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Pigeonpea
B i b l i o g r a p h y
Copaene 2 1 . 3 ; a l p h a - s e l i n e n e 2 0 . 4 ; b e t a -
s e l i n e n e 1 6 . 3 ; gamma-selinene 2 4 . 5 ; a l p h a -
b e t a and gamma-endesmol 8 . 1 ; s e s q u i t e r p e n e
( u n i d e n t i f i e d ) , 1 . 9 ; and o t h e r s ( K e t e n e ,
e s t e r s , a l c o h o l s , and menoterpenes) 7.6%.
HABIB, F.G.K., G.H. MAHRAS, S.H. HILAL,
G.N. GABRIAL, and S.R. MORCOS. 1976.
Phytochemical and n u t r i t i o n a l s t u d i e s o n
pigeonpea and k i d n e y beans c u l t i v a t e d i n
E g y p t . Z . Ernahrwiss S u p p l . 1 5 ( 2 ) :
224-230. 279
Pigeonpeas (Cajanus indicus Spreng.) and
Kidney beans (Ph. vulgaris L. v a r . Guiza
I I I ) were e i t h e r l e f t raw o r cooked i n
b o i l i n g water f o r 1 h r . Samples were a i r
d r i e d , ground, and s u b j e c t e d t o v a r i o u s
s t u d i e s . Raw pigeonpea and k i d n e y bean
c o n t a i n e d (DM b a s i s ) : 2 5 . 2 and 23.2%
p r o t e i n ; 4.12 and 3.49% a s h ; 1.85 and
1.32% e t h e r e x t r a c t ; and 68.78 and 71.99%
c a r b o h y d r a t e s . Phytochemical s t u d i e s
r e v e a l e d t h a t b o t h t h e species c o n t a i n e d
carbohydrates a n d / o r g l y c o s i d e s ; f l a v o n o i d s ,
u n s a t u r a t e d s t e r o l s , a n d / o r saponins and
t r y p s i n i n h i b i t o r . E x t r a c t i o n w i t h NaOH
gave t h e h i g h e s t y i e l d o f p r o t e i n N f o r
b o t h s p e c i e s . Amino a c i d a n a l y s i s i n d i ­
cated b o t h species were d e f i c i e n t i n
m e t h i o n i n e , c y s t i n e , and t r y p t o p h a n .
Cooking i n c r e a s e d t h e c o n t e n t s o f l e u c i n e ,
i s o l e u c i n e , and t h r e o n i n e , c o n t e n t s o f
o t h e r amino a c i d s decreased or were
unchanged. Cooking d e s t r o y e d t h e t r y p s i n
i n h i b i t o r s and h a e m o g l u t i n i n s .
HANUMANTHA RAO, K . , and N. SUBRAMANIAM.
1970.
E s s e n t i a l amino a c i d c o m p o s i t i o n of commonly
used I n d i a n p u l s e s by paper chromatog
r a p h y . J. Fd Sci. T e c h n o l . 7 ( 1 ) : 3 1 . 280
The e s s e n t i a l amino a c i d c o n t e n t s of Bengal
gram, b l a c k gram, r e d gram, green gram, and
l e n t i l s were 3 3 . 5 , 4 0 . 6 , 3 7 . 0 , 3 9 . 1 , and
39.3 r e s p e c t i v e l y and t h e i r p r o t e i n scores
were 32, 29, 3 2 , 2 6 , and 19 r e s p e c t i v e l y .
Pulse p r o t e i n s are m a i n l y d e f i c i e n t i n
t r y p t o p h a n and t o t a l s u l f u r amino a c i d s .
HARTMAN, C . P . , N.G. DIVAKAR, and
U.N. NAGARAJA RAO. 1973.
Q u a l i t a t i v e s t u d i e s o n d i f f e r e n t i a t i o n o f
p u l s e s . J . F d S c i . T e c h n o l . 1 0 ( 4 ) :
195-196. 281
I t i s f e a s i b l e t o i d e n t i f y d i f f e r e n t p u l s e s
b y chromatography o f p h e n o l i c c o n s t i t u e n t s
p r e s e n t . T h i s h e l p s i n d e t e c t i n g f o od
a d u l t e r a t i o n b y i d e n t i f y i n g L a t h y r u s
Botivus in r e d gram and Bengal gram.
HERIWA, R . N . , and N.G. MAJOR. 1 9 5 1 .
E f f e c t o f a u t o c l a v i n g o n t h e n u t r i t i v e
v a l u e of Bengal gram, d h a l arhar and
l e n t i l . C u r r . S c i . 20(2) : 4 0 . 282
The f l o u r was a u t o c l a v e d and t r i e d on
a l b i n o r a t s . Rats f e d on raw a r h a r d h a l
d i e t gained more w e i g h t than those on a u t o ­
c l a v e d d h a l b u t t h e d i f f e r e n c e s were n o t
s i g n i f i c a n t , whereas w i t h a u t o c l a v e d Bengal
gram d h a l d i e t the g a i n in w e i g h t was more
than w i t h raw Bengal gram.
HULSE, J . H . 1975.
Problems o f n u t r i t i o n a l q u a l i t y o f p i g e o n ­
pea and c h i c k p e a and p r o s p e c t s of r e s e a r c h .
P r o c . F i r s t I n t e r n a t i o n a l Workshop o n G r a i n
Legumes 13-16 Jan 1975. ICRISAT. Hyderabad,
I n d i a . 189-208. 283
Gives d a t a on chemical and amino a c i d comp
o s i t i o n of chickpea and pigeonpea, c o n ­
c l u d i n g t h a t b o t h legumes, e s p e c i a l l y
c h i c k p e a , r e p r e s e n t v a l u a b l e b u t c o n s i d e ­
r a b l y u n d e r - e x p l o i t e d sources o f e d i b l e
p r o t e i n .
HULSE, J . H . , K.O. RACHIE, and
L.W. BILLINGSLEY. 1977.
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 , pp. 7-28.
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
f ood legume b r e e d e r s . IDRC P u b l . TS7e. 284
The food legumes are i m p o r t a n t and economic
a l sources o f p r o t e i n and c a l o r i e s a s w e l l
as c e r t a i n v i t a m i n s and m i n e r a l s e s s e n t i a l
t o human n u t r i t i o n . Topics discussed i n
t h i s book i n c l u d e ( i ) n u t r i t i o n a l objectives
to which legume breeders should g i v e
a t t e n t i o n ; ( i i ) recommended p h y s i c a l and
chemical methods o f a n a l y s i s ; ( i i i )
recommended methods of b i o l o g i c a l e v a l u a ­
t i o n , ( i v ) r e l a t e d background m a t e r i a l .
HULSE, J . H . , K . 0 . RACHIE, and
L.W. BILLINGSLEY. 1977.
B i o l o g i c a l e v a l u a t i o n o f p r o t e i n q u a l i t y o f
legumes. 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
b r e e d e r s . I n t e r n a t i o n a l Working Group on
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 f o od legume b r e e d e r s .
IDRC P u b l . TS7e. 2 9 - 3 4 . 285
The amino a c i d s c o r e is a u s e f u l guide to
t h e p o t e n t i a l n u t r i t i v e v a l u e o f t h e p r o ­
t e i n . The aspects d i s c u s s e d a r e r a t b i o -
a s s a y s , p r e p a r a t i o n o f samples, r e l a t i v e
NPR, c a l c u l a t i o n of NPR. RPV m o d i f i e d ( o r
s l o p e r a t i o a s s a y ) , d r y m a t t e r and p r o t e i n
d i g e s t i b i l i t y , and t e s t f o r gross t o x i c i t y .
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