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Pigeonpea Bibliography MODI, J . D . , and P.R. KULKARNI. 1976. Studies on the starches of ragi and red gram. J. Fd S c l . Technol. 13(1): 9-10. 308 Starches Isolated from r a g l and red gram had Iodine a f f i n i t y of 3.08 and 3.13% respectively. The g e l a t i n i z a t i o n temperatures ranged from 56 to 72°C; when tested in an amylograph, both these starches were found to be stable to heat up to 90°C. MTENGA, L.A., and T. SUGIYAMA. 1974. A note on the amino acid composition of some legume seeds grown in Tanzania. E. A f r . Agric. For. J. 39(3):307-310. 309 Amino acid contents of cowpea, groundnut, Ph. vulgaris, Cajanus oajan, and soybean seeds grown in Tanzania are presented. MUNSELL, HAZEL E. 1949-50. Composition of food plants of central America. I and V I I . Honduras. I I , I I I , and V I I I . Guatemala. IV. El Salvador. V. Nicaragua. V I . Costa Rica. Fd Res. 14:144-164. 15:16-33. 310 The composition of various food plants from Honduras, Guatemala, El Salvador, Nicaragua, and Costa Rica set out in tabular form w i t h b r i e f notes on each p l a n t . Analyses are given for the f o l l o w i n g , among others: Vigna unguiaulata, Cajanus oajan, Ph. limensis, Ph. vulgaris, Pieum sativum, Cioer arietinum, Lene aulinaris, and Doliohos lablab. NENE, S.P., U.K. VAKIL, and A. SREENIVASAN. 1975. Improvement in the t e x t u r a l q u a l i t i e s of i r r a d i a t e d legumes. Acta Alimen. Hung. 4(2):199-209. 311 Gamma-irradiation of pulses reduced t h e i r cooking time by varying degrees (8.39% reduction w i t h 1 Mrad), as measured by a texture-meter. I n i t i a l l y high hydration rate on soaking and cooking s t a b i l i z e d during prolonged cooking and resulted in better and more uniform texture in i r r a diated red gram. Better vitamin B retent i o n observed in i r r a d i a t e d cooked red gram, is a t t r i b u t e d to the reduced cooking time. NENE, S.P., U.K. VAKIL, and A. SREENIVASAN. 1975. Effect of gamma i r r a d i a t i o n on red gram {.Cajanus oajan) proteins. J. Fd S c l . 40(4):815-819. 312 I r r a d i a t i o n of pigeonpea seed w i t h 1 to 3 Mrad doses at a Y - i r r a d i a t i o n f l u x of 15 Krad/min increased the l e v e l of tyrosine in t o t a l amino acids, increased free amino acid content, increased d i g e s t i b i l i t y of protein in vitro by pepsin and t r y p s i n , changed the d i s t r i b u t i o n of protein among peaks obtained on e l u t i o n from a Sephadex G-200 column, and did not affect the trypsin i n h i b i t o r a c t i v i t y . NENE, S.P., U.K. VAKIL, and A. SREENIVASAN. 1975. Effect of gamma radiation on physicochemical characteristics of red gram (.Cajanus oajan) starch. J. Fd Sci. 40(5):943-947. 313 The t o t a l reducing sugars of i r r a d i a t e d pulse showed no s i g n i f i c a n t increase over the c o n t r o l . This suggests that the breakdown of starch in red gram was probably l i m i t e d to higher maltodextrins. Though the quantity of t o t a l nonreducing sugars was not affected by i r r a d i a t i o n , cooking s i g n i f i c a n t l y decreased raffinose and stachyose contents. Degradation of red gram starch has also been observed in terms of a decrease in g e l a t i n i z a t i o n v i s c o s i t y and an increase in s o l u b i l i t y on heating. NENE, S.P., U.K. VAKIL, C. BANDHYOPADHYAY, and A. SREENIVASAN. 1975. Effect of gamma-irradiation of redgram (Cajanus oajan) l i p i d s . Acta Alimen. Hung. 4(4):373-380. 314 No changes in the t o t a l or neutral l i p i d composition were observed in red gram i r r a d i a t e d at 1 Mrad dose l e v e l s . Similarl y , saturated and unsaturated f a t t y acids were not affected by radiation treatment. Radiation prevented development of r a n c i d i t y and o f f - f l a v o r s during storage for 8 months. Prevention of oxidation under such conditions can be a t t r i b u t e d to the synergistic e f f e c t of phospholipids in the presence of tocopherols as w e l l as to low moisture content. However, polar l i p i d s seemed to undergo decomposition on i r r a d i a t i o n . NIGAM, V . N . , and K.V. GIRI. 1961. Sugar in pulses. Can. J. Biochem. Physiol. 39:1847-1853. 315 Ethanol extracts of ground seeds of red gram (C. oajan) and other pulses were analyzed by c i r c u l a r paper chromatography. About 10% of dry weight was saccharides; sucrose 1.3 to 2.7, raffinose 0.4 to 1 . 1 , 48
