Variation in protein, methionine, tryptophan and cooking period in pigeon-pea (Cajanus cajan (L.) Millsp.)

Singh, L. and Sharma, D. and Daodhar, A. D. and Sharma, Y. K. (1973) Variation in protein, methionine, tryptophan and cooking period in pigeon-pea (Cajanus cajan (L.) Millsp.). Indian Journal of Agricultural Research, 43 (8). pp. 795-798.

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Abstract

Fourteen genotypes of pigeon-pea (Cajanus cajan (L.) Millsp.) were evaluated for phenotypics and genetic variation in 2 seasons for seed protein, methionine adn tryptophan (limiting amino acids) and the time taken for cooking.

Item Type: Article
Uncontrolled Keywords: Pigeon Pea, Genotypes
Author Affiliation: Jawaharlal Nehru Krishi Vishwa Vidyalaya, Jabalpur
Subjects: Crop Improvement
Divisions: Pigeonpea
Depositing User: Mr Siva Shankar
Date Deposited: 05 Jul 2012 10:00
Last Modified: 05 Jul 2012 10:16
URI: http://eprints.icrisat.ac.in/id/eprint/6580

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