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Wikipedia

Pigeon pea

May 19, 2023

The pigeon pea[1] (Cajanus cajan) is a perennial legume from the family Fabaceae native to the Old World.[2] The pigeon pea is widely cultivated in tropical and semitropical regions around the world, being commonly consumed in South Asia, Southeast Asia, Africa, Latin America and the Caribbean.[3]: 5941 

Pigeon pea
Botanical illustration of the morphological details of a C. cajan specimen.
Botanical image depicting the foliage characteristics and differing pod and flower phenotypes.
Scientific classification
Kingdom: Plantae
Clade: Tracheophytes
Clade: Angiosperms
Clade: Eudicots
Clade: Rosids
Order: Fabales
Family: Fabaceae
Subfamily: Faboideae
Genus: Cajanus
Species:
C. cajan
Binomial name
Cajanus cajan
(L.) Millsp.

Etymology and other names

 
Botanical inscription of C. cajan from Hendrik van Rheede transcribed in Devanagari, Malayalam, Arabic and the Latin alphabet from "Hortus Malabaricus" (1686).[4]

Scientific epithet

The scientific name for the genus Cajanus and the species cajan derive from the Malay word katjang meaning legume in reference to the bean of the plant.[5]

Common English names

In English they are commonly referred to as pigeon pea which originates from the historical utilization of the pulse as pigeon fodder in Barbados.[6][7] The term Congo pea and Angola pea developed due to the presence of its cultivation in Africa and the association of its utilization with those of African descent.[8][9] The names no-eye pea and red gram both refer to the characteristics of the seed, with no-eye pea in reference to the lack of a hilum on most varieties, unlike the black-eyed pea, and red gram in reference to the red color of most Indian varieties and gram simply referring to the plant being a legume.[10]

Internationally

Africa

In Benin the pigeon pea is locally known as klouékoun in Fon, otinin in Ede and eklui in Adja.[11][12] In Cape Verde they are called Fixon Kongu in Cape Verdean creole.[13] In Comoros and Mauritius they are known as embrevade or ambrebdade in Comorian[14] and Morisyen, respectively, in return originating from the Malagasy term for the plant amberivatry.[15] In Ghana they are known as aduwa or adowa in Dagbani.[16][17] In Kenya and Tanzania they are known as mbaazi in Swahili.[18] In Malawi they are called nandolo in Chichewa.[19] In Nigeria pigeon peas are called fiofio or mgbụmgbụ in Igbo,[20][21] waken-masar "Egyptian bean"[22] or waken-turawa "foreigner bean"[23] in Hausa,[24] and otinli in Yoruba.[25] In Sudan they are known as adaseya, adasy and adasia.[26][27]

Asia

 
Pigeon peas displayed next to a ruler from the Ereke market in Buton Island, Indonesia

In India the plant is known by various different names such as; Assamese: অৰহৰ (arahar),• Bengali: অড়হর (arahar) মিৰি মাহ (mirai-maha) • Gujarati: તુવેર (tuver) • Hindi: अरहर (arhar), तुवर (tuvar) • Kannada: ತೊಗರಿ ಬೆಳೆ (togari bele), ತೊಗರಿ ಕಾಳು (togari kalu) • Konkani: तोरी (tori) • Malayalam: ആഢകി (adhaki), തുവര (tuvara) • Manipuri: মাইৰোংবী (mairongbi) • Marathi: तूर (tur) • Nepali: रहर (rahar) • Oriya: ହର୍ ହର୍ (har-har), କାକ୍ଷୀ (kakshi), ତୁବର (tubara) • Persian: شاخول (shakhul) • Punjabi: ਦਿੰਗੇਰ (dinger) • Tamil: ஆடகி (adhaki), இருப்புலி (iruppuli), காய்ச்சி (kaycci), and துவரை (tuvarai) • Telugu: ఆఢకి (adhaki), కంది (kandi), తొగరి (togari), తువరము (tuvaramu) • Tibetan: tu ba ri and in Urdu: ارهر (arhar), توأر (tuar).[28][29]

