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Pigeon pea (Cajanus cajan L.): A Hidden Treasure of Regime
Nutrition
Sheel Sharma1* Nidhi Agarwal2 and Preeti Verma3
1Professor and Head, 2 UGC - Senior Research Fellow, 3 UGC - Research Fellow,
Food Science and Nutrition, Banasthali University, P.O. – Banasthali Vidyapith, Rajasthan-304022, India
*E–mail id: sheelsh56@yahoo.com
ABSTRACT
Pigeon pea is a tropical grain legume grown mainly in India. Though largely considered an orphan crop,
it has a huge untapped potential for improvement both in quantity and quality of production in India. More
than any other legume adapted to the region, pigeon pea uniquely combines optimal nutritional profiles,
high tolera nce to enviro nm ental stress, high bio mass productivity and most nutrient and moist ure
contributions to the soil. Pigeon pea is rich in starch, protein, calcium, manganese, crude fibre, fat, trace
elements and minerals. Besides, its high nutritional value, pigeon pea is also used as traditional folk
medicine in India, China, Philippines and some other nations.
KEYWORDS : Nutrition, Pigeon pea, Antinutrients.
Journal of Functional and Environmental Botany
Volume 1, Number 2, November, 2011, 91-101
1. INTRODUCTION
Nutrition is the most important basic need, being a major
determinant of health, labour productivity, and mental
development. But in most developing countries of the
wo rld, hunger an d mal nutriti on are incr easi ng due
topopulation explosion, shortage of fertile land, and high
food prices FAO [1980], Pelletier et al. [1995]. With high
protein content, along with energy values and important
vitamin and mineral content, legumes have been recognised
for their nutritional importance Vadiveli and Janardhanan
[2005].
Among legum es, Pigeon pea (Caj anu s caj an L.) is
predominantly grown and consumed in India. It is also
known as red gram, arhar, tur dal which belongs to the
family of Leguminosae Ghadge et al. [2008].
Pigeon pea was long considered to be one of the two
species of the genus Cajanus DC. However, this genus is
now t h ought t o be conge n eric with Atyl o s ia and
Endomallus, and also includes species of Rhynchosia and
Dunbaria. Cajanus is now recognised as having 32 species.
It is a leguminous shrub that can attain a height of 5 m.
Pigeon pea probably evolved in South Asia and appeared
around 2000 BC in West Africa, which is considered a
second major centre of origin. The slave trade took it to
the West Indies, where its use as bird feed led to the name
“pigeon pea” in 1692 Van der Maesen [1985]. Leaves are
2trifoliate and spirally arranged on the stem. Flowers occur
in terminal or axillary racemes, are 2-3 cm long and are
usually yellow, but can be flocked or streaked with purple
or red. Pods are flat, usually green in colour, sometimes
hairy, sometimes streaked or coloured dark purple, with
2-9 seeds/pod. Seeds are, widely variable in colour and
weigh 4-25g/100 Sheldrake [1984]. While the major use
of pigeon pea is in the dry split seed form (dhal); Pigeon
pea pods and seed are harvested and eaten as a green
vegetable in a number of countries.
It is observed that pigeon pea is econo mically and
nutritionally an important legume and is a major source
of protein for the poor communities of many tropical and
subtropical regions of the world Singh et al. [1984]. It
(Cajanus cajan (L.) occupies an important place in rain
Review Article
Volume 1, Number 2, November, 2011 92
Pigeon pea (Cajanus cajan L.): A Hidden Treasure of Regime Nutrition
fed agriculture. Globally, it is cultivated on 4.79 M ha in
22 countries FAO [2008] but with only a few major
produc ers in the wor ld. In Asia, India (3.58 M ha),
Myan mar (56 0,00 0 ha), and Nepal (20, 703 ha) are
important pigeon pea producing countries. In the African
continent, Kenya (196,261 ha), Malawi (123,000 ha),
Ugan da (86,00 0 ha) , Mozam biq ue (85,000 ha) and
Tanzania (68,000 ha) produce considerable amounts of
pigeon pea. The Caribb ean islands and some Sou th
American countries also have reasonable areas under pigeon
pea cultivation.
