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Ingredient
9 compounds identified — FoodAtlas / FooDB verified
Highlighted compounds are flavor-active · click to view molecular profile
Pairs well with — computed from shared flavor compounds
Based on shared molecular compounds · click to explore
“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 best sources (as mmol/g fibre isolate) of propionate, kidney bean (7.2 (sem 1.5)) and pigeon pea (3.3 (sem 0.2)) for legumes”
pigeon pea → produce → propionate
“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.”
pigeon pea (Cajanus cajan) → contains → minerals
“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.”
pigeon pea (Cajanus cajan) → contains → fatty acids
“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%.”
pigeon pea (Cajanus cajan) → contains → amino acids