Pigeonpea grain quality investigated at ICRISAT uri icon


  • Grain quality in pigeonpeas is a composite of several factors: nutritional quality, anti-nutritional factors, digestibility and availability of nutrients, cooking quality, consumer acceptability and storage stability. Protein determinations conducted at ICRISAT indicate that protein content among pigeonpea cultivars averages 23.2% and ranges from 15.1-31.5%. Crosses between pigeonpea and Atylosia have produced lines with protein content consistently above 30%. Methionine, cysteine and tryptophan are limiting amino acids in pigeonpea; accurate analysis for these compounds requires specialized procedures and additional expensive work. A rapid and inexpensive calorimetric analysis for these amino acids is now being sought. Pigeonpeas are reported to contain smaller amounts of anti-nutritional factors than soybeans, but it was noted that wild relatives of the pigeonpea (Atylosia spp.) used for crossing have higher proportions. These factors may be destroyed by proper cooking. Cooking time has been found to vary from 24-68 minutes. Organoleptic qualities are important consumer considerations

publication date

  • 1981