Legume Research

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Research Article

Legume Research, volume 42 issue 4 (august 2019) : 485-489

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

D.P. Kachare, R.D. Satbhai, D.B. Rathod, R.M. Naik
1Department of Biochemistry, Mahatma Phule Krishi Vidyapeeth Rahuri-413 722, Maharashtra, India.

  • Submitted02-06-2017|

  • Accepted24-11-2017|

  • First Online 15-02-2018|

  • doi 10.18805/LR-3899

Cite article:- Kachare D.P., Satbhai R.D., Rathod D.B., Naik R.M. (2018). Evaluation of Pigeon pea (Cajanus Cajan L.) Genotypes for Nutritional Quality. Legume Research. 42(4): 485-489. doi: 10.18805/LR-3899.

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.

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