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The pigeon pea (Cajanus cajan) is a perennial legume from the family Fabaceae. Since its domestication in India at least 3,500 years ago, its seeds have become a common food grain in Asia, Africa, and Latin America. It is consumed on a large scale mainly in south Asia and is a ma
Cook with Pigeon pea
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The pigeon pea (Cajanus cajan) is a perennial legume from the family Fabaceae. Since its domestication in India at least 3,500 years ago, its seeds have become a common food grain in Asia, Africa, and Latin America. It is consumed on a large scale mainly in south Asia and is a major source of protein for the population of that subcontinent. Pigeon peas are both a food crop (dried peas, flour, or green vegetable peas) and a forage/cover crop. In combination with cereals, pigeon peas make a well-balanced human food. The dried peas may be sprouted briefly, then cooked, for a flavor different from the green or dried peas. Sprouting also enhances the digestibility of dried pigeon peas via the reduction of indigestible sugars that would otherwise remain in the cooked dried peas. Pigeon peas contain high levels of protein and the important amino acids methionine, lysine, and tryptophan. [Wikipedia]
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What science says
ingredient property
“Apparent amylose content of field pea, kidney bean, chickpea, blackgram and pigeon pea starch was 37.9%, 36.0%, 34.4‐35.5%, 32.9‐35.6% and 31.8%, respectively.”
field pea, kidney bean, chickpea, blackgram, and pigeon pea starch→have apparent amylose content→37.9%, 36.0%, 34.4-35.5%, 32.9-35.6%, and 31.8%, respectively
“The results also showed that potassium, magnesium and calcium were the most abundant minerals in the pigeon pea sample while it was significantly low in sodium.”
“Linoleic and palmitic were the predominant fatty acids with values of 54.8 and 21.4% respectively in the oil sample. Caprylic, lauric, oleic and eicosenoic acids were present only in small quantities.”
“Amino acids analysis showed that the protein contained nutritionally useful quantities of most of the essential amino acids but was low in sulphur-containing amino acids. The total essential amino acids in the pigeon pea amounted to 43.61%.”
