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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
The u l t i m a t e t e s t o f a l l food crops i s t h e i r
cooking v a l u e ; hence, a l l improvement p r o ­
grams s h o u l d i n c l u d e c o o k i n g t e s t s . E i g h t y -
s i x Pusa types of a r h a r (Cajanus) and s i x
h y b r i d s were t e s t e d f o r t h e i r c o o k i n g qual
i t y and c l a s s i f i e d i n t o t h r e e main g r o u p s .
Some c o r r e l a t i o n was p r e s e n t between t a s t e
and adherence of husk to d h a l , c o l o r of raw
and cooked d h a l , and cooking t i m e . No
r e l a t i o n s h i p was observed between t h e t a s t e
o f d h a l and t h e h a b i t , m a t u r i t y , o r f l o w e r ­
i n g o f p l a n t , pod c o l o r , s i z e and shape o f
g r a i n , y i e l d , percentage o f h u s k , and
c o n s i s t e n c y o f cooked d h a l .
BRAHAM, J . E . , M.N. ROLANDO, B. RICHARDO,
and J. ROBERTO. 1965.
The e f f e c t of c o o k i n g and of amino a c i d
s u p p l e m e n t a t i o n o n t h e n u t r i e n t v a l u e o f
the p r o t e i n o f the gandul o r pigeonpea
(Cajanus indicus). ( S p a n i s h / E n g l i s h summary).
Archos Venez. N u t r . 1 5 : 1 9 - 3 2 . 256
S t u d i e s showed t h a t pigeonpea meal 20-mlnute
a u t o c l a v e d a t 121°C, supplemented w i t h 0 . 1 %
t r y p t o p h a n and 0.3% m e t h i o n i n e , was comparab
l e t o c a s e i n i n r a t d i e t s f e d a t 10% p r o ­
t e i n l e v e l . Cajanus seeds and meal were
found d e f i c i e n t i n s u l f u r , amino a c i d s ,
and t r y p t o p h a n .
BRESSANI, R., and L.G. ELIAS. 1977.
The problem o f legume p r o t e i n d i g e s t i b i l i t y ,
pp. 6 1 - 7 2 . In N u t r i t i o n a l standards and
methods of e v a l u a t i o n f o r food legume breede
r s . I n t e r n a t i o n a l Working Group o n N u t r i ­
t i o n a l Standards and Methods of E v a l u a t i o n
f o r food legume b r e e d e r s . IDRC P u b l .
TS7e. 257
An a n a l y s i s of the low p r o t e i n - d i g e s t i b i l i t y
of legume g r a i n s and p o s s i b l e reasons f o r
i t . I f these are i d e n t i f i e d and c o u l d b e
e l i m i n a t e d , beans w i l l make a b e t t e r n u t r i ­
t i o n a l c o n t r i b u t i o n than they have made
d u r i n g the 4,000 years s i n c e t h e i r consumpt
i o n began. The paper d i s c u s s e s t h e problem
o f legume p r o t e i n d i g e s t i b i l i t y and the role
p l a y e d i n i t b y each o f these f a c t o r s :
a n t i - p h y s i o l o g i c a l f a c t o r s , h e a t t r e a t m e n t ,
w a t e r - s o l u b l e n i t r o g e n f r a c t i o n s o f cooked
beans, p r o t e i n s r e s i s t a n t t o enzymatic
h y d r o l y s i s , seedcoat p i g m e n t s , and r a t e o f
passage o f food r e s i d u e s .
CHATTOPADHYAYA, H . , and S. BANERJEE. 1 9 5 1 .
S t u d i e s on t h e c h o l i n e c o n t e n t of some
common I n d i a n p u l s e s . Fd Res. 1 6 ( 3 ) :
2 3 0 - 2 3 1 . 258
Estimates t h e c h o l i n e c o n t e n t of some
common food s t u f f s in B e n g a l . The c h o l i n e
c o n t e n t , expressed a s c h o l i n e c h l o r i d e o n
dry b a s i s (mg/100 gm), was 201 ( ± 2 . 2 ) .
