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Pigeonpea B i b l i o g r a p h y
KAUL, A . K . , and S.P. SHARMA. 1 9 7 1 .
Research o n combining n u t r i t i v e q u a l i t y
w i t h h i g h y i e l d . In Recent r e s e a r c h on
t h e improvement o f p r o t e i n and n u t r i t i v e
p r o p e r t i e s o f foods and f e e d p l a n t s . IARI
Res. Ser. 6 : 7 - 3 2 . 293
C o l o r i m e t r i c methods were used to d e t e r m i n e
s u l f u r and w e t h i o n i n e i n a number o f p u l s e s .
W i t h 295 samples, crude s u l f u r and m e t h i o ­
n i n e c o n t e n t s were n o t c o r r e l a t e d ,
r - - 0 . 0 4 .
KOLI, BHARATI, DIPALI ROY, and S.P. NETKE.
1973.
E f f e c t o f i n c o r p o r a t i o n o f soybean meal o n
p r o t e i n q u a l i t y o f d i e t s composed o f
c e r e a l s and r e d gram (Cajanus cajan).
JNKVV Res. J. 7 ( 3 ) : 1 2 0 - 1 2 6 . 294
S u b s t i t u t i o n of ACSB ( a u t o c l a v e d ground
soybean) f o r RGD (Red gram d h a l ) in 10.1%
and 12.5% p r o t e i n d i e t s d i d n o t improve t h e
p r o t e i n q u a l i t y a s judged b y the g a i n i n
w e i g h t and PER. However, marked i m p r o v e ­
ment i n p r o t e i n q u a l i t y was o b t a i n e d when
AGSB was s u b s t i t u t e d f o r 50% RGD p r o t e i n
i n 14.4% p r o t e i n d i e t . The s u b s t i t u t i o n
of e n t i r e RGD in 14.4% d i e t w i t h AGSB
improved t h e n i t r o g e n r e t e n t i o n b y 4 1 % .
KROBER, O.A. 1968.
N u t r i t i o n a l q u a l i t y i n p u l s e s . J . Postgrad.
Sch. I A R I , D e l h i . 6 ( 2 ) :157-160. 295
The f i r s t o b j e c t i v e o f t h i s n u t r i t i o n a l
work o n p u l s e s i s t h e i d e n t i f i c a t i o n o f
h i g h - p r o t e i n g e n e t i c m a t e r i a l . From t h i s
m a t e r i a l h i g h - p r o t e i n v a r i e t i e s o f good
y i e l d p o t e n t i a l a r e t o b e d e v e l o p e d .
P r o t e i n q u a l i t y as measured by amino a c i d
balance i s a l s o i m p o r t a n t . Pulse p r o t e i n s
t e n d t o b e h i g h i n l y s i n e . C e r e a l p r o t e i n s
i n g e n e r a l tend t o b e low i n l y s i n e . The
p u l s e s a r e a n a t u r a l h i g h - l y s i n e supplement
t o t h e c e r e a l g r a i n s w i t h w h i c h they a r e
u s u a l l y e a t e n . The p u l s e p r o t e i n s tend t o
b e low i n t h e s u l f u r amino a c i d s and i n
some cases low in t r y p t o p h a n .
KUPPUSWAMY, S . , M. SRINIVASAN, and
V. SUBRAMANIAN. 1958.
P r o t e i n i n f o o d s : p p . 3 5 - 6 0 . New D e l h i :
ICMR. 296
LAXMAN SINGH, NEEUM SINGH, M.P. SHRIVASTAVA,
and A . K . GUPTA. 1977.
C h a r a c t e r i s t i c s and u t i l i z a t i o n o f vegeta
b l e t y p e s of pigeonpeas (Cajanus c a j a n
( L . ) M i l l s p . ) . I n d i a n J . N u t r . D i e t e t .
