Nutritional and phytochemical compositions and their interrelationship in succulent pods of pigeonpea (Cajanus cajan [L.] Millsp.)

Gerrano, Abe Shegro; Moalafi, Abueng; Seepe, Hlabana Alfred; Amoo, Stephen O.; Shimelis, Hussein

doi:10.1016/j.heliyon.2022.e09078

Cited by 5 publications

(4 citation statements)

References 21 publications

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Section: Introductionmentioning

confidence: 99%

“…Asia, Africa, and America share 90.5%, 3.7%, and 5% of the total world production of pigeon pea, respectively (FAOSTAT 2021; Gerrano et al. 2022).…”

Section: Introductionmentioning

confidence: 99%

“…India, Myanmar, Malawi, Kenya, and Tanzania are the top producers of pigeon pea in the world (FAOSTAT 2021). Asia, Africa, and America share 90.5%, 3.7%, and 5% of the total world production of pigeon pea, respectively (FAOSTAT 2021;Gerrano et al 2022).The pigeon pea presumably originated in South Asia and emerged around 2000 BC in West Africa, which is thought to be the second major center of origin. Then it was brought to West India through the slave trade, where it was used as feed for pigeons, which led to the name of pigeon pea (Singh, Upadhyaya,This is an open access article under the terms of the Creative Commons Attribution License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.…”

mentioning

confidence: 99%

“…It belongs to the fabaceae family and is one of the oldest grain legumes (Torres et al 2007;Varshney et al 2011). Pigeon pea is one of the six important legumes produced in the world after common beans, chickpeas, field peas, cowpeas, and lentils (Gerrano et al 2022). According to FAOSTAT, approximately 5 million tons of pigeon peas are produced every year from 6.1 million hectares of land globally.…”

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Nutritional Composition, Bioactive Compounds, Food Applications, and Health Benefits of Pigeon Pea (Cajanus cajan L. Millsp.): A Review

Haji,

Teka,

Yirga Bereka

et al. 2024

Legume Science

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Pigeon pea is one of the most multipurpose grain legumes in the tropical and subtropical world. It is highly resilient to climate change due to drought tolerance. It ranks sixth following common beans, chickpeas, field peas, cowpeas, and lentils globally. Pigeon pea is an excellent source of high‐quality protein, essential amino acids, and minerals. Furthermore, pigeon pea is endowed with valuable water‐soluble vitamins such as thiamin, ascorbic acid, riboflavin, and niacin. With low levels of saturated fat and sodium and being cholesterol free, pigeon peas emerge as a nutritious dietary choice. Pigeon peas are rich sources of bioactive compounds with various potential health properties, including anti‐inflammatory, antibacterial, antioxidant, anticarcinogenic, and antidiabetic effects. Pigeon peas can be consumed in diverse forms, including whole seeds, split seeds (known as dhal), vegetables using green seeds, and fresh pods. Moreover, pigeon peas find application in a variety of food products, including bread, pasta, noodles, snacks, and biscuits. Despite their nutritional and medicinal properties, pigeon peas remain among the least utilized legumes globally. This review paper aims to provide up‐to‐date information on the nutritional compositions, bioactive compounds, food applications, and health benefits of pigeon peas.

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Section: Introductionmentioning

confidence: 99%

“…Asia, Africa, and America share 90.5%, 3.7%, and 5% of the total world production of pigeon pea, respectively (FAOSTAT 2021; Gerrano et al. 2022).…”

Section: Introductionmentioning

confidence: 99%

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confidence: 99%

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confidence: 99%

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