Role of pigeon pea (Cajanus cajan L.) in human nutrition and health: A review Talari Aruna, Shakappa Devindra* Department of Dietetics, National Institute of Nutrition (ICMR), Hyderabad-500 007, Telangana, India *Corresponding author's e-mail: dr_devindra@rediffmail.com
Online published on 9 October, 2018. Abstract Legumes and cereals are good, relatively inexpensive, sources of proteins and energy for third world countries, including India. India is a major pulse producing country, sharing 36 and 28% of total area and production of these crops. Pigeon pea (Cajanus cajan L.) is widely consumed in the form of dhal as an economical source of protein. It is a dense source of nutrients, but its nutritional elementsare maskedbysome anti-nutritional factors decreased by different processing methods. The non-nutritive compounds of pigeon pea have been investigated for their role in the enhancement of the antioxidant and anti carcinogenic effects. Recent evidences suggest that pigeon pea bioactive compounds play a vital role in modulating the gut micribiota hence, can reduce inflammation. The Prebiotic potential of non digestible raffinose family oligosaccharides has also been investigated in animal models. Research on pigeon pea prebiotic oligosaccharide and health benefits is scanty and some research regarding this novel approach remains inconclusive and there is still much to be studied. This review article focuses on the nutritional, anti-nutritional factors bioactive compounds and other health benefits of pigeon pea. Top Keywords Anti-nutrients, Oligosaccharides, Pigeon pea, Prebiotics. Top |