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[[File:Cajanus cajan.jpg|left|thumb|220px|Pigeon pea is a perennial which can grow into a small tree.]]
[[File:Cajanus cajan.jpg|left|thumb|220px|Pigeon pea is a perennial which can grow into a small tree.]]


The cultivation of the pigeon pea goes back at least 3,500 years. The centre of origin is the eastern part of peninsular India, including the state of [[Odisha]], where the closest wild relatives (''Mansi'') occur in tropical deciduous woodlands.<ref>Van der Maeson, L. J. G. (1995). Pigeonpea Cajanus cajan, pp. 251–5 in Smartt, J. and Simmonds, N. W. (eds.), Evolution of Crop Plants. Essex: Longman.</ref> Archaeological finds of pigeon pea include those from two [[Neolithic]] sites in [[Odisha]], [[Gopalpur]] and [[Golbai Sassan]] dating between 3,400 and 3,000 years ago, and sites in [[South India]], [[Sanganakallu]] and [[Tuljapur Garhi]], also dating back to 3,400 years ago.<ref>Fuller,D.Q. & Harvey,E. (2006). The archaeobotany of Indian Pulses: identification, processing and evidence for cultivation. Environmental Archaeology 11(2), 219-246.[http://www.ingentaconnect.com/content/maney/env/2006/00000011/00000002/art00005]</ref> From India it traveled to [[East Africa]] and [[West Africa]]. There, it was first encountered by Europeans, so it obtained the name Congo Pea. By means of the slave trade it came to the American continent, probably in the 17th century.<ref>Carney, J. A. and Rosomoff, R. N. (2009) In the Shadow of Slavery. Africa’s Botanical legacy in the Atlantic World. Berkeley: University of California Press</ref>
The cultivation of the pigeon pea goes back at least 3,500 years. The centre of origin is the eastern part of peninsular India, including the state of [[Odisha]], where the closest wild relatives (''Mansi'') occur in tropical deciduous woodlands.<ref>Van der Maeson, L. J. G. (1995). Pigeonpea Cajanus cajan, pp. 251–5 in Smartt, J. and Simmonds, N. W. (eds.), Evolution of Crop Plants. Essex: Longman.</ref> Archaeological finds of pigeon pea include those from two [[Neolithic]] sites in [[Odisha]], [[Gopalpur]] and [[Golbai Sassan]] dating between 3,400 and 3,000 years ago, and sites in [[South India]], [[Sanganakallu]] and [[Tuljapur Garhi]], also dating back to 3,400 years ago.<ref>{{cite doi|10.1179/174963106x123232}}</ref> From India it traveled to [[East Africa]] and [[West Africa]]. There, it was first encountered by Europeans, so it obtained the name Congo Pea. By means of the slave trade it came to the American continent, probably in the 17th century.<ref>Carney, J. A. and Rosomoff, R. N. (2009) In the Shadow of Slavery. Africa’s Botanical legacy in the Atlantic World. Berkeley: University of California Press</ref>


==Cultivation==
==Cultivation==

Revision as of 17:17, 16 May 2013

Pigeon pea
Scientific classification
Kingdom:
Plantae
(unranked):
Angiosperms
(unranked):
Eudicots
(unranked):
Rosids
Order:
Fabales
Family:
Fabaceae
Genus:
Cajanus
Species:
C. cajan
Binomial name
Cajanus cajan
(L.) Millsp.

The pigeon pea (Cajanus cajan), also known as Gandule bean, tropical green pea, kadios, Congo pea, gungo pea, gunga pea, fio-fio, mgbụmgbụ, or no-eye pea, toor dal, kandi pappu is a perennial member of the family Fabaceae.

Origins

Pigeon pea is a perennial which can grow into a small tree.

The cultivation of the pigeon pea goes back at least 3,500 years. The centre of origin is the eastern part of peninsular India, including the state of Odisha, where the closest wild relatives (Mansi) occur in tropical deciduous woodlands.[1] Archaeological finds of pigeon pea include those from two Neolithic sites in Odisha, Gopalpur and Golbai Sassan dating between 3,400 and 3,000 years ago, and sites in South India, Sanganakallu and Tuljapur Garhi, also dating back to 3,400 years ago.[2] From India it traveled to East Africa and West Africa. There, it was first encountered by Europeans, so it obtained the name Congo Pea. By means of the slave trade it came to the American continent, probably in the 17th century.[3]

Cultivation

Today, pigeon peas are widely cultivated in all tropical and semitropical regions of both the Old and the New Worlds. Pigeon peas can be of a perennial variety, in which the crop can last three to five years (although the seed yield drops considerably after the first two years), or an annual variety more suitable for seed production.

