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B i o c h e m i s t r y and N u t r i t i o n
f o l l o w i n g r e s u l t s were o b t a i n e d f o r p e r c e n t
NPU of cooked and uncooked p u l s e s : b l a c k
gram 43.85 and 5 0 . 3 0 ; Bengal gram 57.90 and
6 1 . 9 0 ; l e n t i l 40.70 and 4 3 . 1 0 ; green gram
42.70 and 5 5 . 2 0 ; r e d gram 32.30 and 5 7 . 3 0 .
AHMED, BASHIR, S . L . MEHRA, and
G. BHARlHOKE. 1948.
Thiamin c o n t e n t of common Punjab food
s t u f f s i n t h e raw and cooked s t a t e ( A r h a r ) .
Ann. Biochem. Exp. Med. 8 ( 3 - 4 ) : 8 9 - 9 2 . 239
V i t a m i n B 1 was e s t i m a t e d in c e r e a l s , pulses,
v e g e t a b l e s , f r u i t s , and a few o t h e r f o o d s .
Most v e g e t a b l e s and f r u i t s were very poor
s o u r c e s , b u t pulses and c e r e a l s c o n t a i n e d
2 to 6 µg v i t a m i n B 1 / g . The usual methods
of cooking are d e s c r i b e d w i t h some notes
on t h e p r o b a b l e l o s s e s of v i t a m i n B 1 . The
percentage l o s s i n making wheat i n t o chapat
i was 2 0 t o 3 0 , i n making r i c e pulao 6 0
t o 6 8 , i n making pulses i n t o c u r r y 3 5 t o
5 3 , and i n making v e g e t a b l e s i n t o c u r r y
25 t o 2 8 .
AHSAN, R., F. RIAZ, B.K. ZAIN, and
M. ZAIN-UL-ABEDIN. 1968.
N u t r i t i o n s t u d i e s on some pulses commonly
consumed i n P a k i s t a n . P a k i s t . J . Biochem.
1 : 1 6 - 2 0 . 240
The n u t r i t i v e v a l u e of C. cajan seed is
q u i t e h i g h a t the 20% p r o t e i n l e v e l , b u t
the seed produced d i g e s t i v e d i s t u r b a n c e s
when f e d to mice over a l o n g p e r i o d as t h e
major d i e t a r y c o n s t i t u e n t .
AKHBAR, S . , N.A. KHAN, and T. HUSSAlN.
1973.
Amino a c i d c o m p o s i t i o n and n u t r i t i v e v a l u e
of a r h a r (Cajanus indicus) grown in Peshawar
r e g i o n . P a k i s t . J . S c l e n t . I n d . Res.
1 6 ( 3 4 ) : 1 3 0 - 1 3 1 . 241
A n a l y s i s of a r h a r seeds gave t h e f o l l o w i n g
r e s u l t s : 21.4% crude p r o t e i n c o n t a i n i n g
7.05% l y s i n e ; 2.27% h i s t i d i n e ; 0.88%
m e t h i o n i n e ; 8.36% l e u c i n e ; 1.73% f a t ; and
2.94% a s h . Net p r o t e i n u t i l i z a t i o n , t r u e
d i g e s t i b i l i t y , and b i o l o g i c a l v a l u e were
4 6 . 0 , 8 5 . 8 , and 53.7% r e s p e c t i v e l y .
ANONYMOUS. 1936.
S u l f u r c o n t e n t o f g l o b u l i n s from p i g e o n -
peas. Hawaii A g r i c . Exp. Stn Report f o r
the year 1935. 25 p p . 242
ANONYMOUS. 1973.
P.A.G. s t a t e m e n t (No. 22) on upgrading
human n u t r i t i o n t h r o u g h t h e improvement of
food legumes. PAG B u l l . 3 ( 2 ) : 1 - 4 . 243
The food legumes, w h i c h are major sources
o f p r o t e i n and o t h e r i m p o r t a n t n u t r i e n t s
in many d e v e l o p i n g c o u n t r i e s , have been
s e r i o u s l y n e g l e c t e d i n terms o f r e s e a r c h
necessary t o improve t h e i r low p r o d u c t i v i t y
and t o c o r r e c t d e f e c t s i n n u t r i t i o n a l and
food acceptance c h a r a c t e r i s t i c s . This
comprehensive statement i d e n t i f i e s such
d e f i c i e n c i e s i n the most p r e v a l e n t food
legume crops and proposes to legume b r e e d ­
ers d e s i r a b l e procedures f o r a c h i e v i n g
i n c r e a s e d y i e l d and improved n u t r i t i o n a l
and food-use q u a l i t i e s i n these s t a p l e
f o o d s .
AXTMAYER, J . H . , and D.H. COOK. 1933.
N u t r i t i o n s t u d i e s o f food s t u f f s used i n
P u e r t o Rican d i e t a r y 5. The v i t a m i n A
c o n t e n t s o f a r r a c a c h a , e g g p l a n t , squash,
c h a y o t e , pigeonpea, c h i c k p e a , s t r i n g beans,
mamey, red pepper, b o i l e d green p l a n t a i n ,
o k r a and cassava. PRJ P u b l . H e a l t h T r o p .
Med. 8 : 4 0 7 - 4 1 2 . 244
The v i t a m i n A c o n t e n t — i n u n i t s per g of
e d i b l e p o r t i o n — o f n a t i v e food s t u f f s a s
d e t e c t e d by the Sherman and M u n s e l l method
are r e p o r t e d ( i n the o r d e r i n which the food
s t u f f s appear) t o b e 4 . 0 0 , 0 . 3 3 , 2 . 0 0 , too
s m a l l t o measure, 3 . 0 0 , 0 . 5 , 1 0 . 0 , 4 0 . 0 ,
3 3 . 0 , 2 0 . 0 , 6 . 0 , and 0 . 5 .
AXTMAYER, J . H . , and S. SILVA. 1932.
N u t r i t i o n s t u d i e s o f food s t u f f s used i n
Puerto Rican d i e t a r y 3. The v i t a m i n G
(B 2 ) c o n t e n t of r i p e p l a n t a i n (Musa paradieiae
L.) and pigeonpea (gandul) (Cajanus
cajan L . ) . PRJ P u b l . H e a l t h T r o p . Med.
8 : 1 - 4 . 245
Ripe p l a n t a i n and pigeonpeas c o n t a i n e d 0.5
and 2 Bourquin u n i t s of v i t a m i n G (B 2 ) per
gram, r e s p e c t i v e l y .
BACHARACH, A . L . 1 9 4 1 .
The d i s t r i b u t i o n o f n i c o t i n i c a c i d i n
human and animal foods (Cajanus cajan).
N u t r . A b s t r . Rev. 10:454-465. 246
The n i c o t i n i c a c i d c o n t e n t o f r e d gram i s
5.3 mg/100 g. The b i o l o g i c a l importance
o f n i c o t i n i c a c i d o r i t s amide i s t h a t i t
i s i n d i s p e n s a b l e f o r normal growth and
h e a l t h of p i g s and dogs and can a l s o
prevent or cure some disease in these
s p e c i e s .
BAGCHI, K., and S. CHOUDHURY. 1949.
Copper c o n t e n t of some I n d i a n food s t u f f s
(Red g r a m ) . Ann. Biochem. Exp. Med. 9 ( 2 ) :
107-112. 247
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