In the Philippines they are known as Kadios in Filipino and Kadyos in Tagalog.[30][31]

The Americas

In Latin America,[32] they are known as guandul or gandul in Spanish, and feijão andu or gandu in Portuguese all of which derive from Kikongo wandu or from Kimbundu oanda; both names referring to the same plant.[33][34][35][36]

In the Anglophone regions of the Caribbean, like Jamaica,[37] they are known as Gungo peas, coming from the more archaic English name for the plant congo pea, given to the plant because of its popularity and relation to Sub-Saharan Africa.[38][39]

In Francophone regions of the Caribbean they are known as pois d' angole,[40] pwa di bwa in Antillean creole[41] and pwa kongo in Haitian creole.[42]

In Suriname they are known as wandoe[43] or gele pesi,[44] the former of which is derived from the same source as its Spanish and Portuguese counterparts, the latter of which literally translates to 'yellow pea' from Dutch and Sranan Tongo.

Oceania

In Hawaii they are known as pi pokoliko 'Puerto Rican pea' or pi nunu 'pigeon pea' in the Hawaiian language.[45]

History and origin

 
Pigeon pea flowers

Origin

The closest relatives to the cultivated pigeon pea are Cajanus cajanifolia, Cajanus scarabaeoides and Cajanus kerstingii, native to India and the latter West Africa respectively.[46][47][48] Much debate exist over the geographical origin of the species, with some groups claiming origin from the Nile river and Western Africa, and the other Indian origin.[49] The two epicenters of genetic diversity exist in both Africa and India, but India is considered to be its primary center of origin with West Africa being considered a second major center of origin.[50]

History

By at least 2,800 BCE in peninsular India,[51] where its presumptive closest wild relatives Cajanus cajanifolia occurs in tropical deciduous woodlands, its cultivation has been documented.[52] Archaeological finds of pigeon pea cultivation dating to about 14th century BC have also been found at the Neolithic site of Sanganakallu in Kalaburagi and its border area Tuljapur (where the cultivation of African domesticated plants like pearl millet, finger millet, and Lablab have also been uncovered),[53] as well as in Gopalpur and other South Indian states.[54]

From India it may have made its way to North-East Africa via Trans-Oceanic Bronze Age trade that allowed cross-cultural exchange of resources and agricultural products. [55] The earliest evidence of pigeon peas in Africa was found in Ancient Egypt with the presence of seeds in Egyptian tombs dating back to around 2,200 BCE. [56] From eastern Africa, cultivation spread further west and south through the continent, where by means of the Trans-Atlantic slave trade, it reached the Americas around the 17th century.[39]

Pigeon peas were reportedly introduced to Hawaii in 1824 by James Macrae with a few specimens reportedly becoming naturalized on the islands, but they wouldn't gain much popularity until later.[57] By the early 20th century Filipinos and Puerto Ricans began to emigrate from the American Philippines and Puerto Rico to Hawaii to work in sugarcane plantations in 1906 and 1901, respectively.[58][59][60] Pigeon peas are said to have been popularized on the island by the Puerto Rican community where by the First World War their cultivation began, to expand on the island where they are stilled cultivated and consumed by locals.[61]

