WHAT IS PIGEON PEA?
The pigeon pea (Cajanus cajan) is a perennial legume from the family Fabaceae .
Known in the name of toor dal in india and in the name of Adaseya or Lubiya in Sudan.
Pigeon pea is consumed on a large scale mainly in south Asia and is a major source of protein for the population of that subcontinent.
SOURCE OF
PIGEON PEA
World production of pigeon peas is estimated at 4.98 million tons, About 77% of this is grown in India.
Africa produces about 21% of global production with 1.05 million tons.
In Africa, Malawi, Tanzania, Kenya, Mozambique, Sudan and Uganda are the major producers.
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GENERAL USES
Pigeon peas are both a food crop (dried peas, flour, or green vegetable peas) and a forage/cover crop.
Human food
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.
Popular pulses
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