and preferred characteristics of pigeon pea and green gram. A paper presented at Twenty Ninth Annual Meeting of Nutritional Society of India, November, 21-22, 1996, pp. 43-44.
  9. Kachare, D.P., Chavan, J.K and Kadam, S.S.(1998).Nutritional quality of some cultivars of cowpea.Pl. Foods Hum. Nutr. 38: 155-162.
  10. Lawn, R.J. and Troedson, R.J.(1990). Pigeonpea. In : Pigeonpea : Physiology of yield formation (Nene, Y.I., Hall, S.D. and Shella, V.K., eds.) ICRISAT, Patancheru, Hyderabad, India. pp. 190-191.
  11. Ma, Y. and Bliss, F.A. (1978).Tannin content and inheritance in common bean. Crop Sci. 18: 201-204.
  12. Macrae, R., Robinson, R.K. and Sadler, M.J.(1993). Encyclopedia of Food Science. Food Technology and Nutrition, Academic Press. Harcourt Brace Javanouish Publishers, London. 6: 3841-3845.
  13. McCarthy.T.E.,Paille,M.M.(1959).Rapid determination of methionine in crude protein.Biochem.Biophys Res.Commun.1:29-33.
  14. Morton, J.R. 1970.Tentative correlation of plant usage and esophageal cancer zones. Econ. Bot. 24: 217-275.
  15. Nene, Y.L., Susan, D. Hall and V.K. Sheila. (1990). Pigeonpea In : Geography and importance (Nene, Y.L., Hall, S.D. and Sheila, V.K., eds.), ICRISAT, Patencheru, Hyderabad, India, pp. 1-4.
  16. Oke David G.(2014). Proximate and Phytochemical analysis of Cajanus cajan(Pigeon Pea) leaves. Chem Sci Trans.3(3):1172-1178.
  17. Oshodi,A.A.,Olaofe, O and Hall,G.M.(1993).Amino acid, fatty acid and mineral composition of pigeonpea (Cajanus cajan L.). Int. J. Food Sci.Nutr. 43:187-181.
  18. Pugalenthi M, Vadivel V, Siddhuraju P.(2005). Alternative food/feed perspectives of an underutilized legume Mucuna pruriens var. utilis. Plant Foods Hum Nutr. 60(4): 201-18.
  19. Panse, V.G. and Sukhatme, P.V. (1985).Statistical method for agricultural workers, ICAR, New Delhi, IVth edition.
  20. Pawar, V., Munjal, S., Satbhai, R and Mulla, M.(2009). Proximate composition and limiting amino acids content in grain of three maturity groups of pigeon pea genotypes at different sowing dates. Legume Res,32 (2): 86-91.
  21. Saxena,B.K., R. Vijaya Kumar, R. Sultana.(2010). Quality nutrition through pigeonpea—a review. Sci Res. 2(11):1335-    1344.Doi:10.4236/health. 2010.211199.http://www.scirp. org/journal/ HEALTH.
  22. Sethi, R.L. and Chatterjee, I.B.(1997).Agriculture Research: A review. Fifty Years of Indian Farming, pp.20-21.
  23. Spice, J.R. and Chambers, D.C. (1949). Chemical determination of tryptophan in proteins. Analyt. Chem.21:1249-1252.
  24. Swain, T. and Hillis, W.E.(1959). Phonolic constituents of prunudome stica 1. Quantitative analysis of phenolic constistuents. J. Sci. Food Agric. 10:63.
  25. Vasave, G.K. (2003). Nutritional evaluation of grains and leaf nitrate reductase potential of some pigeonpea genotypes. An M.Sc. (Agri.) Thesis, MPKV,Rahuri, - 413 722, Dist, Ahmednagar, Maharashtra, India.

Global Footprints