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
VitaminsQuantity
%DV†
Thiamine (B1)
35%
0.4 mg
Riboflavin (B2)
14%
0.17 mg
Niacin (B3)
15%
2.2 mg
Pantothenic acid (B5)
14%
0.68 mg
Vitamin B6
5%
0.068 mg
Folate (B9)
43%
173 μg
Choline
9%
45.8 mg
Vitamin C
47%
39 mg
Vitamin E
3%
0.39 mg
Vitamin K
23%
24 μg
MineralsQuantity
%DV†
Calcium
4%
42 mg
Iron
12%
1.6 mg
Magnesium
19%
68 mg
Manganese
27%
0.574 mg
Phosphorus
18%
127 mg
Potassium
12%
552 mg
Sodium
0%
5 mg
Zinc
11%
1.04 mg
Link to USDA Database entry
Values for Choline, Vit. E/K available
†Percentages are roughly approximated using US recommendations for adults.
Source: USDA FoodData Central
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
Tryptophan212 mg
Threonine767 mg
Isoleucine785 mg
Leucine1549 mg
Lysine1521 mg
Methionine243 mg
Cystine250 mg
Phenylalanine1858 mg
Tyrosine538 mg
Valine937 mg
Arginine1299 mg
Histidine774 mg
Alanine972 mg
Aspartic acid2146 mg
Glutamic acid5031 mg
Glycine802 mg
Proline955 mg
Serine1028 mg
Hydroxyproline0 mg
VitaminsQuantity
%DV†
Thiamine (B1)
56%
0.643 mg
Riboflavin (B2)
16%
0.187 mg
Niacin (B3)
20%
2.965 mg
Pantothenic acid (B5)
25%
1.266 mg
Vitamin B6
22%
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
13%
130 mg
Iron
40%
5.23 mg
Magnesium
52%
183 mg
Manganese
85%
1.791 mg
Phosphorus
52%
367 mg
Potassium
30%
1392 mg
Sodium
1%
17 mg
Zinc
29%
2.76 mg
Link to USDA Database entry
Values for Choline, Vit. E/K unavailable
†Percentages are roughly approximated using US recommendations for adults.
Source: USDA FoodData Central

Pigeon peas contain high levels of protein and the important amino acids methionine, lysine, and tryptophan.[62]

The following table indicates completeness of nutritional profile of various amino acids within mature seeds of pigeon pea.

Essential Amino Acid Available mg/g of Protein Min. Required mg/g of Protein
Tryptophan 9.76 7
Threonine 32.34 27
Isoleucine 36.17 25
Leucine 71.3 55
Lysine 70.09 51
Methionine+Cystine 22.7 25
Phenylalanine+Tyrosine 110.4 47
Valine 43.1 32
Histidine 35.66 18

Methionine + Cystine combination is the only limiting amino acid combination in pigeon pea. 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.[63]

Cultivation

 
Harvested pigeon peas from Cape Verde

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.[68]

Global production

 
Naturalized pigeon peas growing on Cha das Caldeiras on Fogo island in Cape Verde

World production of pigeon peas is estimated at 4.49 million tons.[69] About 63% of this production comes from India.[70] The total number of hectares grown to pigeon pea is estimated at 5.4 million.[69] India accounts for 72% of the area grown to pigeon pea or 3.9 million hectares. Africa is the secondary centre of diversity and at present it contributes about 21% of global production with 1.05 million tons. Malawi, Tanzania, Kenya, Mozambique and Uganda are the major producers in Africa.[71]

The pigeon pea is an important legume crop of rainfed agriculture in the semiarid tropics. The Indian subcontinent, 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 (Pennisetum glaucum), or maize (Zea mays), or with other legumes, such as peanuts (Arachis hypogea). Being a legume capable of symbiosis with Rhizobia, the bacteria associated with the pigeon pea enrich soils through symbiotic nitrogen fixation.[72]

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 kilograms per hectare (620 lb/acre)). 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 and can be grown in areas with less than 650 mm annual rainfall. With the maize crop failing three out of five years in drought-prone areas of Kenya, a consortium led by the International Crops Research Institute for the Semi-Arid Tropics (ICRISAT) aimed to promote the pigeon pea as a drought-resistant, nutritious alternative crop.[73]

Breeding

John Spence, a botanist and politician from Trinidad and Tobago, developed several varieties of dwarf pigeon peas which can be harvested by machine, instead of by hand.[74]

Genome sequence

The pigeon pea is the first seed legume plant to have its complete genome sequenced. The sequencing was first accomplished by a group of 31 Indian scientists from the Indian Council of Agricultural Research. It was then followed by a global research partnership, the International Initiative for Pigeon pea Genomics (IIPG), led by ICRISAT with partners such as BGI–Shenzhen (China), US research laboratories like University of Georgia, University of California-Davis, Cold Spring Harbor Laboratory, and National Centre for Genome Resources, European research institutes like the National University of Ireland Galway. It also received support from the CGIAR Generation Challenge Program, US National Science Foundation and in-kind contribution from the collaborating research institutes.[75][76] It is the first time that a CGIAR-supported research center such as ICRISAT led the genome sequencing of a food crop. There was a controversy over this as CGIAR did not partner with a national team of scientists and broke away from the Indo American Knowledge Initiative to start their own sequencing in parallel.[77]