In general, pigeon pea can be grown both as an annual
crop or perennial plants in homestead and is consumed
either as decorticated splits or in the form of green seeds
as vegetables. Sowing should be undertaken at the onset
of the rainy season with row to row and plant to plant
spacing of 100 cm and 50 cm, respectively. The seeds
are placed about 5 cm deep and covered firmly with soil
Saxena et al. [2010].
Salinity is a major problem under drought conditions and
pigeon pea is relatively sensitive to salinity Troedson et al.
[1990]. Its high tolerance to acid soils has also been
documented Ogata et al. [1988].
It has the ability to bring minerals from deeper soil horizons
to the surface and hence improving soil air circulation
Kumar Rao et al. [1983] to the benefit of the accompanying
crop. Pigeon pea’s initial slow growth reduces competition
for light, water and soil nutrients when intercropped Dalal
[1974] thereby minimising any negative impact on the main
crop.
Drought poses one of the most important environmental
constraints to plant survival and productivity in the tropics
Speranza et al. [2007]. Pigeon pea remains one of the most
drought-tolerant legumes Valenzuela and Smith [2002] and
is often the only crop that gives some grain yield during
dry spells when other legumes such as field beans have
wilted and perhaps dried up Okiror [1986]. The ability of
pigeon pea to withstand severe drought better than many
other legumes is attributed to its deep roots Flower and
Ludlow [1987] and osmotic adjustment in the leaves
Subbarao et al. [2000]. The legume also maintains
photosynthetic function during stress better as compared
to other drought-tolerant legumes such as cowpea Lopez
et al. [1987].
It has the ability to fix up to 235 kg Nitrogen (N)/ha and
produces more N per unit area from plant biomass than
many other legumes. The N- fixing ability of pigeon pea
is desirable for environmentally sustainable agricultural
production Peoples et al. [1995]. While most legumes
require inoculation to optimise their N- fixing ability,
pigeon pea rarely needs inoculation because it can modulate
on Rhizobium that is naturally present in most soils Faris,
[1983]. Even in the event when the legume is inoculated,
the effectivity of vesicular-arbuscular mycorrhizae (VAM)
fungi has been found to be highest in pigeon pea as
compared to cowpea and groundnut (Arachis hygogea L.)
Ahiabor and Hirata [1994]. VAM improves phosphorus (P)
and zinc (Zn) nutrition as well as growth of pigeon pea
especially in vertisols Wellings et al. [1991]. Unlike in other
legumes where growth has been reported to be limited by
P Ae et al. [1990], pigeon pea is cited as one of the few
crop species that can utilise iron (Fe) bound P efficiently
Subbarao et al. [1997].
2. PEST MANAGEMENT
Once the crop is well established, pigeon pea can smother
weed growth in the field and help maintain the field weed-
free for the following crop in the rotation. Some pigeon
pea varieties are report edly resistant to the rootknot
nematode. Also, studies have shown that pigeon pea roots
inoculated with beneficial mycorrhizal fungi not only
improve the availability of nutrients to the plant but also
the plant’s tolerance of nematodes and diseases. These
fungi are often naturally available in the soil.
When managed as a green manure crop, pigeon pea
generally has few insect pests. However, if allowed to form
pods, pigeon pea may attract pod borers and agromyza
fruit flies. In Hawaii, reports indicate that pigeon pea is
attacked by the scale insect Coccus elongatus, a stem borer,
a pod borer (Lycaena boetica) and leaf-eating caterpillars.
Pigeon pea can be a hos t to root-knot and ren iform
nematodes, but this varies among cultivars Saxena et al.
[2010].
