Literature DB >> 3007029

Pigeonpea as an important food source.

D K Salunkhe, J K Chavan, S S Kadam.   

Abstract

Pigeonpea is an important source of proteins, carbohydrates, B-group vitamins, and certain minerals. India contributes over 90% of the pigeonpea production in the world where it is mostly consumed as dehusked splits or dhal. In African countries and Latin America, it is mainly consumed as canned peas. In this review, world production and distribution, genetic background, and biochemical and nutritional properties, storage and processing of pigeonpea are discussed. Future research needs to improve the utilization of pigeonpea as human food are also addressed.

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Year:  1986        PMID： 3007029     DOI： 10.1080/10408398609527422

Source DB:  PubMed          Journal:  Crit Rev Food Sci Nutr        ISSN： 1040-8398            Impact factor:   11.176


  7 in total

1.  Protein quality of some Nigerian traditional diets based on the African yambean (Sphenostylis stenocarpa) and pigeon pea (Cajanus cajan).

Authors:  H N Ene-Obong; I C Obizoba
Journal:  Plant Foods Hum Nutr       Date:  1995-12       Impact factor: 3.921

2.  Effect of heat treatments on trypsin/chyomotrypsin inhibitor activity of red gram (Cajanus cajan L.).

Authors:  V H Mulimani; S Paramjyothi
Journal:  Plant Foods Hum Nutr       Date:  1994-09       Impact factor: 3.921

3.  Construction of genotyping-by-sequencing based high-density genetic maps and QTL mapping for fusarium wilt resistance in pigeonpea.

Authors:  Rachit K Saxena; Vikas K Singh; Sandip M Kale; Revathi Tathineni; Swathi Parupalli; Vinay Kumar; Vanika Garg; Roma R Das; Mamta Sharma; K N Yamini; S Muniswamy; Anuradha Ghanta; Abhishek Rathore; C V Sameer Kumar; K B Saxena; P B Kavi Kishor; Rajeev K Varshney
Journal:  Sci Rep       Date:  2017-05-15       Impact factor: 4.379

4.  Effect of isolation techniques on the characteristics of pigeon pea (Cajanus cajan) protein isolates.

Authors:  Monilola K Adenekan; Gbemisola J Fadimu; Lukumon A Odunmbaku; Emmanuel K Oke
Journal:  Food Sci Nutr       Date:  2017-11-12       Impact factor: 2.863

5.  Nutrient composition, functional, and pasting properties of unripe cooking banana, pigeon pea, and sweetpotato flour blends.

Authors:  Ehimen R Ohizua; Abiodun A Adeola; Micheal A Idowu; Olajide P Sobukola; T Adeniyi Afolabi; Raphael O Ishola; Simeon O Ayansina; Tolulope O Oyekale; Ayorinde Falomo
Journal:  Food Sci Nutr       Date:  2017-01-12       Impact factor: 2.863

6.  Time Series RNA-seq in Pigeonpea Revealed the Core Genes in Metabolic Pathways under Aluminum Stress.

Authors:  Zhaoxu Gao; Biying Dong; Hongyan Cao; Hang He; Qing Yang; Dong Meng; Yujie Fu
Journal:  Genes (Basel)       Date:  2020-04-01       Impact factor: 4.096

7.  Antioxidant activities of extracts and main components of Pigeonpea [Cajanus cajan (L.) Millsp.] leaves.

Authors:  Nan Wu; Kuang Fu; Yu-Jie Fu; Yuan-Gang Zu; Fang-Rong Chang; Yung-Husan Chen; Xiao-Lei Liu; Yu Kong; Wei Liu; Cheng-Bo Gu
Journal:  Molecules       Date:  2009-03-04       Impact factor: 4.411
  7 in total

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