PhD

Pulses contain several imbibed inhibitors, antinutritional substances and flatulence
causing factors which negatively influences their nutritional significance, digestibility and
utility value. Studies on processing pulses, indicate a reduction in the above undesirable
factors.
Comprehensive information regarding the quality of different varieties of pulses
evolved and recommended by Kerala Agricultural University are at present not available.
Hence in this study, a critical assessment of the quality parameters in selected varieties of
cow pea (C 152, V 118, Pournami, Kozhinjipayar and Kanakamany) and greengram (Mg
161, M 3, Co 2, Pusa 8793 and Pusa Baisakhi) were envisaged.
The physical, cooking, nutritional and antinutritional qualities were critically assessed
to screen the varieties of the two pulses. Effect of processing and cooking methods on the
above quality parameters were also ascertained.
Salient findings of the study are:
1. Based on the physical, cooking and nutritional characteristics Kanakamany in cowpea
and Pusa 8793, M 3 and Mg 161 in greengram were found to be better than other
varieties .. pa
2. In Cowpea varieties tannin, phytin and trypsin inhibitorswere lowest in V 118, raffinose
in C 152; and stachyose and verbascose in Kozhinjipayar,
3. Among greengram varieties tannin, and verbascose were lowest in M 3; phytin and
stachyose in Co 2, trypsin in Mg 161 and raffinose in Pusa 8793.
4. Gel electrophoretic analysis of cowpea and greengram protein revealed their heterogenic
nature.

5. Limiting amino acids such as methionine and cystine were highest in Kanakamany
(cowpea) and Mg 161 (greengram).
6. Biological experiments revealed that among cowpeavarieties PER and NPUwere high-
est for Pournami (1.92) and V 118 (86.13) respectively and in greengram varieties, PER
was maximum for Mg 161 (2.83) and NPU was highest for Pusa Baisakhi (84.27).
7. Incorporation of Kanakamany (which was lysine and arginine ratio as 1) in high fat
high cholesterol diet decreased the lipid level in liver and serum of experimental ani-
mals indicating the hypocholesterolemic effect of Kanakamany.
8. An increase in protein content was observed in the two pulses during germination and
germination followed by steaming.
9. A reduction in antinutrients were found during various processing and cooking
methods.
10. Soaking and boiling caused maximum reduction in tannin, phytin and trypsin inhibi-
tor in the two pulses.
11. Germination and steaming were found to be the most effective method in reducing the
flatus producing oligosaccharides viz raffinose, stachyose and verbascose in the two
pulses.
12. Application of suitable statistical techniques on the above data revealed the superior-
ity of Kanakamany (cowpea) and Mg 161 (greengram) over other varieties.