Some Chemical Characteristics of New Varieties of Pigeon Pea (Cajanus cajan (L.) Mill SP)
AbstractLegumes constitute an important source of dietary protein of large segments of the world's population particularly in those countries in which the consumption of animal protein is limited by its non-availability or is denied because of religious or cultural habit. In the present investigation five new varieties of Cajanus cajan (Arhar) have been analysed for their general composition.
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