Pigeon pea (cajanus cajan l.) by-products as potent natural resource to produce protein rich edible food products

Vasavi Rama Karri and Nirmala Nalluri

Pigeon pea [Cajanus cajan (L.) Millsp.] is one of the important perennial food legume crop in the semi-arid tropics acting as an important source of protein, dietary fiber, vitamins and minerals. It is low in saturated fat, cholesterol and sodium, accomplishing it as a suitable healthy substitution to meat. Normally, pigeon pea is consumed in the form of dehulled splits, which are obtained after milling or processing. During this process various by-products are released, which found to contain 20 % of the protein, can be blended with other flour to produce protein rich edible food products. So, pigeon pea by-products in combination with grains constitute a well-balanced human diet and can be used as a potential protein source to reduce the protein deficiency and malnutrition. The present article describes the use of pigeon pea by-products as low cost alternative protein source to improve the nutritional value of human diet.

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