Nutritional and cooking evaluation of greengram (Vigna radiata L Wilezek) cultivars

Thirtytwo greengram genotypes were evaluated for protein, sulphur, S-containing amino acids, tryptophan and cooking quality. Protein and sulphur contents ranged from 18.12-26.87 and 0.137-0.276%, respectively. Mean methioine, cystine and tryptophan contents were 1.54, 0.88 and 1.13 g/16g N, respectively. Genotype variations for all characters studied except for sulphur were significant (P<0.01). Protein content was significantly associated with methionine (r= -0.497**], cystine [r= -0.424**) and tryptophan (r= 0.630**). Grain weight was found to be associated with cooking time (r= 0.427*) and solid dispersion (r= 0.388*). The genotypes 'Russian', 'MUC-125' and 'MUG-121' were found to be better and could be exploited to select desirable characters.