The 616 mature microRNAs and 3919 long non-codingRNAs sequences were identified in the genome of pigeon pea.[78]

Dehulling

 
Kenyans shelling pigeon peas

Various methodologies exist in order to remove the pulse from its shell. In earlier days hand pounding was common. Several traditional methods are used that can be broadly classified under two categories: the wet method and the dry method. The Wet method Involves water soaking, sun drying and dehulling. The Dry method Involves oil/water application, drying in the sun, and dehulling. Depending on the magnitude of operation, large-scale commercial dehulling of large quantities of pigeon pea into its deskinned, split version, known as toor dal in Hindi, is done in mechanically operated mills.[79][80]

Uses

In cuisine

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 meal and hence are favored by nutritionists as an essential ingredient for balanced diets. 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.[81]

Africa

 
A bowl of Cape Verdean feijão Congo

In Cape Verde they make a soup with the dried pigeon peas called feijão Congo, after its own name, made with dried pigeon peas in a similar manner to Brazilian feijoada.[82]

In Kenya and throughout the Swahili-speaking region of East Africa, pigeon peas are utilized in dishes such as mbaazi na mahamri, that is usually served for breakfast.[83][84]

In the Enugu state of Nigeria, and igbo dish called Ẹchịcha or Achịcha is made with palm oil, cocoyam, and seasoning.[85] It is also similar to other dishes from the state such as ayarya ji and fio-fio.[86][87][88]

In Ethiopia, the pods, the young shoots and leaves, are cooked and eaten.[89]

Asia

 
Dal/pappu and rice, the twice-daily staple meal for most people in India and the Indian subcontinent

In India, it is one of the most popular pulses, being an important source of protein in a mostly vegetarian diet. It is the primary accompaniment to rice or roti and has the status of staple food throughout the length and breadth of India. In regions where it grows, fresh young pods are eaten as a vegetable in dishes such as sambar.

In the Western Visayas region of the Philippines, pigeon peas are the main ingredient of a very popular dish called "KBL" - an acronym for "Kadyos" (pigeon pea), "Baboy" (pork), and "Langka" (jackfruit). It is a savory soup with rich flavors coming from the pigeon peas, smoked pork preferably the legs or tail, and souring agent called batuan. Raw jackfruit meat is chopped and boiled to soft consistency, and serves as an extender. The violet color of the soup comes from the pigment of the variety commonly grown in the region.[90]

The Americas

In the Caribbean coast of Colombia, like the Atlántico department of Colombia, the sopa de guandú con carne salada (or simply "gandules") is made with pigeon peas, yam, plantain, yuca, and spices.[91] During the week of Semana santa a sweet is made out of pigeon peas called dulce de guandules which is made by mashed and sweetened pigeon peas with origins in the maroon community of San Basilio de Palenque.[92][93][94]

In the Dominican Republic, a dish made of rice and green pigeon peas called moro de guandules is a traditional holiday food.[95]

In Panama, pigeon peas are used in a dish called Arroz con guandú y coco or "rice with pigeon peas and coconut" traditionally prepared and consumed during the end of year holidays.[96]

In Puerto Rico, arroz con gandules is made with rice and pigeon peas and sofrito which is a traditional dish, especially during Christmas season.[97] Pigeon peas can also be made in to a stew called asopao de gandules, with plantain balls.[98]

Jamaica also uses pigeon peas instead of kidney beans in their rice and peas dish, especially during the Christmas season.[99]

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.[100]

Unlike in some other parts of the Greater Caribbean, in The Bahamas pigeon peas are used in dried form, light brown in color to make the heartier, heavier, signature Bahamian staple dish "Peas 'n Rice."[101]

Oceania

In Hawaii they are used to make a dish called gandule rice,[102] also called godule rice,[103] gundule rice,[104] and ganduddy rice[105] originates on the island from the Puerto Rican community with historic ties to the island and is prepared in a similar manner to that of traditional Puerto Rican arroz con gandules.[106]

Other uses

Agricultural

 
Harvested pods of pigeon peas in Benin.

