Effect of Dehusking and Cooking on Sapogenols of Pigeonpea (Cajanus cajan L.) Genotypes

Pigeonpea contains two type of sapogenols- sapogenol A and sapogenol B. Different genotypes varied in their sapogenol A and B contents. Important genotypes of pigeonpea viz., Bahar, UPAS 120, NDA 1, MAL 13, ICP 7035 and BSMR 853 were evaluated for their sapogenol contents, and changes in sapogenols during processing. Sapogenol A in grain of pigeonpea genotypes varied in the range of 401±2 mg/100g to 475±4 mg/100g and sapogenol B from 669±4 mg/100g to 731±5 mg/100g. Total sapogenol of pigeonpea grain ranged between 1088±7 mg/100g and 1199±3 mg/100g. Dehusking (milling) of grain enhanced the total sapogenol of grain by 10.9% with a significant increase of 25.7% in sapogenol A content. Cooking of dehusked split grain (dhal) caused a significant reduction in sapogenol A, sapogenol B and total sapogenol contents. Sapogenol B almost degraded in all varieties except BSMR 853 during pressure cooking of dehusked split grain.