VARIATION IN QUALITY TRAITS OF PIGEON PEA (CAJANUS-CAJAN L MILL SP) VARIETIES

Physico-chemical composition and nutritional quality of six promising varieties of pigeon pea were investigated. The ranges of values were : test weight 66.10-73.50g, dhal in grain 66.45-68.50%, yield 13.95 - 21.85 q/ha, moisture 10.00-11.00%, protein 18.20-19.80%, protein yield 2.54-4.33 q/ha, digestibility of proteins 32.10-38.10%, fat 1.19-1.37%, total carbohydrates 65.88-67.32%, energy 312.30-326.75 kcal, tryptophan 0.37-0.46g/16g N, tryptophan yield 0.94-1.99 kg/ha, methionine 0.98-1.10g/16g N, methionine yield 2.49-4.63 kg/ha, chemical score, 29.17-32.74%, biological value 57.28-59.38, total minerals 2.30-2.95%, calcium 115.05-122.30 mg/100g, iron 8.00-9.20 mg/100g, available iron 1.90-3.41 mg/100g, ascorbic acid 2.35-3.40 mg/100g, vitamin A 108.00-118.70 I.U., thiamine 0.40-0.47 mg/100g and riboflavin 0.09-0.12 mg/100g. 'Type-21' was found to be superior over other varieties analysed.