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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
and p h y t i n P. The PER of t h e p u l s e s was
l o w e r than t h a t o f c a s e i n .
ELIAS, L . G . , F.R. CRISTALES, R. BRESSANI,
and H. MIRANDA. 1976.
Chemical c o m p o s i t i o n o f n u t r i t i v e v a l u e o f
some g r a i n legume seeds. T u r r i a l b a
26(4) :375-380. 271
The chemical c o m p o s i t i o n and n u t r i t i o n a l
v a l u e o f t h e seeds o f 1 5 c u l t i v a r s o f
common bean ( 6 ) , cowpea ( 7 ) , pigeonpea ( 1 ) ,
and soybean (1) were i n v e s t i g a t e d in E1
S a l v a d o r . The r e s u l t s show t h a t : ( i )
p r o t e i n c o n t e n t s o f a l l samples, except
soybean, v a r i e d f r o m 20.6 t o 27.9%; ( i i )
p r o t e i n c o n t e n t of soybean was 41.5%;
( i i i ) l y s i n e c o n t e n t was r e l a t i v e l y h i g h ,
w h i l e m e t h i o n i n e c o n t e n t was r e l a t i v e l y
l o w ; and ( i v ) common bean c u l t i v a r s showed
the l o w e s t v a l u e s f o r p r o t e i n e f f i c i e n c y
r a t i o ( 0 . 1 1 - 0 . 4 6 ) , f o l l o w e d b y pigeonpea
( 0 . 8 9 ) , cowpea ( 1 . 4 0 ) , and soybean ( 2 . 1 5 ) .
ELIAS, L . G . , M. HERNANDEZ, and R. BRESSANI.
1976.
The n u t r i t i v e v a l u e of precooked legume
f l o u r s processed b y d i f f e r e n t methods.
N u t r . Rep. I n t e r n . 1 4 ( 4 ) : 3 8 5 - 4 0 3 . 272
Three s p e c i e s of legumes (Phaseolus v u l g a -
ris, Vigna sinensis, and Cajanus C a j a n )
were processed under v a r i o u s c o n d i t i o n s t o
t e s t e f f e c t o n n u t r i t i v e v a l u e . Whole and
ground beans, soaked f o r 18 hours in 3
l i t e r s w a t e r / k g o f beans, were a u t o c l a v e d
at 16 lb p r e s s u r e (121°C) f o r 1 5 , 3 0 , and
4 5 m i n u t e s . D i g e s t i b i l i t y c o e f f i c i e n t o f
pigeonpea was 47%; at 15 minutes c o o k i n g
t i m e , PER v a l u e of whole g r a i n s was 1.94
and p r o t e i n d i g e s t i b i l i t y was 80.4%. PER
v a l u e decreased w i t h i n c r e a s e d cooking
t i m e ; t h u s , 15 minutes was c o n s i d e r e d
enough cooking t i m e .
EVANS, I . M . , and D. BOULTER. 1975.
S - m e t h y l - L - c y s t e i n e c o n t e n t f o r v a r i o u s
legume m e a l s . Q u a l . P l a n t P I . Fds Hum.
N u t r . 2 4 ( . 3 - 4 ) : 2 5 7 - 2 6 1 . 273
S - m e t h y l - L - c y s t e i n e c o n t e n t of seed meal
per 16 g N was: Ph. vulgaris, 0.87 g;
V. r a d i a t a , 0.5 g; cowpea, 0.56 g; Ph.
lunatus, 0.43 g; pea, 0.044 g; p i g e o n p e a ,
0.033 g . The n u t r i t i o n a l s i g n i f i c a n c e and
t h e i n t e r f e r e n c e i n m e t h i o n i n e d e t e r m i -
n a t i o n o f t h i s amino a c i d a r e d i s c u s s e d .
GAUR, Y . D . , and A . N . SEN. 1973.
