Journal of
Plant Breeding and Crop Science

  • Abbreviation: J. Plant Breed. Crop Sci.
  • Language: English
  • ISSN: 2006-9758
  • DOI: 10.5897/JPBCS
  • Start Year: 2009
  • Published Articles: 393

Full Length Research Paper

Evaluation of improved pigeon pea (Cajanus cajan) varieties for organoleptic dal quality in India

Fromm I.
  • Fromm I.
  • School of Agricultural, Forest and Food Sciences, Bern University of Applied Sciences, Zollikofen, Switzerland.
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Bollinedi H.
  • Bollinedi H.
  • Division of Genetics, ICAR-IARI, New Delhi, India.
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Dheer M.
  • Dheer M.
  • Division of Genetics, ICAR-IARI, New Delhi, India.
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Goel P.
  • Goel P.
  • Division of Genetics, ICAR-IARI, New Delhi, India.
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Nehra P.
  • Nehra P.
  • Division of Genetics, ICAR-IARI, New Delhi, India.
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Raje R. S.
  • Raje R. S.
  • Division of Genetics, ICAR-IARI, New Delhi, India.
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Singh G.
  • Singh G.
  • ICAR- NRCPB, New Delhi, India.
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Singh N. K.
  • Singh N. K.
  • Division of Genetics, ICAR-IARI, New Delhi, India.
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Jha S. K.
  • Jha S. K.
  • Division of Food Science and Postharvest Technology, IARI, New Delhi, India.
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Singh A.
  • Singh A.
  • Division of Agricultural Economics, IARI, New Delhi, India.
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  •  Received: 04 February 2020
  •  Accepted: 28 April 2020
  •  Published: 30 June 2020

Abstract

Pigeon pea (Cajanus cajan L.) is an important pulse crop in the Indian diet and one of the most important sources of dietary protein for the population.  Organoleptic qualities of pigeon pea dal were tested to draw conclusions on the preferred varieties. Organoleptic qualities such as taste, texture, aroma, tenderness, sweetness and overall acceptance were tested by a trained sensory panel. Available and commercially viable improved varieties were selected for the analysis. All samples were milled and cooked under the same conditions. Results indicated that PUSA ARHAR 16, one of the improved varieties, presents a good potential in terms of agronomic characteristics for farmers and is also well accepted by the sensory panel during the organoleptic evaluation. Generating sound scientific evidence on organoleptic characteristics of pigeon pea is important for the breeders, as they will evaluate which varieties have a commercial potential and are accepted by the consumers.

Key words: Consumer preferences, organoleptic qualities, pigeon pea, India