The Indian Journal of Nutrition and Dietetics

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Functional Properties, Hydration Indices and Biochemical Constituents of Pigeon Pea Genotypes


Affiliations
1 Department of Food Technology, Guru Jambheshwar University of Science and Technology, Hisar-125001, India
2 Department of Plant Breeding, CCS Haryana Agricultural University, Hisar-125 004, India
3 Fortis Escort Hospital, Verka Road, Amritsar-141 003, India
     

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Pulses are second to cereals as an important source of human food. They are meats of vegetable world and close to animal flesh in protein food value. Pulses are widely grown throughout the world and can play an important role in bridging the protein gap in solving protein energy malnutrition. In India, legume seeds are processed and consumed in a variety of forms and most common methods include soaking, cooking and dehulling. Pigeon pea (Cajanus cajan L.) also known as red gram, is widely used as a food source in India and Africa and constitutes 11.2 per cent of total pulse production in India.
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  • Functional Properties, Hydration Indices and Biochemical Constituents of Pigeon Pea Genotypes

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Authors

O. R. Sood
Department of Food Technology, Guru Jambheshwar University of Science and Technology, Hisar-125001, India
R. S. Waldia
Department of Plant Breeding, CCS Haryana Agricultural University, Hisar-125 004, India
Rajat Sood
Fortis Escort Hospital, Verka Road, Amritsar-141 003, India
Alka Sharma
Department of Food Technology, Guru Jambheshwar University of Science and Technology, Hisar-125001, India

Abstract


Pulses are second to cereals as an important source of human food. They are meats of vegetable world and close to animal flesh in protein food value. Pulses are widely grown throughout the world and can play an important role in bridging the protein gap in solving protein energy malnutrition. In India, legume seeds are processed and consumed in a variety of forms and most common methods include soaking, cooking and dehulling. Pigeon pea (Cajanus cajan L.) also known as red gram, is widely used as a food source in India and Africa and constitutes 11.2 per cent of total pulse production in India.