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Plgeonpea Bibliography
PREMA, L., and P.A. KURUP. 1973.
Hypolipidaemic a c t i v i t y of the protein
isolated from Cajanue cajan in high f a t
cholesterol d i e t fed r a t s . Indian J.
Biochem. Biophys. 10(4):293-296. 323
Marked reduction in the t o t a l and free
cholesterol, phospholipid, and t r i g l y c e r i d e
contents of a l l the three tissues was
observed at a l l the levels studied. The
animals receiving 10% l e v e l show l i p i d
levels very similar to those in the animals
fed normal d i e t . The protein f r a c t i o n is
heterogeneous and contains 7.8% carbohydrates.
About 85% of the protein is
precipitated at 75% saturation w i t h
(NH^SO^; the p r e c i p i t a t e contains a l l
the hypolipidaemic a c t i v i t y of the p r o t e i n .
PUSHPAMMA, P. 1975.
Evaluation of n u t r i t i o n a l values, cooking
q u a l i t y and consumer preferences of grain
legumes. Proc. F i r s t International Workshop
on Grain Legumes, 13-16 Jan 1975.
ICRISAT. Hyderabad, I n d i a . 213-220. 324
Data on chemical composition of seeds of
pigeonpea and chickpea and of subcellular
fractions of groundnut cotyledon obtained
in nonaqueous s o l u t i o n , and on the cooking
q u a l i t i e s of these legumes.
RAI, KALPANA, DIPALI ROY, and S.P. NETKE.
1973.
Effect of incorporation of soybean meal on
protein q u a l i t y of diets composed of
cereals and red gram (CajanuB oajan).
Part I I . JNKW Res. J. 7(3) .-146-151. 325
The s u b s t i t u t i o n of AGSB (autoclaved ground
soybean) in 10.1% and 12.0% protein diets
did not cause any improvement In protein
q u a l i t y . In 14.2% protein d i e t , the subs
t i t u t i o n by 25% caused s i g n i f i c a n t increase
in nitrogen r e t e n t i o n . The b e n e f i c i a l
effects of s u b s t i t u t i o n of AGSB f o r RGD
(Red gram d h a l ) , could only be obtained in
diets containing 14% p r o t e i n , in which more
than h a l f the protein was provided by RGD.
RAJAMMAL, P.D., R. SAMBAMURTHY, and
R. RAJESWARI. 1964.
The n u t r i t i v e value of the proteins of
blends of redgram dhal, m i l k , r i c e and
peas. J. Nutr. Dietet. 1:182-183. 326
The protein efficiency r a t i o (PER) of a
mixture of red gram dhal and skim milk
powder and r i c e and peas was determined at
8% l e v e l of protein intake over a period
of 4 weeks. The PER of a mixture of three
parts of red gram protein and one part of
milk proteins was 1.6, as compared w i t h a
value of 0.58 obtained f o r red gram alone.
The PER of a mixture of 3.6 parts of r i c e
proteins and 4.4 parts of pea proteins was
1.80, as compared with 2.60 f o r skim milk
powder.
RAMA RAO, M.V., M.R. TARA, and C.K. KRISHNAN.
1974.
Colorimetric estimation of tryptophan
content of pulses. J. Fd S c i . Technol.
11(5):213-216. 327
The colorimetric procedure developed by
Spies and Chambers (1948, 1949) has been
applied to determine tryptophan content of
proteins of pulses. It is observed that
the amount of sodium n i t r i t e to be added
for the reaction needs to be increased to
0.1 ml of 0.02% solution as against the
recommended 0.1 ml of 0.05% s o l u t i o n . This
brings out more color. With t h i s m o d i f i ­
c a t i o n , the tryptophan content of pulses
investigated was in the range of 0.7 to
1.78 g/16 g N as against the l i t e r a t u r e
values of 0.5 to 0.8 g/16 g N.
RAMASASTRI, B.V., and P. SRINIVASA RAO.
1968.
Some studies on the n u t r i t i v e value of r i c e
v a r i e t i e s and pulses. J. Postgrad. Sch.
IARI, D e l h i . 6(2):113-122. 328
The d i g e s t i b i l i t y of the carbohydrate
content of four of the commonly used
pulses — green gram, red gram, black
gram, and Bengal gram — was studied.
In vitro amylolysis w i t h the use of ground
raw and cooked pulses and w i t h the isolated
starches revealed differences in the rates
of hydrolysis of the starch present in
these pulses.
RAMIAH, P.V., and P. SATYANARAYANA. 1938.
Studies i n the q u a l i t y o f crops. I I .
N u t r i t i v e values of proteins of d i f f e r e n t
v a r i e t i e s of red gram (Cajanue indiaus).
Madras Agric. J. 26(4) :134-136. 329
Different v a r i e t i e s of red gram obtained
l o c a l l y and from the h i l l s were compared
for t h e i r n u t r i t i v e values, and it was
found that the l o c a l v a r i e t y has a high
protein content and d i g e s t i b i l i t y value.
RANGANATHAN, S. 1938.
The available i r o n in some common Indian
food s t u f f s determined by the ot-a-dipyridine
method. Indian J. Med. Res. 25(3):
677-684. 330
One hundred common Indian foodstuffs have
been analyzed f o r t h e i r available i r o n by
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