Physical properties, chemical composition and
nulritional quality potentials of the seeds of Iwo
cultivars of Cajanus cajan were stlldied.
D!fferences between the t,vo cultivars were less
pronounced except in their conterJls oj calcium,
phosphorus, pl1ytic acid, lIYjJqin in{1ibitolY activity
and g(utelins. :/n addUion, botl1 cultivars c;ontained
valuable nutrie~1t:~amj food elu;rgy comparable to
those of the :comlllon~v cons)lmed seed legumes.
Presence of ta/1l1ins, phytie aGie/, m'alate, phenolics
and tl)'Psininhibilors in the seeds may not
constitute any problem in the utilization of the
nutrients once the seeds are subjected to
processing involving either heat treatment,
soaking, dehu/ling and ge;'mination or their combination before consumption
