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

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Authors

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

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.

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Published

1981-05-01

How to Cite

Shrivastava, S. K., & Bajpai, R. K. (1981). Some Chemical Characteristics of New Varieties of Pigeon Pea <i>(Cajanus cajan</i> (L.) Mill SP). The Indian Journal of Nutrition and Dietetics, 18(5), 166–170. Retrieved from http://www.informaticsjournals.com/index.php/ijnd/article/view/12773

Issue

Volume 18, Issue 5, May 1981

Section

Original Articles

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