It is an important ingredient of animal feed used in West Africa, especially in Nigeria, where it is also grown. Leaves, pods, seeds and the residues of seed processing are used to feed all kinds of livestock.[107]

In the Congo pigeon peas are utilized as one of the main food forest and soil improvement crops after using a slash-and-burn fire technique called maala.[108]

Pigeon peas are in some areas an important crop for green manure, providing up to 90 kg nitrogen per hectare.[109] The woody stems of pigeon peas can also be used as firewood, fencing, thatch and as a source for rope fiber.[110]

Medicinal

In the Republic of Congo the Kongo, Lari, and Dondo people use the sap of the leaves as an eyedrop for epilepsy.[111]

In Madagascar the branches have been used as a teeth cleaning twig.[112][113]

See also

References

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External links

 
Wikimedia Commons has media related to Cajanus cajan.
  • Singh, Nagendra K.; et al. (2011). "The first draft of the pigeonpea genome sequence". Journal of Plant Biochemistry and Biotechnology. 21 (1): 98–112. doi:10.1007/s13562-011-0088-8. PMC 3886394. PMID 24431589.
  • Decoding of the Pigeonpea (Arhar) Genome by Indian Scientists, Indian Council of Agricultural Research
  • Varshney, Rajeev K; et al. (2011). "Draft genome sequence of pigeonpea (Cajanus cajan), an orphan legume crop of resource-poor farmers" (PDF). Nature Biotechnology. 30 (1): 83–9. doi:10.1038/nbt.2022. PMID 22057054. S2CID 95294.
  • ICRISAT-led global team cracks pigeonpea genome, Indian Council of Agricultural Research
  • Pigeonpea a wonder crop for women farmers in Rajasthan, India, Indian Council of Agricultural Research

