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  • 1
    Electronic Resource
    Electronic Resource
    Biochemical changes in developing seeds of pigeonpea (Cajanus cajan)
    Amsterdam : Elsevier
    Phytochemistry 19 (1980), S. 1291-1295 
    Details
    ISSN: 0031-9422
    Keywords: Cajanus cajan ; Leguminosae, pigeonpea ; amino acids ; carbohydrates ; development. ; proteins
    Source: Elsevier Journal Backfiles on ScienceDirect 1907 - 2002
    Topics: Biology , Chemistry and Pharmacology
    Type of Medium: Electronic Resource
    URL: http://linkinghub.elsevier.com/retrieve/pii/0031-9422(80)80162-2
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    Changes in carbohydrates, amino acids and proteins in developing seed of chickpea
    Amsterdam : Elsevier
    Phytochemistry 20 (1981), S. 373-378 
    Details
    ISSN: 0031-9422
    Keywords: Cicer arietinum ; Leguminosae ; amino acids ; carbohydrates ; chickpea ; development. ; proteins
    Source: Elsevier Journal Backfiles on ScienceDirect 1907 - 2002
    Topics: Biology , Chemistry and Pharmacology
    Type of Medium: Electronic Resource
    URL: http://linkinghub.elsevier.com/retrieve/pii/S0031-9422(00)84148-5
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    Paper (German National Licenses)
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  • 3
    Electronic Resource
    Electronic Resource
    Nutritional parameters and yield evaluation of newly developed genotypes of lentil (Lens culinaris Medik.) (1999)
    Springer
    Plant foods for human nutrition 54 (1999), S. 79-87 
    Details
    ISSN: 1573-9104
    Keywords: Chemical composition ; Lentil ; Metabolizable energy ; Minerals ; Seed yield ; Tannin
    Source: Springer Online Journal Archives 1860-2000
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: Abstract Among the commonly consumed food legumes, lentils occupy an important place in human nutrition in the Indian subcontinent. Twenty-one lentil genotypes were evaluated for such nutrition related parameters as moisture, protein, crude fiber, fat, ash (total mineral matter), carbohydrates, total energy and metabolizable energy. These genotypes were also analyzed for 100-seed weight and seed yield/plant. Protein content ranged between 22.1 and 27.4% with significant differences among genotypes. Considerable variations were observed among the genotypes for calcium, phosphorus, iron and tannin contents. Large variations existed in yield and 100-seed weight of these genotypes. Seed yield/plant was not significantly correlated with any of the principal seed constituents analyzed in the present study. The genotypes, LH 97 and LH 37 were found to be better and hence could be explored for further development and selection of desirable characteristics.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1023/A:1008182302900
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    Paper (German National Licenses)
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  • 4
    Electronic Resource
    Electronic Resource
    Distribution of seed protein fractions and amino acids in different anatomical parts of chickpea (Cicer arietinum L.) and pigeonpea (Cajanus cajan L.) (1982)
    Springer
    Plant foods for human nutrition 31 (1982), S. 347-354 
    Details
    ISSN: 1573-9104
    Keywords: amino acids ; chickpea ; pigeonpea ; protein fractions ; seed
    Source: Springer Online Journal Archives 1860-2000
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: Abstract Studies on protein fractionation in seed coat, embryo, cotyledons and whole seed were made to observe the differences, if any, between chickpea and pigeonpea. Results indicated that globulin was the major fraction of embryo and cotyledons of these legumes. Seed-coat nitrogen was observed to be mostly comprised of nonprotein nitrogen and glutelin fractions and thus differed from other components in both chickpea and pigeonpea. The albumin fraction of cotyledons of both crops had the highest concentration of sulphur amino acids, methionine and cystine. Glutelin contained a considerably higher concentration of methionine and cystine than did globulin in chickpea and pigeonpea. This suggests that lines with higher glutelin should be identified to improve their protein quality. The amino acid compositions of different seed components did not show large differences between these two pulse crops.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01094046
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    Paper (German National Licenses)
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  • 5
    Electronic Resource
    Electronic Resource
    Factors affecting the protein quality of pigeonpea (Cajanus cajan L.) (1984)
    Springer
    Plant foods for human nutrition 34 (1984), S. 273-283 
    Details
    ISSN: 1573-9104
    Keywords: pigeonpea ; protein quality ; amino acids ; protease inhibitors ; storage ; processing effects
    Source: Springer Online Journal Archives 1860-2000
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: 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.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01126556
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    Paper (German National Licenses)
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  • 6
    Electronic Resource
    Electronic Resource
    Physicochemical characteristics of flours of faba bean as influenced by processing methods (1994)
    Springer
    Plant foods for human nutrition 45 (1994), S. 371-379 
    Details
    ISSN: 1573-9104
    Keywords: Boiling ; Dehulling ; Inhibitor ; Path analysis ; Roasting ; Tannin ; Trypsin
    Source: Springer Online Journal Archives 1860-2000
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: Abstract Wet- and dry-processing with and without heating treatments were used to dehull faba beans for preparation of flours from the cotyledons. Flour qualities were assessed by levels of tannin and trypsin inhibitor and other measures of proximate composition. High roasting temperature and shorter process time that improved the recovered cotyledon yields were verified significant by path analysis methodologies. In turn, the higher cotyledon recoveries correlated with higher protein levels and inversely with the measured tannin levels. Ash reductions were correlated to the wet processing options in hull removal while reductions in the insoluble dietary fiber were notably influenced by level of heating temperatures applied. Trypsin inhibitor levels ranged from 42 to 56% of the original with reductions tied to applications of wet and/or heat processing in each case improved by increased durations and temperatures of treatments.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01088087
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    Paper (German National Licenses)
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  • 7
    Electronic Resource
    Electronic Resource
    Relationship between total sulphur and sulphur amino acids in chickpea (Cicer arietinum L.) and pigeonpea (Cajanus cajan [L.] Millsp.) (1981)
    Springer
    Plant foods for human nutrition 31 (1981), S. 109-117 
    Details
    ISSN: 1573-9104
    Keywords: amino acids ; chickpea ; pigeonpea ; sulphur
    Source: Springer Online Journal Archives 1860-2000
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: 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.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01094035
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    Paper (German National Licenses)
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