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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.