May 19, 2023
pigeon, pigeon, cajanus, cajan, perennial, legume, from, family, fabaceae, native, world, pigeon, widely, cultivated, tropical, semitropical, regions, around, world, being, commonly, consumed, south, asia, southeast, asia, africa, latin, america, caribbean, 59. The pigeon pea 1 Cajanus cajan is a perennial legume from the family Fabaceae native to the Old World 2 The pigeon pea is widely cultivated in tropical and semitropical regions around the world being commonly consumed in South Asia Southeast Asia Africa Latin America and the Caribbean 3 5941 Pigeon peaBotanical illustration of the morphological details of a C cajan specimen Botanical image depicting the foliage characteristics and differing pod and flower phenotypes Scientific classificationKingdom PlantaeClade TracheophytesClade AngiospermsClade EudicotsClade RosidsOrder FabalesFamily FabaceaeSubfamily FaboideaeGenus CajanusSpecies C cajanBinomial nameCajanus cajan L Millsp Contents 1 Etymology and other names 1 1 Scientific epithet 1 2 Common English names 1 3 Internationally 1 3 1 Africa 1 3 2 Asia 1 3 3 The Americas 1 3 4 Oceania 2 History and origin 2 1 Origin 2 2 History 3 Nutrition 4 Cultivation 4 1 Global production 4 2 Breeding 4 3 Genome sequence 4 3 1 Dehulling 5 Uses 5 1 In cuisine 5 1 1 Africa 5 1 2 Asia 5 1 3 The Americas 5 1 4 Oceania 5 2 Other uses 5 2 1 Agricultural 5 2 2 Medicinal 6 See also 7 References 8 External linksEtymology and other names Edit Botanical inscription of C cajan from Hendrik van Rheede transcribed in Devanagari Malayalam Arabic and the Latin alphabet from Hortus Malabaricus 1686 4 Scientific epithet Edit The scientific name for the genus Cajanus and the species cajan derive from the Malay word katjang meaning legume in reference to the bean of the plant 5 Common English names Edit In English they are commonly referred to as pigeon pea which originates from the historical utilization of the pulse as pigeon fodder in Barbados 6 7 The term Congo pea and Angola pea developed due to the presence of its cultivation in Africa and the association of its utilization with those of African descent 8 9 The names no eye pea and red gram both refer to the characteristics of the seed with no eye pea in reference to the lack of a hilum on most varieties unlike the black eyed pea and red gram in reference to the red color of most Indian varieties and gram simply referring to the plant being a legume 10 Internationally Edit Africa Edit This section should specify the language of its non English content using lang transliteration for transliterated languages and IPA for phonetic transcriptions with an appropriate ISO 639 code Wikipedia s multilingual support templates may also be used See why December 2022 In Benin the pigeon pea is locally known as klouekoun in Fon otinin in Ede and eklui in Adja 11 12 In Cape Verde they are called Fixon Kongu in Cape Verdean creole 13 In Comoros and Mauritius they are known as embrevade or ambrebdade in Comorian 14 and Morisyen respectively in return originating from the Malagasy term for the plant amberivatry 15 In Ghana they are known as aduwa or adowa in Dagbani 16 17 In Kenya and Tanzania they are known as mbaazi in Swahili 18 In Malawi they are called nandolo in Chichewa 19 In Nigeria pigeon peas are called fiofio or mgbụmgbụ in Igbo 20 21 waken masar Egyptian bean 22 or waken turawa foreigner bean 23 in Hausa 24 and otinli in Yoruba 25 In Sudan they are known as adaseya adasy and adasia 26 27 Asia Edit Pigeon peas displayed next to a ruler from the Ereke market in Buton Island Indonesia In India the plant is known by various different names such as Assamese অৰহৰ arahar Bengali অড হর arahar ম ৰ ম হ mirai maha Gujarati ત વ ર tuver Hindi अरहर arhar त वर tuvar Kannada ತ ಗರ ಬ ಳ togari bele ತ ಗರ ಕ ಳ togari kalu Konkani त र tori Malayalam ആഢക adhaki ത വര tuvara Manipuri ম ইৰ ব mairongbi Marathi त र tur Nepali रहर rahar Oriya ହର ହର har har କ କ ଷ kakshi ତ ବର tubara Persian شاخول shakhul Punjabi ਦ ਗ ਰ dinger Tamil ஆடக adhaki இர ப ப ல iruppuli க ய ச ச kaycci and த வர tuvarai Telugu ఆఢక adhaki క ద kandi త గర togari త వరమ tuvaramu Tibetan tu ba ri and in Urdu ارهر arhar توأر tuar 28 29 In the Philippines they are known as Kadios in Filipino and Kadyos in Tagalog 30 31 The Americas Edit In Latin America 32 they are known as guandul or gandul in Spanish and feijao andu or gandu in Portuguese all of which derive from Kikongo wandu or from Kimbundu oanda both names referring to the same plant 33 34 35 36 In the Anglophone regions of the Caribbean like Jamaica 37 they are known as Gungo peas coming from the more archaic English name for the plant congo pea given to the plant because of its popularity and