Biochemistry and N u t r i t i o n stachyose 1.8 to 2.7 and verbascose 3.0 to 4.2%. Sucrose was most v a r i a b l e . Germination tests showed that fructose is l i b e r a t e d , oligosaccharides disappear, and sucrose, which probably forms the i n t e r mediary breakdown product, remains more or less constant. Hydrolase a c t i v i t y remained low f o r the f i r s t 3 days of germination. NIYOGI, S.P., N. NARAYANA, and B.G. DESAI. 1931. Studies on n u t r i t i v e value of Indian vegetable food s t u f f s . I. N u t r i t i v e value of pigeonpea (Cajanus indious) and f i e l d pea (Pisum arvense L i n n . ) . Indian J. Med. Res. 13:1217-1229. 316 The most important protein f r a c t i o n of the pulses is a globulin moiety. The percentage composition of amino acids in pulse globulin expressed as percent of protein was estimated. The amino acid composition of common Indian pulses is l i s t e d on a comparative basis. NORTON, G. 1976. Plant proteins. Canada: Butterworths. 156 pp. 317 The three sources of plant proteins, namely, cereals, oilseeds, and legumes, have been considered under the headings of production and demand. The world production of pigeonpeas from 1965 to 1974 was almost s t a t i c , except for 1967 and 1974, when the production was lower. The production of legumes is very d i f f i c u l t to deal w i t h s t a t i s t i c a l l y because of confusion over nomenclature. Different aspects of plant proteins have also been discussed. OKE, O.L. 1967. Chemical studies on some Nigerian pulses. W. A f r . J. B i o l . Appl. Chem. 9:52-55. 318 Cowpea (V. unguiculata), groundnut, lima bean (Ph. lunatus), pigeonpea (C. oajan), and soybean were analyzed. In soybean Ca was 0.30, in others 0.05 to 0.10%; P was 0.04, in others 0.31 to 0.54%. Values of N and f i v e major and eight minor mineral elements are tabulated. Oxalic acid was 0.1 in cowpea, in others 0.4 to 0.6%. Phytin and P ranged from 30 in soybean to 133 mg % in cowpea o r , percent of t o t a l P, from 13 in pigeonpea to 33 in groundnut. HCN was 1 In cowpea, 30 mg % in lima bean, none in other pulses. PAL, R.K. 1939. A review of l i t e r a t u r e on the n u t r i t i v e value of pulses. Indian J. Agric. S c i . 9(1):133-137. 319 Bengal gram has proved to be the best of a l l the pulses. Green gram is also very good, especially when combined w i t h r i c e and milk products. Black gram has high n u t r i t i v e value as a p r o t e i n . Other pulses such as l e n t i l or red gram may be taken only occasionally. Red gram also acts better than Bengal gram or any other variety when i t i s eaten with r i c e . PANT, R., and A.S. KAPUR. 1963. The soluble carbohydrates of some Indian legumes. Naturwissenschaften. 50:95. 320 Total soluble carbohydrates in g per 100 g were in Cajanus indious 8.0, Cioer arietinum 6.7, Phaeeolus mungo 6.5, Crotalaria mediaaginea 7.4, Cassia obtusifolia 5.56, C. oooidentalis 5.52. The l a s t two contained maltose, lactose, and raffinose and a l l had glucose and sucrose. PANT, R., and A.S. KAPUR. 1963. A comparative study of the chemical compos i t i o n and n u t r i t i v e value of some common Indian pulses and soybean. Ann. Biochem. Exp. Med. 23:457-460. 321 Cajanus oajan contained per 100 g, moisture 11.20%, protein 22.31%, f a t 1.45%, ash 3.21%, Ca 0.128 g, P 0.205 g, Fe 7.62 mg and in mg, r i b o f l a v i n 138, thiamine 48, and n i c o t i n i c acid 49. Amino acid compositions were similar in pigeonpea and soybean. Diets containing 10% of the respective proteins were steamed; b i o l o g i c a l values were 64.8 (pigeonpea) and 57.5 (soybean) and d i g e s t i b i l i t y c o e f f i c i e n t s 86.2, 91.4, protein efficiency r a t i o s were 0.82 and 0.50. Although pulses contained less protein than soybeans, they were considered superior because they did not need processing to destroy antigrowth f a c t o r s . PANT, R., and A.S. KAPUR. 