Abstract
AbstractPhysical and chemical properties of ten varieties of Cajanus cajan seeds which influence cooking quality were investigated. The varieties were different in seed coat thickness, water imbibition, softness of seed on cooking and levels of calcium and magnesium ions. The differences in lipid contents were not significant (P = 0.05).There were correlations between softness of seed on cooking and pectin (r = 0.9), phytin (r = 0.8), calcium (r = —0.7), epiderma. thickness (r = —0.7) and water imbibition (r = 0.6). Of all the varieties, Icrisat 7035 and Hyb‐3‐c have the best cooking quality while Npwr 15 has the poorest.
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