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Plant Foods for Human Nutrition

, Volume 34, Issue 4, pp 273–283 | Cite as

Factors affecting the protein quality of pigeonpea (Cajanus cajan L.)

  • U. Singh
  • B. O. Eggum
Article

Abstract

Pigeonpea occupies an important place in human nutrition as a source of dietary proteins in several countries. Some of the important factors that affect the protein quality of pigeonpea have been reviewed and summarised in this paper. Among important food legumes, pigeonpea contained the lowest amount of limiting sulphur amino acids, methionine and cystine implicating the importance of these amino acids in protein quality improvement program. Large variation existed in the levels of protease inhibitors of pigeonpea varieties. The concentration of these inhibitors were significantly higher in some of the wild relatives of pigeonpea. Protein digestibility of cooked pigeonpea meal remained low and this could be due to the presence of certain compounds other than trypsin inhibitors. Pigeonpea polyphenolic compounds adversely affected the activity of digestive enzymes and this would affect the protein quality of pigeonpea. The protein quality of pigeonpea was greatly influenced by storage and processing practices.

Key words

pigeonpea protein quality amino acids protease inhibitors storage processing effects 

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Copyright information

© Martinus Nijhoff/Dr W. Junk Publishers 1984

Authors and Affiliations

  • U. Singh
    • 1
  • B. O. Eggum
    • 2
  1. 1.International Crops Research Institute for the Semi-Arid Tropics (ICRIAT)PatancheruIndia
  2. 2.National Institute of Animal ScienceCopenhagenDenmark

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