Changes on protein and methionine content of black gram (Vigna mungo (L.) Hepper) induced by gamma rays and EMS.

Abstract

Legumes are considered as the major source of protein, however, the protein and their amino acid constituents are less when compared to animals. Especially, legumes are deficient in essential amino acid, mehionine which is important for synthesize other some of the amino acids. The attempts were made to improve the protein quantity and quality of legumes with various strategies and achieved a little improvement. However, it is not sufficient to fulfill the portion requirement. In this connection, the present study was investigated to improve the quantity and quality (methionine) of protein of black gram (Vigna mungo L.) through the mutation using physical gamma rays and chemical EMS in M M and M generation. The protein and methionine 2, 3 4 content were estimated through the induced genetic effects by the mutagens. The results showed some level of improvement in protein content in 0.1% EMS and 60 kR of gamma rays.