3. NUTRITIONAL COMPOSITION
Pigeon pea (Cajanus cajan) is a legume reported to contain
20-22% protein, 1.2 % fat, 65% carbohydrate and 3.8%
ash FAO [1982]. Legume seed show lower lipid content
and are free of cholesterol In addition, they are found to
possess different minerals and vitamins and are a good
Journal of Functional and Environmental Botany 93
Sheel Sharma, Nidhi Agarw al and Preeti Verma
source of proteins and complex carbohydrates of all
monogastrics. Sebastiá et al. [2001], Deka and Sarkar
[1990], Khandelwal et al. [2009], Elhardallou and Walker
[1994]. Considering their therapeutic value for human
beings, legumes are regard ed as human controller to
cardiovascular disease and diabetes Hu [ 2003], Jacobs
and Gallaher [2004], Tharanathan and Mahadevamma
[2003].
It is significantly higher in sulphur-containing amino acids
(cysteine and methionine) Saxena et al. [2002], Singh et
al. [1990]. Pigeon pea is therefore a good source of amino
acids Elegbede [1998]. In pigeon pea methionine, cystine,
tryptophan, and threonine are the limiting essential amino
acids. The mutual quality compensation is closest to the
ideal value when the ratio by weight of cereals to legume
is roughly 70:30 Hulse [1977].
It is a good source of crude fibre , iron (Fe), sulphur,
calcium, potassium (K), manganese and water soluble
vitamins especially thiamine, riboflavin, niacin. Saxena et
al. [2010], Sinha [1977]. The mineral content and amino
acid profile of pigeon pea compares closely with those of
soybean except in methionine content Apata and Ologhobo
[1994]. Pigeon pea contains more minerals, ten times
more fat, five times more vitamin A and and three times
more vitamin C than ordinary peas Foodnet [2002].
Table 1: The dietary nutrients of pigeon pea
Con st itue nt s
Gr een
se ed
M atu re
se ed
Dha l
Pr otei n (% )
21 .0
18 .8
24 .6
Pr otei n di ge stibility (% )
66 .8
58 .5
60 .5
Tryp sin in hibitor ( un it s mg
-1
)
2.8
9.9
13 .5
Starch (%)
48 .4
53 .0
57 .6
Starch d ig es tib ility ( % )
53 .0
36 .2
-
Amyla s e in hibitor ( un it s mg
-1
)
17 .3
26 .9
-
So lu ble su ga rs (% )
5.1
3.1
5.2
Flatule nce factors (g 100 g
-
1
soluble sugar)
10.3
53.5
-
Crude fibre (%)
8.2
6.6
1.2
Fat (% )
2.3
1.9
1.6
Minerals and t race elements
(mg 100
-1
g dry matter)
Calcium
94.6
120.8
16.3
Magne sium
113.7
122.0
78.9
Copper
1.4
1.3
1.3
Iron
4.6
3.9
2.9
Zinc
2.5
2.3
3.0
Vitamins (mg 100
- 1
g fresh
weight of ed ible portio n)
Carotene (V it A 100
- 1
g)
469.0
Thiamin (Vit B1)
0.3
Riboflavin (Vit B 2)
0.3
Niacin
3.0
Ascorbic acid (Vit C)
25.0
(Source: Faris et al. 1987)
Pigeon pea seeds are made up of 85% cotyledons, 14%
seed coat, and about 1% embryo, and contain a variety
of dietary nutrients Faris and Singh [1990]. Cotyledons
are rich in carbohydrates (66.7%) while a major proportion
(about 50%) of seed protein is located in embryo. About
one-third of seed coat is made up of fibre. The quantities
of important sulphur-containing amino acids such as
me t hionin e and c ystin e range around Singh a n d
Jambunathan [1982] 1% and they are present in cotyledons
Volume 1, Number 2, November, 2011 94
Pigeon pea (Cajanus cajan L.): A Hidden Treasure of Regime Nutrition
and embryo. While calcium is predominantly present in
seed coat and embryo. Singh found that the globulins
constitute about 65% of total proteins. In general, pigeon
pea is neither rated superior for sulphur-containing amino
acids Eggum and Beames [1983] nor is it linked with low
me t hionin e c o n t ent Sin gh a nd Eggu m [1984]. In
comparison to other protein fractions, globin is rather
inferior in sulphur-containing amino acids while albumin
has high amino acid content. In pigeon pea seed the
prop ortion of prolamin is low while sugars suc h as
stachyose and verbascose are high Nigam and Giri [1961].
