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Botany<br />
VANGALA, R.R., and E. MENDEN. 1969.<br />
The amino a c i d c o m p o s i t i o n of some A f r i c a n<br />
legumes. I n t . Z . V i t a m f o r s c h . 39:<br />
203-209. 357<br />
Amino a c i d s were e s t i m a t e d in pigeonpea<br />
(Cajanus c a j a n ) , blackeyed pea (Vigna s i n e n -<br />
sis), cowpea (v. unguiculata), l i m a bean<br />
(Ph. lunatus) , and Centrosema pubescene.<br />
There was l i t t l e d i f f e r e n c e between raw<br />
and cooked p r o d u c t s . Except f o r cooked<br />
pigeonpeas, t h e r e was poor agreement b e t <br />
ween c a l c u l a t e d v a l u e s and v a l u e s o b t a i n e d<br />
b y a n i m a l e x p e r i m e n t . I t was concluded<br />
t h a t p r o t e i n q u a l i t y depends n o t o n l y o n<br />
amino a c i d c o m p o s i t i o n b u t a l s o on such<br />
heat l a b i l e f a c t o r s a s enzyme i n h i b i t o r s<br />
and h e m a g l u t i n i n .<br />
VIJAYALAKSHMI, D . , S. KURIAN, D. NARAYANA-<br />
SWAMY, S.V. RAO, and M. SVAMINATHAN. 1972.<br />
Blood amino a c i d s t u d i e s i n t h e weaning r a t<br />
on d i e t s c o n t a i n i n g raw and cooked r e d<br />
gram. I n d i a n J . N u t r . D i e t e t . 9 ( 3 ) :<br />
129-134. 358<br />
Amino a c i d c o n t e n t and t r y p s i n i n h i b i t o r<br />
a c t i v i t y of raw and cooked r e d gram were<br />
d e t e r m i n e d . Plasma amino a c i d scores<br />
i n d i c a t e d t h a t m e t h i o n i n e and t r y p t o p h a n<br />
were t h e f i r s t l i m i t i n g amino a c i d s i n red<br />
gram; l y s i n e and t h r e o n i n e were e a s i l y<br />
a v a i l a b l e from t h e p r o t e i n s . Enzymatic<br />
d i g e s t i o n s t u d i e s showed l y s i n e , methionine,<br />
t h r e o n i n e , and t r y p t o p h a n to be e q u a l l y<br />
a v a i l a b l e from raw and cooked r e d gram,<br />
i n d i c a t i n g t h a t t h e t r y p s i n i n h i b i t o r o f<br />
r e d gram d i d n o t a f f e c t l i b e r a t i o n o f amino<br />
a c i d s d u r i n g d i g e s t i o n o f t h e p r o t e i n s .<br />
PER of raw r e d gram was low ( 0 . 6 8 ) , b u t<br />
improved w i t h c o o k i n g ( t o 1.43) and w i t h<br />
s u p p l e m e n t a t i o n w i t h m e t h i o n i n e and t r y p t o <br />
phan ( t o 1.93) .<br />
VIJAYARAGHAVAN, P . K . , and P.R. SRINIVASAN.<br />
1953.<br />
E s s e n t i a l amino a c i d and c o m p o s i t i o n o f<br />
some common I n d i a n p u l s e s . J. N u t r .<br />
5 1 : 2 6 1 - 2 7 1 . 359<br />
The e s s e n t i a l amino a c i d c o m p o s i t i o n o f<br />
f i v e common I n d i a n p u l s e s and Vigna c a t j a n g<br />
has been r e p o r t e d . U n l i k e l y s i n e , which<br />
i s a l i m i t i n g amino a c i d f o r c e r e a l s , t h e<br />
l i m i t i n g amino a c i d s f o r p u l s e s were found<br />
t o b e m e t h i o n i n e , c y s t i n e , and t r y p t o p h a n .<br />
The r e l a t i o n s h i p between t h e chemical<br />
score e s s e n t i a l amino a c i d i n d e x and<br />
b i o l o g i c a l v a l u e i s d i s c u s s e d .<br />
VISWANATH, B . , R . J . LAKSHMANA, and<br />
P.A. RAGHUNATHASWAMI AYYANGAR. 1916.<br />
Some f a c t o r s a f f e c t i n g t h e cooking q u a l i t y<br />
of d h a l (Cajanus indicus). Mem. Dep.<br />
A g r i c . I n d i a Chem. S e r i e s . 4 ( 5 ) :<br />
149-163. 360<br />
The study has been l i m i t e d to t h e f o l l o w i n g :<br />
( i ) t h e e f f e c t o f t h e c o m p o s i t i o n o f the<br />
w a t e r upon t h e r a t e o f c o o k i n g , ( i i ) the<br />
i n f l u e n c e o f t h e f a t c o n t e n t o n t h e r a t e<br />
o f c o o k i n g , ( i i i ) d i f f e r e n c e s i n t h e r a t e<br />
o f cooking due t o v a r i e t y , ( i v ) d i f f e r e n c e s<br />
in the r a t e s of cooking due to methods of<br />
p r e p a r i n g d h a l , (v) the i n f l u e n c e o f v a r i <br />
ous s a l t s o n t h e l i q u e f a c t i o n o f s t a r c h .<br />
The d i s s o l v e d s a l t s found i n n a t u r a l w a t e r s<br />
e x e r t a marked i n f l u e n c e on the time taken<br />
to cook d h a l . The a d d i t i o n of sodium<br />
b i c a r b o n a t e or sodium carbonate to a h a r d<br />
w a t e r m a t e r i a l l y hastens t h e c o o k i n g .<br />
The f a t c o n t e n t of d h a l p l a y s a v e r y<br />
i m p o r t a n t p a r t i n r a t e o f c o o k i n g . Dhals<br />
from d i f f e r e n t l o c a l i t i e s have v a r y i n g<br />
r a t e s o f c o o k i n g .<br />
B O T A N Y<br />
AKINOLA, J . O . , and P.C. WHITEMAN. 1972.<br />
A n u m e r i c a l c l a s s i f i c a t i o n of Cajanus c a j a n<br />
( L . ) M i l l s p . accessions based on morpholog<br />
i c a l and agronomic a t t r i b u t e s . A u s t . J .<br />
A g r i c . Res. 23:955-1005. 361<br />
N i n e t y - f i v e accessions from e l e v e n count<br />
r i e s were f i e l d - g r o w n and s t u d i e d t h r o u g h <br />
o u t a y e a r . Using the MULTCLAS h i e r a r c h i <br />
c a l program and a v e r s i o n of B u r r ' s<br />
E u c l i d e a n system, t h e accessions were<br />
c l a s s i f i e d i n t o 15 groups on t h e b a s i s<br />
o f 3 1 a t t r i b u t e s .<br />
ANONYMOUS. 1960.<br />
News and N o t e s . A f r i c a : E d i b l e A f r i c a n<br />
legumes. Riz. R i z i c . 1960. 362<br />
Cajanus cajan and a number of legumes a r e<br />
i l l u s t r a t e d w i t h notes on p o p u l a r names and<br />
b o t a n i c a l c h a r a c t e r i s t i c s .<br />
BASUDEV, R. 1933.<br />
S t u d i e s i n t h e development o f t h e female<br />
gametophyte in some leguminous crop p l a n t s<br />
o f I n d i a . I n d i a n J . A g r i c . S c i . 3 ( 6 ) :<br />
1098-1107. 363<br />
The development of t h e female gametophyte<br />
was s t u d i e d in Cajanus indious and o t h e r<br />
55
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