ASSESSMENT OF PROXIMATE COMPOSITIONS IN MYANMAR PIGEON PEA VARIETIES

Khamm Thu; Myat Lin; Htay Oo; Myint Aye

Authors

Khamm Myat Thu Ph.D. Candidate, Advanced Center for Agricultural Research and Education (ACARE), Department of Postharvest Technology, Yezin Agricultural University Naypyitaw, Myanmar.
Dr. Myat Lin Professor and Head Department of Postharvest Technology, (ACARE), Yezin Agricultural University (YAU)
Dr. Htay Htay Oo Professor and Head, Department of Agronomy, Yezin Agricultural University Naypyitaw, Myanmar.
Dr. Myint Aye Associate Professor, Department of New Genetics, Advanced Center for Agricultural Research and Education, Yezin Agricultural University, Myanmar.

Keywords:

Proximate Composition , Pigeon Pea , Moisture

Abstract

Pigeon pea comprises a great deal of protein, fiber, minerals, and vitamins, however the amount of these nutrients varies greatly. The nutritional components of pigeon peas are considered crucial for human nutrition, and nowadays pigeon pea is incorporated into food products. Identification of high-quality pigeon peas is essential for increasing consumption and enhancing human nutrition. This study evaluated the proximate compositions of five pigeon pea varieties in Myanmar. Standard methods were used to assess the pigeon pea flours for proximate compositions; namely; moisture, protein, ash, crude fat and crude fibre. Total carbohydrate content was determined by subtracting the crude protein, fat, ash and crude fibre percentages from 100. The proximate compositions resulting from this research were moisture (7.22-8.39%), crude protein (20.78-23.25%), ash content (3.27-3.56%), crude fat (1.15-2.17%), crude fibre (2.28-2.64%) and Carbohydrates (61.87- 63.84%) respectively.