Skip to main content
SpringerLink
Log in

Evaluation of nutritional quality and antioxidant potential of pigeonpea genotypes

  • Original Article
  • Published:
Journal of Food Science and Technology Aims and scope Submit manuscript

Abstract

Three released cultivars, forty four advance breeding lines and three wild species of pigeonpea (Cajanus cajan L. Millsp) were evaluated for nutritional, antinutritional traits and antioxidant potential so as to identify promising genotypes. The average content of total soluble sugars, starch and total soluble proteins was found to be 43.66, 360.51 and 204.54 mg/g, respectively. Antioxidant potential in terms of free radical scavenging activity (DPPH), ferric reducing antioxidant power (FRAP), reducing power, hydroxyl radical scavenging activity and superoxide anion radical scavenging activity was estimated. The diversity was observed in genotypes with all the traits. AL 1960, AL 2000, AL 2009 and AL 2046 had high total soluble proteins, medium antinutritional factors and good antioxidant potential. AL 201, AL 1931, AL 1932, AL 1960, AL 2046, AL 2049 and AL 2060 had good nutritional value as protein and starch content ranged from 20 to 23 and 42 to 52%, respectively. Wild species C. scarabaeoides 1CP15683/W15 had lower carbohydrates, proteins, and antinutritional traits while high antioxidant potential due to high total phenols, DPPH, FRAP and reducing power. The diversity observed in genotypes with all the traits could be further used to develop nutritionally important genotypes.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1

Similar content being viewed by others

References

  • Aggarwal A, Nautiyal U, Negi D (2015) Characterization and evaluation of antioxidant activity of Cajanus cajan and Pisum sativum. Int J Rec Adv Sci Tech 2:21–26

    Google Scholar 

  • Ahuja H, Kaur S, Gupta AK, Singh S, Kaur J (2015) Biochemical mapping of lentil (Lens culinaris Medik) genotypes for quality traits. Acta Physiol Plant 37:1–16

    Article  CAS  Google Scholar 

  • Akande KE, Doma UD, Agu HO, Adamu HM (2010) Major antinutrients found in plant protein sources: their effect on nutrition. Pak J Nutr 9:827–832

    Article  CAS  Google Scholar 

  • Baccou JC, Lambert F, Sauvaire Y (1977) Spectrophotometric method for the determination of total steroidal sapogenin. Analyst 1002:458–465

    Article  Google Scholar 

  • Balabaa SI, Zake AY, Elshamy AM (1974) Total flavonoids and rutin content of different organs of Saphora japonica L. J Assoc Analyt Chem 57:752–755

    Google Scholar 

  • Benzie IF, Strain JJ (1996) The ferric reducing ability of plasma (FRAP) as a measure of antioxidant power: the FRAP assay. Anal Biochem 239:70–76

    Article  CAS  Google Scholar 

  • Blazos AK, Belski R (2016) Health benefits of legumes and pulses with a focus on Australian sweet lupins. Asia Pac J Clin Nutr 25:1–17

    Google Scholar 

  • Blois MS (1958) Antioxidant determination by the use of stable free radical. Nature 181:1199–1200

    Article  CAS  Google Scholar 

  • Bouaziz M, Grayer RJ, Simmonds MSJ, Damak M, Sayadi S (2005) Identification and antioxidant potential of flavonoids and low molecular weight phenols in olive cultivar chemlali growing in Tunisia. J Agric Food Chem 53:236–241

    Article  CAS  Google Scholar 

  • Dubois M, Gilles KN, Hamilton JK, Rebers PA, Smith F (1956) Colorimetric method for the determination of sugars and related substances. Anal Chem 28:350–356

    Article  CAS  Google Scholar 

  • Duhan A, Khetarpaul N, Bishnoi S (2001) Saponin content and trypsin inhibitor activity in processed and cooked pigeonpea cultivars. Int J Food Sci Nutr 52:53–59

    Article  CAS  Google Scholar 

  • Fasoyiro SB, Ajibade SR, Saka JO, Ashaye OA, Obatolu VA, Farinde EO, Afolabi OO (2005) Physical characteristics and effects of processing methods on pigeon pea varieties. J Food Agric Eviron 3:59–61

    Google Scholar 

  • Fenwick DE, Oakenfull D (1983) Saponin content of food plants and some prepared foods. J Sci Food Agric 34:186–191

    Article  CAS  Google Scholar 

  • Gupta RK, Gangoliya SS, Singh NK (2015) Reduction of phytic acid and enhancement of bioavailable micronutrients in food grains. J Food Sci Technol 52:676–684

    Article  CAS  Google Scholar 

  • Hajela N, Pande AH, Sharma S, Rao DN, Hajela K (1999) Studies on double headed protease inhibitors from Phaseolus mungo. J Plant Biochem Biotechnol 8:57–60

    Article  CAS  Google Scholar 

  • Ilesanmi F, Adeboye AO, Ilesanmi OS (2014) Comparative evaluation of in vitro antioxidant properties of Cajanus cajan seed and Moringa oleifera leaf extracts. Int J Biochem Res Rev 4:163–172