Pigeon pea seeds are a richer source of Fe, Cu and Zn
than the mature seed Singh et al. [1984] and have a greater
edible portion (72% vs 53%), more protein, carbohydrates,
fibre, fat, minerals and vitamins than dhal Faris et al.
[1987].
4. USES OF PIGEON PEA
Pigeon pea has been used to accomplish functions ranging
from food, feed, fodder and forage to therapeutics, which
underscores its versatility.
4.1. Human Food
Pigeon pea is a versatile crop grown primarily as a
vegetable in the Caribbean islands and South America and
as a multi-use grain crop (dhal) in India and some regions
of Africa. The whole dry seed of pigeon pea may be
cooked alone or together with other vegetables.
Over 90% of the crop is consumed mainly as de-hulled
splits. The immature seed of pigeon pea can be used as a
vegetable, which is more nutritious than the dry seeds. The
green vegetable pigeon pea has a good market in the west
and frozen and canned peas could be exportedto the
western countries.
Sometimes very young pods are harvested (before the
seeds develop) and cooked like French beans in curries.
The other food items that can be prepared from pigeon
pea are fresh sprouts, tempe, ketchup, noodles, snacks
and various extruded food products Saxena et al. [2002].
Pigeon pea flour is an excellent component in the snack
industry and has been recommended as an ingredient to
increase the nutritional value of pasta without affecting its
sensory properties Torres et al. [2007].
4.2. Animal Feed, Fodder and Forage
Pigeon pea is also widely used as fodder and feed for
livestock Rao et al. [2002]. Its foliage is an excellent fodder
with high nutritional value Onim et al. [1985]. The seeds
are used as a n imal feed an d its f o d d er has been
demonstrated to increase the intake of low quality herbage
resulting in high animal live weight Karachi and Zengo,
[1998]. By-product of split and shriveled seeds are used
as livestock feed and as an inexpensive alternative to high
cost animal feed sources such as bone meal and fish meal
Phatak et al. [1993], Chisowa [2002].
Pigeon pea produces forage quickly and can be used as a
short-lived perennial forage crop. The leaf and young pods
can be harvested and conserved, or fed fresh. Indian
farmers have used pigeon pea plants and grains as animal
fodder or feed for centuries. Even today, plants are left in
the field to be eaten by animals after the crop is harvested.
In China, fresh and dry pigeon pea leaves are valued as
fodder and the threshing from crop are used as feed for
mil k livestock. The by-products such as see d coats,
broken bits and powder from dhal mill form a valuable
feed for cows, poultry and pigs Saxena et al. [2002]. High
biomass produced by pigeon pea crop can be used as
quality fodder. Studies conducted in Australia, Colombia,
China, and India reported the production of 30-50 tonness
per ha-1 fodder yield of pigeon pea. This fodder contains
about 24% crude protein, 36 percent crude fibre and
significant amount of minerals. Seed and pod meal contain
5 to 10 percent crude protein and 2 to 4 percent fat and
ash.
In a research conducted in the Philippines by Sugui et al.
[2007], pigeon pea is found to be a cheap source of poultry
feed. Birds fed with 15 percent pigeon pea seeds and 85%
broiler mass produced heavier and higher daily gain in
weight, better efficiency in feed conversion, and good
quality carcass.
5. PROCESSING
Like other legume seeds, pigeon pea’s nutritive value is
masked by the occurrence of anti nutritional factors,
example trypsin inhibitors haemaglutinin and saponin
Grimaud [1988], Francis et al. [2001]. Pigeon pea seeds
contain protein inhibitors (Typsin and Chymotrypsin) and
amylase inhibitors which affect the activity of digestive
Journal of Functional and Environmental Botany 95
Sheel Sharma, Nidhi Agarw al and Preeti Verma
enzymes thereby causing digestive losses Faris and Singh
[1990]. Pigeon pea seeds have appreciable amounts of
unavailable carbohydrates which adversely affect bio-
availability of certain vital nutrients. Some of the flatulence
causing oligo-saccharides such as staychyose, raffinose,
and verbascose are also present in pigeon pea seeds Kamath
and Belavady [1980]. Anti-nutritional factors have been
reported to have deleterious effects and can interfere with
food utilisation, health and production of animals Makkar
et al. [1993]. These anti-nutritional substances must be
inactivated before they can be safely consumed. Some
simple and inexpensive domestic processing techniques,
such as soaking, sprouting, germination and cooking, are
commonly employed for legumes Prodanor et al. [2004].
