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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
measured at 590µ. The r e c o v e r y of t r y p t o ­
phan ranged from 96.7 to 101.6%.
LUSE, R.A. 1976.
Screening legume germplasm and f i e l d t r i a l s
f o r p r o t e i n c o n t e n t and q u a l i t y . P r o c .
I I T A C o l l a b o r a t o r s Meet on G r a i n Legume
Improvement. Seed q u a l i t y / B i o c h e m i s t r y .
9-13 June 1975. I I T A , I b a d a n , N i g e r i a .
110-114. 301
A r e p o r t on t h e s c r e e n i n g of t h e 5 , 0 0 0 -
e n t r y w o r l d cowpea c o l l e c t i o n , soybeans,
and o t h e r g r a i n legumes a t I I T A , and the
v a r i a t i o n i n s u l f u r , n i t r o g e n , and p r o t e i n
i n cowpea l i n e s i n u n i f o r m and advanced
y i e l d t r i a l s : d a t a are t a b u l a t e d f o r
1 0 0 - g r a i n w e i g h t , p r o t e i n c o n t e n t , and
s u l f u r , n i t r o g e n r a t i o (average v a l u e s and
range f o r each t r a i t ) f o r cowpea (113
l i n e s ) , l i m a bean ( 3 1 ) , pigeonpea ( 3 5 ) ,
soybean ( 7 4 ) , Psophocarpus tetragonolobus
( 1 3 ) , and Sphenostylis stenocarpa ( 3 6 ) .
MILLER, C D . 1928.
The v i t a m i n A and B c o n t e n t of t h e p i g e o n -
pea (Cajanus c a j a n ) . J. A g r i c . S c i . Camb.
6 : 8 - 1 6 . 302
C . c a j a n seed i s d e f i c i e n t i n t h e e s s e n t i a l
amino a c i d s ; f u r t h e r a n a l y s i s f o r v i t a m i n
c o n t e n t showed t h a t i t i s a l s o d e f i c i e n t i n
v i t a m i n A b u t c o n t a i n s a l a r g e amount of
v i t a m i n B. In terms of v i t a m i n B, C. cajan
i s a n e x c e l l e n t f o o d .
MILLER, C . D . , B. BRANTH00VER, N. SEKIGUCHI,
H. DENING, and A. BAUER. 1956.
V i t a m i n v a l u e s o f foods used i n H a w a i i .
H a w a i i A g r i c . Exp. Stn Tech. B u l l . 30. 303
D e t a i l e d a n a l y s i s of b o t h raw and cooked
green seed of pigeonpea i n d i c a t e d t h a t
at m o i s t u r e c o n t e n t of 66 to 69% t h e
s h e l l e d raw and cooked pea c o n t a i n e d
r e s p e c t i v e l y , 0.398 and 0.412 mg t h i a m i n e ,
0.256 and 0.226 mg r i b o f l a v i n , and 2.43 to
2.33 mg n i a c i n per 100 g of e d i b l e f o o d .
I n terms o f v i t a m i n B , c a r o t e n e , and
a s c o r b i c a c i d , C. c a j a n ranked among t h e
h i g h e s t o u t of 285 food items used in
H a w a i i .
MILLER, C D . , and R . C ROBBINS. 1936.
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 s o f Cajanus
indicus. J. A g r i c . Res. 5 3 : 2 8 1 - 2 9 3 . 304
F i r s t - g e n e r a t i o n r a t s made good growth but
s e c o n d - g e n e r a t i o n r a t s made o n l y f a i r
growth when f e d pigeonpea seed meal at a
l e v e l t o p r o v i d e 18% o f p r o t e i n i n t h e
d i e t . F i r B t - g e n e r a t i o n r a t s f e d pigeonpea
seed meal were a b l e to r e p r o d u c e ; secondg
e n e r a t i o n r a t s f e d w i t h t h e same d i e t were
n o t . When t h e meal was f e d at a l e v e l to
f u r n i s h 8% of p r o t e i n , t h e a d d i t i o n of
c y s t i n e d i d n o t improve t h e growth o f r a t s ;
t h e a d d i t i o n o f c y s t i n e , however, markedly
improved growth when t h e seed meal furnished
11% o f t h e p r o t e i n . The f i r s t g r o w t h -
l i m i t i n g f a c t o r o f prepared pigeonpea
g l o b u l i n s appears t o b e t r y p t o p h a n .