    Article  Google Scholar 

  • Jain KA, Kumar S, Panwar JDS (2009) Antinutritional factors and their detoxification in pulses: a review. Agric Rev 30:64–70

    Google Scholar 

  • Kaur S, Kaur S, Gupta AK, Kaur J (2016) Physiochemical and nutritional attributes of raw and soaked seeds of chickpea (Cicer arietinum L.) genotypes. Legume Res 39:359–369

    Google Scholar 

  • Khang DT, Dung TN, Elzaawely AA, Xuan TD (2016) Phenolic profiles and antioxidant activity of germinated legumes. Foods 5:1–10

    Article  Google Scholar 

  • Khanum R, Mazhar F, Jahangir M (2015) Antioxidant evaluations of polar and non polar fractions of Cajanus cajan seeds. J Med Plants Res 9:193–198

    Article  CAS  Google Scholar 

  • Khyade VB, Jagtap SG (2016) Sprouting exert significant influence on the antioxidant activity in selected pulses (black gram, cowpea, desi chickpea and yellow mustard). World Sci News 35:73–86

    Google Scholar 

  • Kumaran A, Karunakaran RJ (2007) In vitro antioxidant activities of methanol extracts of five Phyllanthus species from India. LWT Sci Direct 40:344–352

    CAS  Google Scholar 

  • Li Y, Bo Jiang, Zhang T, Mu Z, Liu J (2008) Antioxidant and free radical scavenging activities of chickpea protein hydrolysate (CPH). Food Chem 106:444–450

    Article  CAS  Google Scholar 

  • Lowry OH, Rosebrough NT, Farr AL, Randall RJ (1951) Protein measurement with folin phenol reagent. J Biol Chem 193:265–275

    CAS  Google Scholar 

  • Mahala AG, El G, Amasiab EO, Elmnan BAA, Elatti KAA (2013) Nutritional value of some legumes seeds from Elseleim agricultural scheme Sudan. Afr J Food Sci Technol 4:53–56

    Google Scholar 

  • Marathe SA, Rajalakshmi V, Jamdar SN, Sharma A (2011) Comparative study on antioxidant activity of different varieties of commonly consumed legumes in India. Food Chem Toxicol 49:2005–2012

    Article  CAS  Google Scholar 

  • Marklund S, Marklund G (1974) Involvement of the superoxide anion radical in the autooxidation of pyrogallol and a convenient assay for superoxide dismutase. Eur J Biochem 47:469–474

    Article  CAS  Google Scholar 

  • Mittal A, Kansal R, Kalia V, Tripathi M, Gupta VK (2014) A kidney bean trypsin inhibitor with an insecticidal potential against Helicoverpa armigera and Spodoptera litura. Acta Physiol Planta 36:525–539

    Article  CAS  Google Scholar 

  • Nwosu JN, Ojukwu M, Ogueke CC, Ahaotu I, Owuamanam CI (2013) The antinutritional properties and ease of dehulling on the proximate composition of pigeon pea (Cajanus cajan) as affected by malting. Int J Life Sci 2:60–70

    Google Scholar 

  • Parmar N, Virdi AS, Singh N, Kaur A, Bajaj R, Rana JC, Agarwal L, Nautiyal CS (2014) Evaluation of physiochemical, textural, mineral and protein characteristics of kidney bean grown at Himalayan region. Food Res Int 66:45–57

    Article  CAS  Google Scholar 

  • Parmar N, Singh N, Kaur A, Thakur S (2017) Comparison of color, anti-nutritional factors, minerals, phenolic profile and protein digestibility between hard-to-cook and easy-to-cook grains from different kidney bean (Phaseolus vulgaris) accessions. J Food Sci Technol 54:1023–1034

    Article  CAS  Google Scholar 

  • Pratibha G, Srinivas I, Rao KV, Raju BMK, Thyagaraj CR, Korwar G, Venkateswarlu B, Shanker AK, Choudhary DK, Rao KS, Srinivasarao C (2015) Impact of conservation agriculture practices on energy use efficiency and global warming potential in rainfed pigeonpea–castor systems. Eur J Agron 66:30–40

    Article  Google Scholar 

  • Ramadoss BR, Shunmugam ASK (2014) Anti dietic factors in legumes—local methods to reduce them. Int J Food Nutr Sci 3:84–89

    Google Scholar 

  • Reddy AS, Rao PV, Babu PV, Rao YK (2016) Response of integrated weed management practices on growth and yield of pigeonpea (Cajanus cajan (L.) millsp). Int J Curr Microbiol Appl Sci 5:610–616

    Article  Google Scholar 

  • Rouser G, Fleisher S, Yamamoto A (1974) Two dimensional thin layer chromatographic separation of polar lipids and determination of phospholipids by phosphorus analysis of spots. Lipids 5:494–496

    Article  Google Scholar 

  • Sabahelkhier MK, Adam SIY, Rayan MOS, Amana IAA, Maab MA, Nusiba AAI (2014) Assessment of protein content and study effect of anti nutrition factor on in vitro protein digestibility. Nova J Med Biol Sci 3:1–5