Tabekhia and Luh in studying effects of soaking, cooking,
and retorting on phytate retention in dry beans, showed
that heat processing can lower the phytate level and
increase the availability of minerals Tabekhia and Luh
[1980].
Soakin g reduce s anti-nutritio nal factors particularly
oligosaccharides and raffinose family. Maximum loss of
phytate occurs when pigeon pea is soaked. High content
of phytate is lost with the discarded soaking solution. The
extent of the loss increases with an increase in the period
of soaking. The reduction in phytate contents of pigeon
pea during soaking can be attributed to leaching out of this
antinutrient into soaking media under the influence of the
concentration gradient. While soaking it in water for 24 h
at room temperature and 55oC, phytate content decreased
by 50% and about 90%, respectively Cheryan [1982].
Blanching is the heating of legumes for a short period of
time with either steam or wate r. Blanc hing methods
include steam blanching, hot water blanching, microwaves
and hot gases. A typical blanching process consists of
holding the legumes in water for 1.5 to 5 min at 77-82°C.
It is a crucial ste p for the inactivation of enzymes.
Inactivation of enzymes enables preservation of nutritive
content, colour, flavour or texture during processing and
storage. It is simply used to remove unpleasant flavours
such as tannins and phytic acid. Erdman and Pneros-
Schneier [1994], Yeum and Russell [2002], Yadav and
Sehgal [2002].
Dehulling is the process of removing the hulls (or chaff)
from beans and other seedswhich further improves the
nutrient value of the grain. Removal of hull facilitates
re d u ction of fi b re an d tan n i n co n t e nt an d caus e s
improvement in the appearance and texture of the grains.
Cooking is the oldest method of bean processing. Cooking
improves the nutritive value of the protein in legumes. It
makes the beans edible by making them tender and aids
in flavour development. The term cookability of legume
seeds refers to the condition by which they achieve a
degree of tenderness during cooking, which is acceptable
to consumers. Cooking generally inactivates heat sensitive
anti-nutritive factors such as trypsin and chymotrypsin
inhibitors and volatile compounds. In addition, it minimises
the presence of antinutrients in legumes which can ause
severe toxic effects. For instance, it inactivates heat –
sens itive facto rs such as trypsin inhibitors, volatile
compounds such as HCN, phyto-lectins and off-flavour
volatile components.Cooking also improves the palatability.
The phytate content of legume seeds decreases during
cooking. It is due to the formation of insoluble complexes
be tween ph yta te and oth er comp onent s Crea n and
Haisman [1963]. The loss of phytate is low during cooking
in comparison to the soaking process, due to small portion
of phytate in dry peas becoming insoluble in water when
the phytate binds with calcium ions during cooking Kataria
et al. [1989].
Jyothi and Sumathi [1995] studied the effect of alkali
treatments on the nutritive value of common beans. They
observed the phytate loss with the pressure cooking of
beans in alkalies (e.g. sodium hydroxide, sodium carbonate
and sodium bicarbonate). With all pressure cooking in
alkalies, sodium carbonate and sodium bicarbonate were
found to cause more loss of phytate in comparison to
sodium hydroxide. Loss of phytate is greater during
pressure cooking than ordinary cooking.
The supplementation of cereals with protein rich legumes
is considered as one of the best solutions to protein-calorie
malnutrition in the developing world Chitra et al. [1996].
Pigeon pea flour has been tested and found to be suitable
to be consumed as bread, cookies and chapattis due to
its high level of protein, iron (Fe) and P content Harinder
et al. [1999]. It has therefore been recommended in school
feeding programmes and to the vulnerable sections of the
population in developing nations. The protein-rich seeds
have also been incorporated into cassava flour to produce
Volume 1, Number 2, November, 2011 96
Pigeon pea (Cajanus cajan L.): A Hidden Treasure of Regime Nutrition
acceptable extruded products Rampersad et al. [2003], Ae
et al. [1990].
