Legumes have been an important source of protein, carbohydrate, fat, minerals, vitamins and health- promoting compounds. Legumes play an important role in the traditional diets of the world population and are a valuable material for the food and animal feed industries (Schuszter-Gajzago, 2004).
Pigeon pea is a perennial plant widely grown in the semi-arid tropics of Asia, Africa, and the Caribbean. Pigeon pea, besides its main use as dhal, fresh green seeds is used as a vegetable (Nene and Sheila, 1990). India ranks first in the production of pigeon pea globally and it is second most widely grown legume after chickpea. Constituting an important source of protein, vitamins, and mineral elements of the vegetarian diet pigeon pea also serves as a good source of carbohydrate and dietary fibres.
According to FAO statistics (2014), pigeon pea was grown in about 4.23 million hectares worldwide with a production and productivity of 4.68 million tons and 751 kg/ha, respectively. India is the largest producer of pigeon pea accounting for 66 percent of total production and the other major pigeon pea producing countries are Myanmar, Malawi, Kenya , and United Republic of Tanzania.
Among …show more content…
Possible approaches are: breeding of varieties low in these oligosaccharides, use of enzymes to reduce the oligosaccharide content (Reynolds, 1974) and soaking or germinating the seeds before cooking (Iyer et al.,1980; Jood et al., 1985). Traditional processing practices have been followed for many years to convert grain legumes in to the more acceptable forms. Such processes not only improve the digestibility and palatability of legumes but also help to remove some anti-nutritional factors. Household processing of pulses has been known to improve nutritional quality of the legumes by increasing protein digestibility and also by reducing anti-nutrients. (Reddy et
Pigeon pea is a perennial plant widely grown in the semi-arid tropics of Asia, Africa, and the Caribbean. Pigeon pea, besides its main use as dhal, fresh green seeds is used as a vegetable (Nene and Sheila, 1990). India ranks first in the production of pigeon pea globally and it is second most widely grown legume after chickpea. Constituting an important source of protein, vitamins, and mineral elements of the vegetarian diet pigeon pea also serves as a good source of carbohydrate and dietary fibres.
According to FAO statistics (2014), pigeon pea was grown in about 4.23 million hectares worldwide with a production and productivity of 4.68 million tons and 751 kg/ha, respectively. India is the largest producer of pigeon pea accounting for 66 percent of total production and the other major pigeon pea producing countries are Myanmar, Malawi, Kenya , and United Republic of Tanzania.
Among …show more content…
Possible approaches are: breeding of varieties low in these oligosaccharides, use of enzymes to reduce the oligosaccharide content (Reynolds, 1974) and soaking or germinating the seeds before cooking (Iyer et al.,1980; Jood et al., 1985). Traditional processing practices have been followed for many years to convert grain legumes in to the more acceptable forms. Such processes not only improve the digestibility and palatability of legumes but also help to remove some anti-nutritional factors. Household processing of pulses has been known to improve nutritional quality of the legumes by increasing protein digestibility and also by reducing anti-nutrients. (Reddy et