    Article  Google Scholar 

  • Sadasivam S, Manickam A (1992) Phenolics. Biochemical methods for agricultural sciences. Wiley Eastern Ltd, New Delhi, pp 187–188

    Google Scholar 

  • Saxena KB, Kumar RV, Gowda CLL (2010) Vegetable pigeonpea—a review. J Food Legumes 23:91–98

    Google Scholar 

  • Sharma S, Agarwal N, Verma P (2011) Pigeon pea (Cajanus cajan L.): a hidden treasure of regime nutrition. J Funct Environ Bot 1:91–101

    Article  Google Scholar 

  • Singh U, Jambunathan R (1981) Studies on desi and kabuli chickpea (Cicer arietinum L.) cultivars: levels of protease inhibitors, levels of polyphenolic compounds and in vitro protein digestibility. J Food Sci 46:1364–1367

    Article  CAS  Google Scholar 

  • Sowndhararajan K, Kang SC (2013) Free radical scavenging activity from different extracts of leaves of Bauhinia vahlii Wight and Arn. Saudi J Biol Sci 20:319–325

    Article  CAS  Google Scholar 

  • Sreeramulu D, Reddy CVK, Raghunath M (2009) Antioxidant activity of commonly consumed cereals, millets, pulses and legumes in India. Indian J Biochem Biophys 46:112–115

    CAS  Google Scholar 

  • Sultana B, Anwar F, Przybylski R (2007) Antioxidant activity of phenolic components present in barks of Azadirachta indica, Terminalia arjuna, Acacia nilotica and Eugenia jambolana. Food Chem 104:1106–1114

    Article  CAS  Google Scholar 

  • Swain T, Hillis WE (1959) The phenolic constituents of Prunus domestica. The quantitative analysis of phenolic constituents. J Sci Food Agric 10:63–68

    Article  CAS  Google Scholar 

  • Thaipong K, Boonprakob U, Crosby K, Cisneros-Zevallos L, Byrne DH (2006) Comparison of ABTS, DPPH, FRAP and ORAC assays for estimating antioxidant activity from guava fruit extracts. J Food Compos Anal 19:669–675

    Article  CAS  Google Scholar 

  • Torres A, Frias J, Granito MC, Vidal-Valverde C (2006) Fermented pigeon pea (Cajanus cajan) ingredients in pasta products. J Agric Food Chem 54:6685–6691

    Article  CAS  Google Scholar 

  • Wang N, Hatcher DW, Tyler RT, Toews R, Gawalko EJ (2010) Effect of cooking on composition of bean (Phaseolus vulgaris L.) and chickpeas (Cicer arietinum L.). Food Res Int 43:589–594

    Article  CAS  Google Scholar 

  • Williard LM, Slattery M (1945) The colorimetric determination of fructan in plant material. J Biol Chem 157:161–167

    Google Scholar 

  • Wu N, Fu K, Fu YJ, Zu YG, Chang FR, Chen YH, Liu XL, Kong Y, Liu W, Gu CB (2009) Antioxidant activities of extracts and main components of pigeonpea [Cajanus cajan (L.) Millsp.] leaves. Molecules 14:1032–1043

    Article  CAS  Google Scholar 

  • Xu BJ, Chang SKC (2007) A comparative study on phenolic profiles and antioxidant activities of legumes as affected by extraction solvents. J Food Sci 72:159–166

    Article  Google Scholar 

  • Yoshida S, Forno D, Cock J, Gomez K (1976) Determination of sugar and starch in plant tissue. In: Yoshida S (ed) Laboratory manual for physiological studies of rice. The International Rice Research Institude, Los Banos, pp 46–49

    Google Scholar 

  • Zemel MB, Shelef LA (1982) Phytic acid hydrolysis with soluble zinc and iron in whole wheat bread as affected by calcium containing additives. J Food Sci 47:535–537

    Article  CAS  Google Scholar 

Download references

Acknowledgements

Thanks are due to Pulses Section, Department of Plant Breeding and Genetics, Punjab Agricultural University, Ludhiana for providing pigeonpea genotypes.

Author information

Authors and Affiliations

  1. Department of Biochemistry, Punjab Agricultural University, Ludhiana, 141004, India

    Japjot Sekhon & Satvir Kaur Grewal

  2. Department of Plant Breeding and Genetics, Punjab Agricultural University, Ludhiana, 141004, India

    Inderjit Singh & Jagmeet Kaur

Authors
  1. Japjot Sekhon
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Satvir Kaur Grewal
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Inderjit Singh
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Jagmeet Kaur
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Satvir Kaur Grewal.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Sekhon, J., Grewal, S.K., Singh, I. et al. Evaluation of nutritional quality and antioxidant potential of pigeonpea genotypes. J Food Sci Technol 54, 3598–3611 (2017). https://doi.org/10.1007/s13197-017-2818-y

Download citation

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s13197-017-2818-y

Keywords

Search

Navigation