Pigeonpea Nutrition and Its Improvement

Abstract

Abstract Pigeonpea (Cajanus cajan [L.] Millsp.), known by several vernacular and trade names such as red gram, tuar, Angola pea, Congo pea, yellow dhal and oil dhal, is one of the major grain legume crops of the tropics and sub-tropics. It is a favorite crop of small holder dryland farmers because it can grow well under subsistence level of agriculture and provides nutritive food, fodder, and fuel wood. It also improves soil by fixing atmospheric nitrogen. India by far is the largest pigeonpea producer where it is consumed as decorticated split peas, popularly called as ‘dhal’ In other countries, its consumption as whole dry seed and green vegetable is popular. Its foliage is used as fodder and milling by-products form an excellent feed for domestic animals. Pigeonpea seeds contain about 20-22% protein and appreciable amounts of essential amino acids and minerals. Dehulling and boiling treatments of seeds get rid of the most antinutritional factors such as tannins and enzyme inhibitors. Seed storage causes considerable losses in the quality of this legume. The seed protein of pigeonpea has been successfully enhanced by breeding from 20-22% to 28-30%. Such lines also agronomically performed well and have acceptable seed size and color. The high-protein lines were found nutritionally superior to the cultivars because they would provide more quantities of utilizable protein and sulfur-containing amino acids.