6. THERAPEUTIC APPLICATIONS
Besides its nutritional value, pigeon pea also possesses
various medicinal properties due to the presence of a
number of polyphenols and flavonoides. It is an integral
part of traditional folk medicine in India, China, and some
other nations Saxena et al. [2010].
In Africa, Asia and South America different parts of the
plant are used in the management of disorders such as
ulcer, dia rrh ea, joint pain, cough, sore s, dysentery,
hepatitis, measles, as a febrifuge, and to stabilise menstrual
period Abbiw, [1990], Duke and Vasquez [1994], Amalraj
and Ignacimuthu [1998], Grover et al. [2002]. Diarrhea,
gonorrhea, burns, eye infections, ear ache, sore throat,
sore gums, toothache, anemia, intestinal worms, dizziness
and epilepsy are treated with leaf preparations Morton
[197 6], Duke [1981], Van der Maesen [2006]. Leaf
dec o c tion is used to con t r o l ne r vous br e a kdown ,
pulmonary troubles, stomach troubles, kidneys, diuretics,
naso-pharyngeal affections, small-pox, chicken-pox, and
measles. The roots are said to cure venereal diseases and
seeds are used as sedatives Burkill [1985]. In a study
conducted by Trinidad et al. (2010), the presence of
dietary fibre in pigeon pea provided potential health benefits
in the prevention of risks of chronic diseases, and likewise
have been considered as a functional food Trinidad et al.
[2010].
It is used in Panamanian folk medicine for the treatment
of diabetes. A single dose of unroasted seeds of pigeon
pea was administered in 60 and 80% diet to normal and
alloxanised mice which caused a significant reduction in
the serum glucose levels after 1_/2 h and a significant rise
at 3 h Amalraj and Ignacimuthu [1998a].
The antidiabetic activity of methanol leaves extract of
Cajanus cajan (L.) Millsp. (Fabaceae) was studied in
alloxan-diabetic and in oral glucose loaded rats. The acute
toxicity and lethality (LD50) and the phytochemical
analysis of the extract were also evaluated. The results
showed that the extract (400 and 600 mg/kg) significantly
(P<0.05) reduced fasting blood sugar of alloxan diabetic
ra t s in a do s e -rela ted man n e r, wi th maxi mum
hypoglycemic effect at 4 – 6 h. The extract (400 and 600
mg/kg) also significantly (P<0.05) suppressed the peak
postprandial rise in blood glucose of normal rats by 101.8
and 57.40% respectively. The findings indicate that the
leaves of pigeon pea may be beneficial as an antidiabetic
therapy Adaobi et al. [2010].
In a study conducted in 1995 by the Univ ers ity of
Ph i lippin e s, the c rop co u l d cure di a betes a n d
hyperlipidaemics (persons with a high level of fats in the
blood, a condition related to atherosclerotic cardiovascular
disease) Panlasigui et al. [1995].
Aqueous fraction of the leaves and stems of pigeon pea
(500 and 1000 mg/kg) lacked hypoglycemic effect in
normal mice. However, it significantly increased glucose
tolerance at 1 and 2 h in OGTT (The oral glucose tolerance
test). Cooked diet of pigeon pea has also shown significant
hyp oglycemi c ef f ect in healthy hu man volun t eers
Panlasigui et al. [1995].
In traditional Chinese medicine, the leaves of pigeon pea
have been widely used to relieve pain and kill worms Tang
et al. [1999]. They are also used for the treatment of
wo u n d s, bed s o res, malari a , and diet-i n duced
hypercholesterolemia Chen [1985], Li et al. [2001], Luo
et al. [2008]. Protective effects of the leaf extracts against
hypoxic-ischemic brain damage and alcohol induced liver
damage have also been reported Huang et al. [2006],
Kundu et al. [2008]. The antioxidant activity of the extract
of the leaves Wu et al. [2009] and the hypoglycemic
activity of the seeds have also been reported Amalraj and
Ignacimuthu [1998]. Hypolipidemic effect has also been
reported earlier Prema and Kurup [1973a].