Pigeon peas are an important legume crop of rainfed agriculture in the semiarid tropics. The Indian subcontinent, eastern Africa and Central America, in that order, are the world's three main pigeon pea-producing regions. Pigeon peas are cultivated in more than 25 tropical and subtropical countries, either as a sole crop or intermixed with cereals, such as sorghum (Sorghum bicolor), pearl millet (Pennisetium glaucum), or maize (Zea mays), or with other legumes, such as peanuts (Arachis hypogaea). Being a legume, the pigeon pea enriches soil through symbiotic nitrogen fixation.

The crop is cultivated on marginal land by resource-poor farmers, who commonly grow traditional medium- and long-duration (5–11 months) landraces. Short-duration pigeon peas (3–4 months) suitable for multiple cropping have recently been developed. Traditionally, the use of such input as fertilizers, weeding, irrigation, and pesticides is minimal, so present yield levels are low (average = 700 kg/ha). Greater attention is now being given to managing the crop because it is in high demand at remunerative prices.

Pigeon peas are very drought resistant, so can be grown in areas with less than 650 mm annual rainfall.

World production of pigeon peas is estimated at 4.3 million tons2. About 82% of this is grown in India. These days it is the most essential ingredient of animal feed used in West Africa, most especially in Nigeria, where it is also grown.

Uses

Split Toor dal, used in making Dal (lentil soup) in India.

Pigeon peas are both a food crop (dried peas, flour, or green vegetable peas) and a forage/cover crop. In combination with cereals, pigeon peas make a well-balanced human food. The dried peas may be sprouted briefly, then cooked, for a flavor different from the green or dried peas. Sprouting also enhances the digestibility of dried pigeon peas via the reduction of indigestible sugars that would otherwise remain in the cooked dried peas.[4]

In India, split pigeon peas (toor dal) also called Togari bele in Kannada and Tauram paruppu in Tamil are one of the most popular pulses, being an important source of protein in a mostly vegetarian diet. In regions where it grows, fresh young pods are eaten as a vegetable in dishes such as sambar. In Ethiopia, not only the pods, but also the young shoots and leaves are cooked and eaten.[5]

Kenyans shelling pigeon peas

In some places, such as the Dominican Republic, Panama and Hawaii, pigeon peas are grown for canning and consumption. A dish made of rice and green pigeon peas (called moro de guandules) is a traditional food in the Dominican Republic. Pigeon peas are also made as a stew, with plantain balls. In Puerto Rico arroz con gandules is made with rice and pigeon peas and is a typical dish. Trinidad and Tobago and Grenada have their own variant, called pelau, which includes either beef or chicken, and occasionally pumpkin and pieces of cured pig tail.

In Thailand, pigeon peas are grown as a host for scale insects which produce lac.

Pigeon peas are in some areas an important crop for green manure, providing up to 90 kg nitrogen per hectare (Adu-Gyamfi et al., 2007) . The woody stems of pigeon peas can also be used as firewood, fencing and thatch.

Genome sequence

The pigeon pea is the first seed legume plant to have its complete genome sequenced. The first draft was done by a group of 31 Indian scientists from the Indian Council of Agricultural Research under the leadership of Nagendra Kumar Singh. The paper was published in an Indian journal.

