Assessment of Nutritional and Functional Properties of Fifteen IAR&T Developed Pigeon Pea Varieties

Abstract

Pigeonpea (Cajanus cajan (L.) Millsp.) is a grain legume that serves as a good and cheap source of protein and minerals after cowpea. It is an important constituent of the human diet, a drought-tolerant crop that is invulnerable to climate change in developing nations worldwide, mostly in tropical and subtropical regions. The present work aims to evaluate the nutritional and functional properties of Fifteen IAR&T Developed Pigeonpea varieties. Fifteen IAR&T developed Pigeonpea varieties (NSWCC13D4, NSWCC35A, NSWCC29B-2, CITA-3, NSWCC-18A, NSWCC-24, NSWCC-51, NSWCC-32, NSWCC-19A, NSWCC-35, NSWCC-29A, NSWCC46B, NSWCC-7D, A0/TB79-9a, NSWCC-28) were obtained from the seed store unit of Institute of Agricultural Research &Training, Moor Plantation, Ibadan, Nigeria. Proximate and Mineral element composition, cooking time, peeling characteristics and sensory properties were evaluated.  The data was analysed using descriptive statistic and anova at P≤0.05. The results showed that NSWCC-18A, NSWCC46B, NSWCC-7D and NSWCC35A are rich in protein, A0/TB79-9a, NSWCC35A and NSWCC-70 are rich in zinc, NSWCC35A and NSWCC-51 are rich in iron, NSWCC-18A, NSWCC-19A, A0/TB79-9a and NSWCC29B-2 are rich in potassium. The cooking time of the pigeon pea varieties ranges between 230 and 280 minutes, with the lowest time observed in NSWWCC-29A.  All the Pigeon pea varieties showed good sensory properties, with the highest general acceptability observed in CITA-3 and NSWCC-19A. Peeling with hand was effective in NSWCC-32, NSWCC-19 and NSWCC-29A, while peeling with a mortar and pestle were effective in CITA 3, NSWCC-51, NSWCC-35 and NSWCC-7D.