The Indian Journal of Nutrition and Dietetics

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Some Chemical Characteristics of New Varieties of Pigeon Pea (Cajanus cajan (L.) Mill SP)


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1 Department of Applied Chemistry, Govt. Engineering College, Jabalpur, MP, India
     

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Legumes constitute an important source of dietary protein of large segments of the world's population particularly in those countries in which the consumption of animal protein is limited by its non-availability or is denied because of religious or cultural habit. In the present investigation five new varieties of Cajanus cajan (Arhar) have been analysed for their general composition.
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  • Some Chemical Characteristics of New Varieties of Pigeon Pea (Cajanus cajan (L.) Mill SP)

Abstract Views: 294  |  PDF Views: 4

Authors

S. K. Shrivastava
Department of Applied Chemistry, Govt. Engineering College, Jabalpur, MP, India
R. K. Bajpai
Department of Applied Chemistry, Govt. Engineering College, Jabalpur, MP, India

Abstract


Legumes constitute an important source of dietary protein of large segments of the world's population particularly in those countries in which the consumption of animal protein is limited by its non-availability or is denied because of religious or cultural habit. In the present investigation five new varieties of Cajanus cajan (Arhar) have been analysed for their general composition.