Milling andcooking effects on dietary fibre, protein and lectins of pigeonpea (Cajanus cajan)

Changes in dietary fibres, soluble protein and lectins were studied in six genotypes of pigeonpea (Cajanus cajan (L.) Millsp.), viz. Bahar, UPAS 120, NDA 1, MAL 13, BSMR 853 and ICP 7035 after milling and cooking of dehusked grain. Cellulose and hemicellulose contents of pigeonpea grain reduced, whereas soluble protein content increased significantly during milling. However, lignin, pectins and lectins were not affected on milling of grain. Cooking of dehusked grain reduced cellulose and hemicellulose contents of grain, whereas lignin and pectins were not affected during cooking of dehusked grain. Lectins reduced by 82.1% during cooking. Pressure cooking resulted in 100% loss of lectins in all the genotypes of pigeonpea.