Functional Properties, Hydration Indices and Biochemical Constituents of Pigeon Pea Genotypes

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Authors

  • O. R. Sood
     Department of Food Technology, Guru Jambheshwar University of Science and Technology, Hisar-125001 ,IN
  • R. S. Waldia
     Department of Plant Breeding, CCS Haryana Agricultural University, Hisar-125 004 ,IN
  • Rajat Sood
     Fortis Escort Hospital, Verka Road, Amritsar-141 003 ,IN
  • Alka Sharma
     Department of Food Technology, Guru Jambheshwar University of Science and Technology, Hisar-125001 ,IN

Abstract

Pulses are second to cereals as an important source of human food. They are meats of vegetable world and close to animal flesh in protein food value. Pulses are widely grown throughout the world and can play an important role in bridging the protein gap in solving protein energy malnutrition. In India, legume seeds are processed and consumed in a variety of forms and most common methods include soaking, cooking and dehulling. Pigeon pea (Cajanus cajan L.) also known as red gram, is widely used as a food source in India and Africa and constitutes 11.2 per cent of total pulse production in India.

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Published

2012-08-01

How to Cite

Sood, O. R., Waldia, R. S., Sood, R., & Sharma, A. (2012). Functional Properties, Hydration Indices and Biochemical Constituents of Pigeon Pea Genotypes. The Indian Journal of Nutrition and Dietetics, 49(8), 333–340. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/4542

Issue

Volume 49, Issue 8, August 2012

Section

Original Articles

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