1 4 ( 1 ) : 8 - 1 0 . 297
Of f o u r v a r i e t i e s t e s t e d , JNAL-530 has t h e
h i g h e s t o i l c o n t e n t . The two v e g e t a b l e -
type v a r i e t i e s , JNAL-139 and JNAL-530, had
a h i g h e r t o t a l p o l y s a c c h a r i d e and a l o w e r
crude f i b e r c o n t e n t t h a n t h e two s e e d - t y p e
v a r i e t i e s , JNAL-394 and JNAL-148.
LAXMAN SINGH, D. SHARMA, A . D . DEODHAR, and
Y . K . SHARMA. 1973.
V a r i a t i o n i n p r o t e i n , m e t h i o n i n e , t r y p t o ­
phan and c o o k i n g p e r i o d in pigeonpea
(Cajanus c a j a n ( L . ) M i l l s p . ) . I n d i a n J .
A g r i c . S c i . 4 3 ( 8 ) : 7 9 5 - 7 9 8 . 298
Fourteen genotypes of C. cajan were e v a l u a ­
ted f o r p h e n o t y p i c and g e n o t y p i c v a r i a t i o n
i n two seasons f o r p r o t e i n c o n t e n t o f seed
m e t h i o n i n e , and t r y p t o p h a n ( l i m i t i n g amino
a c i d s ) ; and cooking t i m e . None of the
q u a l i t y c h a r a c t e r s were a s s o c i a t e d w i t h
seed s i z e o r days t o m a t u r i t y .
LOCSIN, A.M. 1935.
N i t r o g e n p a r t i t i o n i n t h r e e n a t i v e v a r i e ­
t i e s of pigeonpeas. Cajanus c a j a n ( L . )
M i l l s p . P h i l i p p . A g r i c . 2 4 : 4 8 1 - 4 8 7 . 299
The diamino f r a c t i o n o f the t h r e e v a r i e t i e s
c o n t a i n s r e l a t i v e l y h i g h amounts o f a r g i -
n i n e and l y s i n e , t h e d i f f e r e n c e s among t h e
t h r e e v a r i e t i e s b e i n g s l i g h t , and f a i r
amounts of h i s t i d i n e . The percentage
n i t r o g e n i n t h e monoamino f r a c t i o n o f t h e
t h r e e v a r i e t i e s i s about o n e - h a l f o f t h e
t o t a l amino a c i d s p r e s e n t . A comparison
of t h e amino a c i d c o n t e n t of pigeonpea
w i t h t h a t of soybean and cowpea shows
c e r t a i n p e c u l i a r i t i e s such a s the apparent
absence o f c y s t i n e i n pigeonpea and i t s
presence in soybean and cowpea, the absence
o f h i s t i d i n e i n cowpea and i t s presence i n
pigeonpea v a r i e t i e s .
LOMBARD, J . H . , and D . J . de LANGE. 1965.
The chemical d e t e r m i n a t i o n of t r y p t o p h a n
i n foods and mixed d i e t s . A n a l y t . Biochem.
1 0 : 2 6 0 - 2 6 5 . 300
A sample of food c o n t a i n i n g 600 mg p r o t e i n
was mixed w i t h 25 ml 0.05 NaOH, 10 ml
enzyme s o l u t i o n f r e s h l y prepared by shaking
2 g p a p a i n w i t h 100 ml w a t e r f o r 2 minutes
and f i l t e r i n g , and a d d i n g 10 drops 5% NaCN.
The m i x t u r e k e p t at 70° o v e r n i g h t was
c o o l e d , w a t e r was added to 100 m l , and 5-ml
p r o p o r t i o n s were mixed w i t h 5 ml 0 . 1 N KOH
and 3 ml C C 1 4 , shaken f o r 10 m i n u t e s , and
then c e n t r i f u g e d f o r 1 0 m i n u t e s . Supern
a t a n t f l u i d , 1 m l , was mixed w i t h 1 ml 5%
p-dimethy laminobenzaldehyde in HC1 and 5 ml
HC1 and a f t e r 10 m i n u t e s , 2 drops 0.2%
NaNO 2 were added. The c o l o r i n t e n s i t y was
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