Abstract
Twenty two pigeon pea (Cajanus cajan) genotypes were evaluated for their physicochemical and cooking quality traits. There were significant differences among genotypes for seed weight (8.83-12.47 g), water absorption capacity (13.00-28.67 ml), seed hardness (17.00-21.70 Nm2), swelling ration (2.067-2.973 ml) and cooking time (66.67-86.67 min). Cooking time showed significant correlation with water absorption capacity and swelling ration indicating that these traits may be involved in controlling cooking time. The results of this study indicates that it is possible to develop cultivars with faster cooking time among pigeon pea cultivars through improvement in their water absorption capacity and swelling ration. Cultivar, ICPL 87091 which took lowest time to cook should be further investigated to determine additional qualities that could have influenced its cooking time.
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