1964. Free amino acids in some edible and i n e d i ble Indian legumes. Hoppe-Seyler's Z. Physiol. Chem. 333:39-41. 322 Free amino acids were detected by paper chromatography in Cajanus oajan, Cioer arietinum, Ph. mungo, Ph. radiatus, L. esaulenta, Piswn sativum (green and white v a r i e t i e s ) , Vigna oatjang, Glycine max, and in three nonedible w i l d legumes. No legume contained a l l the essential amino acids but Cajanus oajan, Cioer arietinum, and Lens esoulenta each had seven.
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AN ANNOTATED BIBLIOGRAPHY OF PIGEON
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To those people who are devoted to
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Plgeonpea B i b l i o g r a p h y D
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Pigeonpea B i b l i o g r a p h y J
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Pigeonpea B i b l i o g r a p h y M
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Pigeonpea B i b l i o g r a p h y R
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Pigeonpea B i b l i o g r a p h y s
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Pigeonpea B i b l i o g r a p h y S
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Pigeonpea B i b l i o g r a p h y A
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Pigeonpea B i b l i o g r a p h y e
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Pigeonpea B i b l i o g r a p h y H
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Plgeonpea B i b l i o g r a p h y w
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Plgeonpea B i b l i o g r a p h y K
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Plgeonpea B i b l i o g r a p h y M
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Plgeonpea B i b l i o g r a p h y M
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Plgeonpea B i b l i o g r a p h y i
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Pigeonpea B i b l i o g r a p h y P
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Plgeonpea B i b l i o g r a p h y R
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Pigeonpea B i b l i o g r a p h y n
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Plgeonpea B i b l i o g r a p h y S
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Pigeonpea B i b l i o g r a p h y T
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Plgeonpea B i b l i o g r a p h y P
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Pigeonpea B i b l i o g r a p h y f
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Pigeonpea B i b l i o g r a p h y g
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Plgeonpea B i b l i o g r a p h y T
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Plgeonpea B i b l i o g r a p h y o
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Pigeonpea B i b l i o g r a p h y B
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Pigeonpea B i b l i o g r a p h y G
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Pigeonpea B i b l i o g r a p h y M
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Pigeonpea B i b l i o g r a p h y Q
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SUBJECT INDEX AGRONOMY C r o p p i
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S u b j e c t Index MICROBIOLOGY Cr
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W O R D I N D E X Aoanthomia toment
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Word Index E x e l a s t i s atomos
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Word Index Obovate l e a f l e t s
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Word Index Vigna nilotica, 79 Vigna
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