Journal of Food Science · 1986 · 15 citations · 5 references
AgricultureAgronomyFood ScienceFood AnalysisPlant NutritionSeed ScienceCrop NutritionLegume CropsProteins In FoodsProximate Composition AnalysisSeed BiochemistrySeed Nutritional CompositionCooking Effects On Food CompositionCrude Protein AccumulationCrude Protein AssessmentCrude Protein LevelNutritional Seed CompositionSeed Nutritional Quality TraitsSeed Phytochemical ContentSeed Protein Quality
ABSTRACT Dry mature seeds of field pea ( Pisum arvense ), moth bean ( Vigna aconitifolia ) and pigeon pea ( Cajanus cajan ) were investigated for their chemical and cooking characteristics. The crude protein (N × 6.25) content was 24.5% for field pea (8.5% moisture basis), 22.7% for moth beans (10% moisture basis) and 21.3% for pigeon pea (10% moisture basis). Ratios of cooked weight/dry weight after cooking the whole and dehulled seeds were 2.14 and 2.18, 2.20 and 2.30, and 2.43 and 2.51 for the field pea, moth bean and pigeon pea, respectively. Dehulling increased the protein, fat and energy contents but decreased the ash and fiber contents as well as cooking times. On cooking, the true retentions of proximate principles were good.
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Analytical Chemistry · 1980 · 59.6K citations
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