Genetic variability and inter-relationship between cooking time and some physico-chemical characteristics in pigeon pea (Cajanus cajan (l.) Millsp.) genotypes
International Crops Research Institute for the Semi-Arid Tropics (ICRISAT), Kano Station, PMB. 3491, Kano State, Nigeria.
Open Access Research Journal of Life Sciences, 2022, 03(02), 005–012.
Article DOI: 10.53022/oarjls.2022.3.2.0033
Publication history:
Received on 08 March 2022; revised on 02 May 2022; accepted on 04 May 2022
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.
Keywords:
Pigeon Pea; Correlation Coefficient; Cooking Time; Variability; Physicochemical Traits
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