MITRA, C . R . , and M.M. CHAKRAVARTHY. 1956.
F i x e d o i l o b t a i n e d from some I n d i a n p u l s e s ;
the component f a t t y a c i d s of Cajanus c a j a n .
I n d i a n Soap J. 21:143-144. 305
The o i l e x t r a c t e d from t h e seeds w i t h
p e t r o l e u m e t h e r ( y i e l d 1.4%) had t h e f o l l o w ­
i n g c h a r a c t e r i s t i c s : I o d i n e v a l u e ( W i j s ,
1 / 2 h r ) 103.6 sapon. e q u i v . 3 1 8 . 3 , n 4 0 1:4754
per f a t t y a c i d s (as o l e i c a c i d ) 0.2%, and
u n s a p o n i f i a b l e 6 . 1 % . The mixed f a t t y a c i d s
had i o d i n e v a l u e 114.2 and sapon. e q u i v .
277.0 and were made up of l i n o l e n i c 5 . 5 6 ,
l i n o l e i c 5 1 . 4 , o l e i c 6 . 3 3 , and s a t u r a t e d
a c i d s 36.7%. The f a t t y a c i d component is
s i m i l a r t o t h a t o f o t h e r legumes. The
h i g h percentage o f u n s a p o n i f i a b l e m a t t e r
i s r a t h e r s t r i k i n g , b u t t h i s has a l s o been
noted i n some o t h e r f a t s d e r i v e d from
Leguminosae.
MITRA, S . N . , and B.R. ROY. 1960.
F u r t h e r s t u d i e s o n t h e d e t e c t i o n o f M e t a n i l
y e l l o w i n p u l s e s ( d a l ) . S c i . C u l t .
2 5 ( 9 ) : 5 3 9 - 5 4 0 . 306
M e t a n i l y e l l o w i s a n o n p e r m i s s i b l e c o a l - t a r
dye i n p u l s e s , m a i n l y a r h a r (Cajanus cajan).
The presence of l a r g e amounts of s t a r c h in
p u l s e s sometimes p r e v e n t e d t h e f u l l e x t r a c ­
t i o n o f t h e dye i n aqueous s o l u t i o n and
a l s o hampered t h e process of w o o l - d y e i n g .
These d i f f i c u l t i e s are removed e n t i r e l y by
e x t r a c t i o n w i t h a l c o h o l . The method o f
e x t r a c t i o n i s d e s c r i b e d here a l o n g w i t h a
s i m p l e chromatographic t e s t f o r t h e i d e n t i ­
f i c a t i o n o f m e t a n i l y e l l o w .
MITRA, S . N . , and S.C. ROY. 1957.
D e t e c t i o n o f M e t a n i l y e l l o w i n p u l s e s (Dal).
C u r r . S c i . 2 6 ( 3 ) : 8 9 . 307
M e t a n i l y e l l o w , a h a r m f u l c o a l - t a r d y e , i s
sometimes used t o c o l o r c e r t a i n types o f
p u l s e s , m a i n l y a r h a r (Cajanus cajan); i t s
d e t e c t i o n i n r o u t i n e a n a l y s i s o f p u l s e s i s
o f c o n s i d e r a b l e i m p o r t a n c e . Three t e s t s
were found u s e f u l : p r e l i m i n a r y t e s t , w o o l -
d y e i n g t e s t , and chromatographic t e s t . The
chromatographic method can be used to detect
m e t a n i l y e l l o w i n p u l s e p r o d u c t s such a s
besan ( c h i c k p e a f l o u r ) and sweetmeats.
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