Legume Research

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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.
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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