Nutrition

Pigeon Peas, immature, raw
Pigeon peas in Trinidad and Tobago
Nutritional value per 100 g (3.5 oz)
Energy569 kJ (136 kcal)
23.88 g
Sugars3 g
Dietary fiber5.1 g
1.64 g
7.2 g
Vitamins and minerals
VitaminsQuantity
%DV†
Thiamine (B1)
33%
0.4 mg
Riboflavin (B2)
13%
0.17 mg
Niacin (B3)
14%
2.2 mg
Pantothenic acid (B5)
14%
0.68 mg
Vitamin B6
4%
0.068 mg
Folate (B9)
43%
173 μg
Choline
8%
45.8 mg
Vitamin C
43%
39 mg
Vitamin E
3%
0.39 mg
Vitamin K
20%
24 μg
MineralsQuantity
%DV†
Calcium
3%
42 mg
Iron
9%
1.6 mg
Magnesium
16%
68 mg
Manganese
25%
0.574 mg
Phosphorus
10%
127 mg
Potassium
18%
552 mg
Sodium
0%
5 mg
Zinc
9%
1.04 mg
Link to USDA Database entry
Values for Choline, Vit. E/K available
†Percentages estimated using US recommendations for adults,[6] except for potassium, which is estimated based on expert recommendation from the National Academies.[7]
Pigeon peas, mature, raw
Seeds of the pigeon pea
Nutritional value per 100 g (3.5 oz)
Energy1,435 kJ (343 kcal)
62.78 g
Sugarsn/a
Dietary fiber15 g
1.49 g
21.7 g
Vitamins and minerals
VitaminsQuantity
%DV†
Thiamine (B1)
54%
0.643 mg
Riboflavin (B2)
14%
0.187 mg
Niacin (B3)
19%
2.965 mg
Pantothenic acid (B5)
25%
1.266 mg
Vitamin B6
17%
0.283 mg
Folate (B9)
114%
456 μg
Choline
0%
0.000000 mg
Vitamin C
0%
0 mg
Vitamin E
0%
0.000000 mg
Vitamin K
0%
0.000000 μg
MineralsQuantity
%DV†
Calcium
10%
130 mg
Iron
29%
5.23 mg
Magnesium
44%
183 mg
Manganese
78%
1.791 mg
Phosphorus
29%
367 mg
Potassium
46%
1392 mg
Sodium
1%
17 mg
Zinc
25%
2.76 mg
Link to USDA Database entry
Values for Choline, Vit. E/K unavailable
†Percentages estimated using US recommendations for adults,[6] except for potassium, which is estimated based on expert recommendation from the National Academies.[7]

Pigeon peas contain high levels of protein and the important amino acids methionine, lysine, and tryptophan.[8]

In contrast to the mature seeds, the immature seeds are generally lower in all nutritional values, however they contain a significant amount of vitamin C (39 mg per 100 g serving) and have a slightly higher fat content. Research has shown that the protein content of the immature seeds is of a higher quality.[9]

Pathogens

References

  1. ^ Van der Maeson, L. J. G. (1995). Pigeonpea Cajanus cajan, pp. 251–5 in Smartt, J. and Simmonds, N. W. (eds.), Evolution of Crop Plants. Essex: Longman.
  2. ^ Attention: This template ({{cite doi}}) is deprecated. To cite the publication identified by doi:10.1179/174963106x123232, please use {{cite journal}} (if it was published in a bona fide academic journal, otherwise {{cite report}} with |doi=10.1179/174963106x123232 instead.
  3. ^ Carney, J. A. and Rosomoff, R. N. (2009) In the Shadow of Slavery. Africa’s Botanical legacy in the Atlantic World. Berkeley: University of California Press
  4. ^ "Effect of Sprouting on invitro digestibility of some locally consumed leguminous seeds". Journal of Applied Sciences and Environmental Management. Vol. 10, Num. 3, 2006, pp. 55-58
  5. ^ Zemede Asfaw, "Conservation and use of traditional vegetables in Ethiopia", Proceedings of the IPGRI International Workshop on Genetic Resources of Traditional Vegetables in Africa (Nairobi, 29–31 August 1995)
  6. ^ a b United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". FDA. Archived from the original on 2024-03-27. Retrieved 2024-03-28.
  7. ^ a b National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.). Dietary Reference Intakes for Sodium and Potassium. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). ISBN 978-0-309-48834-1. PMID 30844154. Archived from the original on 2024-05-09. Retrieved 2024-06-21.
  8. ^ "Nutrition Facts and Analysis for Pigeon peas (red gram), mature seeds, raw"
  9. ^ Bressani R, Gómez-Brenes RA, Elías LG. (1986). "Nutritional quality of pigeon pea protein, immature and ripe, and its supplementary value for cereals". Arch Latinoam Nutr. 36 (1): 108–16. PMID 363219.{{cite journal}}: CS1 maint: multiple names: authors list (link)
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