Some of the medicinal uses of C. cajan according to
Morton [1976] and Duke [1981] are for the treatment of
jaundice, bronchitis, antihelminthic, sedative and child
delivery. C. cajan leaf extract has also been shown to have
dose-dependent reduction in uterine contraction in rats
Ol a tunji-Bello et al. [2002 ] . C. caja n also has
hypoglycaemic, antisickling and anti-plasmodial properties
Ogoda et al. [2002], Duker-Eshun et al. [2004], Morton
[1976], Duke [1981], Olatunji-Bello et al. [2002], Giri et
al. [1987], Ogoda [2002], Duker-Eshun et al. [2004].
It was also observed that the extract offered significant
relief and stabilised people with sickle cell anaemia Ekeke
and Shode [1985], Ekeke and Nduka [1987], Ekeke and
Shode [1990].
Journal of Functional and Environmental Botany 97
Sheel Sharma, Nidhi Agarw al and Preeti Verma
The seed-extract of the pigeon-pea, Cajanus cajan, is
known to have an antisickling effect when administered,
as drink, to subjects with sickle cell disease. The amino
acid phenylalanine has been shown, experimentally, to be
the major chemical agent for this antisickling effect. The
amino acid phenylalanine has been shown, experimentally,
to be the major chemical agent for this antisickling effect.
The study shows the seed extract of pigeon pea, in vivo,
and phenylalanine, in vitro, act as reductants, in a dose-
wise and time-course fashion; reducing the non-oxygen-
carrying protein, methemoglobin (Fe3+- haemoglobin),
which builds up in people sickle cell anaemia as a result
of oxid ative st ress , to no rma l haemoglobin (Fe2+-
haemo globin). Two modes of action are proposed to
constitute the mechanism of phenylalanine, and therefore
Cajanus cajan, action: i. Reducing agent, by the transfer
of electrons associated with two reactive hydrogen atoms
(dehydrogenation), on the phenylalanine molecule. The
process is driven by resonance, stabilisation and energy
ii. Free radical scavenger - This is due to the acceptance
of reactive oxygen species, for instance hydroxyl radical
(OH.), to form tyrosine; by the electron-rich benzene ring
of phenylalanine. This suggests that the antisickling effect
of Cajanus cajan has a chemical basis. Phenylalanine can
therefore be employed, therapeutically, in the management
of sickle cell anaemia, as well as other oxidative stress
diseases Chidi and Osuagwu [2010].
Oral administration of aqueous leaf extract of pigeon pea
increases litter size and plasma progesterone in pregnant
rats Olayaki et al. [2009].
Pigeon pea leaves have been used to treat malaria Aiyeloja
and Bello [2006], while in Southern Africa, pigeon pea is
currently one of the indigenous crops beingpromoted for
potential medicinal use Mander et al. [1996] In Hawalii,
Henke et al. [1940] reported cattle weight gains of 280
kg/hg/yr in pure pigeon pea as compared with 181 kg/ha/
yr in mixed grass pastures over a 6.5 mo grazing period.
7. CONCLUSION
Legumes are a rich source of food proteins that are
generally grown under risk prone marginal lands. Amongst
various food legumes, pigeon pea occupies an important
place and has been rated the best as far as its biological
value is concerned. It can be grown both as an annual
crop or perennial plants in homestead and is consumed
either as decorticated splits or in the form of green seeds
as vegetables. It has been found that vegetable pigeon pea
is considered superior to dry splits in crude fibre, fat,
protein digestibility as well as trace elements and minerals..
Pigeon pea is known to prevent and cure human ailments
like bron chitis, cou gh s, pneumon ia and respiratory
problem.
In a nutshell, pieon pea holds the key to qualify protein
su p p ly to veg etari a n s on ce r eal le gum e mutu a l
supplementation principle and also possesses therapeutic
properties and thus can also be branded as a food with
neutraceutical properties.
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