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Nutritional Quality of Vegetable Pigeonpeas [ Cajanus cajan (L.) Millsp.]: Dry Matter Accumulation, Carbohydrates and Proteins
Author(s) -
SINGH U.,
JAIN K. C.,
JAMBUNATHAN R.,
FARIS D. G.
Publication year - 1984
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1984.tb13214.x
Subject(s) - cajanus , trypsin inhibitor , dry matter , methionine , food science , biology , starch , cystine , raffinose , flatulence , botany , agronomy , trypsin , amino acid , biochemistry , enzyme , cysteine , sucrose
Since average dry matter accumulation of green pigeonpea seeds intended for use as a vegetable was 65.6% of the total in matured seeds, green seeds were collected prior to physiological maturity. Green seed contained less starch and more dietary fiber than did mature seed. Flatulence causing oligosaccharides were present in a lower amount in green seed. Trypsin inhibitor activity (TIA) was more in mature seed whereas green and mature seed differed little in chymotrypsin inhibitor activity (CIA). The mean value for in vitro protein digestibility (IVPD) of green seed was more than that of mature seed. The green seed had a greater amount of tryptophan and threonine and the sulphur containing amino acids, methionine and cystine. It is concluded that the green seeds of pigeonpea genotypes are nutritionally better than their mature seeds.