V a r i a t i o n s i n c h e m i c a l c o m p o s i t i o n a r e
a t t r i b u t e d t o s o i l and c l i m a t i c f a c t o r s .
CHOUDHURY, KAMAL, and M.M. RAHMAN. 1973.
F a t t y a c i d s in d i f f e r e n t p u l s e s produced
and consumed i n Bangladesh. J . F d S c i .
T e c h n o l . 2 4 ( 4 ) : 4 7 1 . 259
The t o t a l f a t ranged from 1 to 1.7% of d r y
w e i g h t in m u s u r i (Lens esaulenta), a r h a r
{Cajanus indicus), matar (Pisum sativum),
k h e s a r i (Lathyrus sativus), and m a s h - k a l a i
(Phaseolus mungo). The f a t from m u s u r i ,
a r h a r , m a t a r , and k h e s a r i had 18 to 28%
p a l m i t i c a c i d and 54 to 57% l i n o l e i c a c i d .
The u n s a t u r a t e d : s a t u r a t e d f a t t y a c i d r a t i o s
i n the f a t e x t r a c t s ranged from 2.3 f o r
a r h a r t o 4.4 f o r m u s u r i .
CUBAS, A . C . 1950.
N u t r i t i o n a l study of pigeonpea {Cajanus
indiaus). A n . Fac. Farm. Bioqulm U n i v .
S. Marcos (Lima, Peru) 1:87. 260
DAKSHINAMURTHI, K. 1955.
Choline c o n t e n t of some South I n d i a n food
s t u f f s ( d h a l a r h a r ) . C u r r . S c i . 2 4 ( 5 ) :
194. 261
Cereals and common v e g e t a b l e s are low in
c h o l i n e , a n i m p o r t a n t n u t r i t i o n a l e l e m e n t ,
d h a l a r h a r {Cajanus indiaus) c o n t a i n s
a p p r e c i a b l e amounts o f c h o l i n e .
DANIEL, V . A . , B.L.M. DESAI, R. SUBRAMANYA,
T . S . URS, S. VENKATARAO, M. SWAMINATHAN,
and H.A.B. PARPIA. 1968.
The supplementary v a l u e of Bengal gram,
red gram, soybean, as compared w i t h skim
m i l k powder to poor I n d i a n d i e t s based on
r a g i , k a f f i r c o r n , and p e a r l m i l l e t .
I n d i a n J . N u t r . D i e t e t . 5 ( 4 ) : 2 8 3 - 2 9 1 . 262
Soybean at 5 to 6% l e v e l s was found as
e f f e c t i v e as Bengal gram or red gram at
15 to 16% l e v e l as a supplement to the poor
I n d i a n d i e t s based o n ragi, k a f f i r c o r n ,
and p e a r l m i l l e t .
DANIEL, V . A . , R. LEELA, R. SUBRAMANYA,
T . S . URS, S. VENKATARAO, RAJALAKSHMI,
M. SWAMINATHAN, and H.A.B. PARPIA. 1965.
The supplementary v a l u e of p r o t e i n s and
soybean as compared w i t h those of Bengal
gram, r e d gram and skim m i l k powder to
poor I n d i a n d i e t s based on r i c e and
w h e a t . I n d i a n J . N u t r . D i e t e t .
2 ( 3 ) : 1 2 8 - 1 3 3 . 263
The supplementary v a l u e of soybean ( a t 5.5
to 6.0% l e v e l ) , Bengal gram, and r e d gram
( a t 15.0 t o 16.0% l e v e l ) t o poor I n d i a n
d i e t s based on r i c e (PRD) and wheat (PWD),
p r o v i d i n g about 2.5% e x t r a p r o t e i n i n t h e
case of r i c e d i e t s and 2.2% in t h e case of
wheat d i e t s , has been s t u d i e d by growth
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