Legume Research-An International Journal

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
First Online:

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

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