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Relationship between total sulphur and sulphur amino acids in chickpea (Cicer arietinum L.) and pigeonpea (Cajanus cajan [L.] Millsp.)

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Abstract

Total sulphur was determined in seed meal of 30 chickpea and 24 pigeonpea cultivars by the wet digestion procedure and by using the Leco sulphur analyser. Methionine and cystine were determined after performic acid oxidation in an amino acid analyser. The two methods used for total sulphur determinations were highly correlated (r=0.943). Percent meal protein was significantly correlated (r=0.476) with total sulphur in chickpea but not in the case of pigeonpea. Total sulphur content exhibited a significant positive correlation (r=0.651) with sulphur amino acids of pigeonpea when expressed as percent of protein but not in the case of chickpea. Correlation coefficients between total sulphur and sulphur amino acids when the results were expressed as percent of sample were positive for both chickpea (r=0.494) and pigeonpea (r=0.534). The amount of sulphur in methionine and cystine accounted for 54.8% of the total sulphur in chickpea and for 75.5% in pigeonpea. In both chickpea and pigeonpea, methionine was positively and significantly correlated with cystine when they were expressed either as percent of sample or as percent of protein.

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Submitted as J.A. no. 159 by the International Crops Research Institute for the Semi-Arid Tropics (ICRISAT).

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Jambunathan, R., Singh, U. Relationship between total sulphur and sulphur amino acids in chickpea (Cicer arietinum L.) and pigeonpea (Cajanus cajan [L.] Millsp.). Plant Food Hum Nutr 31, 109–117 (1981). https://doi.org/10.1007/BF01094035

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Key words

  • amino acids
  • chickpea
  • pigeonpea
  • sulphur