Role of legumes and Rhizobium in s o l v i n g
t h e p r o t e i n problem i n I n d i a . Q u a l . P l a n t
P I . Fds Hum. N u t r . 2 2 ( 3 - 4 ) : 2 8 5 - 3 0 6 . 274
Legumes a r e i m p o r t a n t sources of p r o t e i n s
i n t h e d e v e l o p i n g c o u n t r i e s . For i n c r e a ­
s i n g legume p r o d u c t i o n , Rhizobium i n o c u l a ­
t i o n and o t h e r improved a g r i c u l t u r a l
p r a c t i c e s are recommended. A l s o i m p r o v i n g
p r o c e s s i n g methods and i m p r o v i n g d i g e s t i ­
b i l i t y o f legumes w i l l a u t o m a t i c a l l y
i n c r e a s e consumption, thus meeting t h e
need f o r p r o t e i n s i n I n d i a n d i e t s .
GHOSE, S.N. 1922.
The e x a m i n a t i o n of some I n d i a n food s t u f f s
f o r t h e i r v i t a m i n c o n t e n t . Biochem. J .
1 6 ( 1 ) : 3 5 - 4 1 . 275
The l e n t i l s examined i n c l u d e d a r h a r ( s m a l l
s i z e , y e l l o w - o c h r e v a r i e t y ) . Cajanus indic
u s S p r e n g . , a l o n g w i t h o t h e r l e n t i l s
examined, showed good c o n t e n t of v i t a m i n B.
GOPALAKRISHNA, T . , R.K. MITRA, and
C.R. BHATIA. 1977.
Seed g l o b u l i n s of 'Cajanus cajan'. Q u a l .
P l a n t P I . Fds Hum. N u t r . 2 7 ( 3 - 4 ) :
313-326. 276
Seed g l o b u l i n s of Cajanus c a j a n , a w i d e l y
c u l t i v a t e d legume, were p u r i f i e d and c h a ­
r a c t e r i z e d . Of t h e 78% s a l t - s o l u b l e seed
p r o t e i n s , 61% were g l o b u l i n s ; these were
f u r t h e r separated i n t o t h r e e f r a c t i o n s .
The α - f r a c t i o n was i n s o l u b l e at pH 4.7
and c o n s i s t e d of two s u b f r a c t i o n s . Fract
i o n s β and y were s o l u b l e at pH 4 . 7 . A l l
t h e f r a c t i o n s were c h a r a c t e r i z e d a s g l y c o ­
p r o t e i n s b y cesium c h l o r i d e c e n t r i f u g a t i o n .
The p r o t e i n s c o n s i s t e d o f s u b u n i t s h e l d
t o g e t h e r b y c o v a l e n t d i s u l p h i d e l i n k a g e s .
Amino a c i d a n a l y s i s o f t h e d i f f e r e n t g l o ­
b u l i n f r a c t i o n s showed t h a t t h e γ f r a c t i o n
was c o m p a r a t i v e l y r i c h i n s u l f u r amino
a c i d s .
GOPALAN, C, and S.C. BALASUBRAMANIAM.
1966.
The n u t r i t i v e v a l u e of I n d i a n foods and
the p l a n n i n g of s a t i s f a c t o r y d i e t s . New
D e l h i : ICMR. 277
GUPTA, G . L . , S.S. NIGAM, S.D. SASTRY, and
R.L. CHAKRAVARTI. 1969.
I n v e s t i g a t i o n s o n t h e e s s e n t i a l o i l from
Cajanus cajan ( L i n n ) M i l l s p . P e r f . E s s e n t .
O i l s Res. 6 0 ( 1 1 - 1 2 ) : 3 2 9 . 278
P r e l i m i n a r y s t u d i e s showed t h a t e s s e n t i a l
o i l p r e s e n t i n d i f f e r e n t p a r t s o f Cajanus
cajan was as f o l l o w s : Seeds 0 . 0 0 2 ; f r u i t s
0 . 0 3 ; f l o w e r s 0 . 0 5 ; leaves 0 . 1 6 ; and tender
stems 0 . 1 1 % . The o i l d i s t i l l e d from
leaves and s o f t steins ( y i e l d 0.15%) showed:
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