relation to Sub Saharan Africa 38 39 In Francophone regions of the Caribbean they are known as pois d angole 40 pwa di bwa in Antillean creole 41 and pwa kongo in Haitian creole 42 In Suriname they are known as wandoe 43 or gele pesi 44 the former of which is derived from the same source as its Spanish and Portuguese counterparts the latter of which literally translates to yellow pea from Dutch and Sranan Tongo Oceania Edit In Hawaii they are known as pi pokoliko Puerto Rican pea or pi nunu pigeon pea in the Hawaiian language 45 History and origin Edit Pigeon pea flowers Origin Edit The closest relatives to the cultivated pigeon pea are Cajanus cajanifolia Cajanus scarabaeoides and Cajanus kerstingii native to India and the latter West Africa respectively 46 47 48 Much debate exist over the geographical origin of the species with some groups claiming origin from the Nile river and Western Africa and the other Indian origin 49 The two epicenters of genetic diversity exist in both Africa and India but India is considered to be its primary center of origin with West Africa being considered a second major center of origin 50 History Edit By at least 2 800 BCE in peninsular India 51 where its presumptive closest wild relatives Cajanus cajanifolia occurs in tropical deciduous woodlands its cultivation has been documented 52 Archaeological finds of pigeon pea cultivation dating to about 14th century BC have also been found at the Neolithic site of Sanganakallu in Kalaburagi and its border area Tuljapur where the cultivation of African domesticated plants like pearl millet finger millet and Lablab have also been uncovered 53 as well as in Gopalpur and other South Indian states 54 From India it may have made its way to North East Africa via Trans Oceanic Bronze Age trade that allowed cross cultural exchange of resources and agricultural products 55 The earliest evidence of pigeon peas in Africa was found in Ancient Egypt with the presence of seeds in Egyptian tombs dating back to around 2 200 BCE 56 From eastern Africa cultivation spread further west and south through the continent where by means of the Trans Atlantic slave trade it reached the Americas around the 17th century 39 Pigeon peas were reportedly introduced to Hawaii in 1824 by James Macrae with a few specimens reportedly becoming naturalized on the islands but they wouldn t gain much popularity until later 57 By the early 20th century Filipinos and Puerto Ricans began to emigrate from the American Philippines and Puerto Rico to Hawaii to work in sugarcane plantations in 1906 and 1901 respectively 58 59 60 Pigeon peas are said to have been popularized on the island by the Puerto Rican community where by the First World War their cultivation began to expand on the island where they are stilled cultivated and consumed by locals 61 Nutrition EditPigeon peas immature raw Pigeon peas in Trinidad and TobagoNutritional value per 100 g 3 5 oz Energy569 kJ 136 kcal Carbohydrates23 88 gSugars3 gDietary fiber5 1 gFat1 64 gProtein7 2 gVitaminsQuantity DV Thiamine B1 35 0 4 mgRiboflavin B2 14 0 17 mgNiacin B3 15 2 2 mgPantothenic acid B5 14 0 68 mgVitamin B65 0 068 mgFolate B9 43 173 mgCholine9 45 8 mgVitamin C47 39 mgVitamin E3 0 39 mgVitamin K23 24 mgMineralsQuantity DV Calcium4 42 mgIron12 1 6 mgMagnesium19 68 mgManganese27 0 574 mgPhosphorus18 127 mgPotassium12 552 mgSodium0 5 mgZinc11 1 04 mgLink to USDA Database entryValues for Choline Vit E K availableUnits mg micrograms mg milligrams IU International units Percentages are roughly approximated using US recommendations for adults Source USDA FoodData Central Pigeon peas mature raw Seeds of the pigeon peaNutritional value per 100 g 3 5 oz Energy1 435 kJ 343 kcal Carbohydrates62 78 gSugarsn aDietary fiber15 gFat1 49 gProtein21 7 gTryptophan212 mgThreonine767 mgIsoleucine785 mgLeucine1549 mgLysine1521 mgMethionine243 mgCystine250 mgPhenylalanine1858 mgTyrosine538 mgValine937 mgArginine1299 mgHistidine774 mgAlanine972 mgAspartic acid2146 mgGlutamic acid5031 mgGlycine802 mgProline955 mgSerine1028 mgHydroxyproline0 mgVitaminsQuantity DV Thiamine B1 56 0 643 mgRiboflavin B2 16 0 187 mgNiacin B3 20 2 965 mgPantothenic acid B5 25 1 266 mgVitamin B622 0 283 mgFolate B9 114 456 mgCholine0 0 000000 mgVitamin C0 0 mgVitamin E0 0 000000 mgVitamin K0 0 000000 mgMineralsQuantity DV Calcium13 130 mgIron40 5 23 mgMagnesium52 183 mgManganese85 1 791 mgPhosphorus52 367 mgPotassium30 1392 mgSodium1 17 mgZinc29 2 76 mgLink to USDA Database entryValues for Choline Vit E K unavailableUnits mg micrograms mg milligrams IU International units Percentages are roughly approximated using US recommendations for adults Source USDA FoodData Central Pigeon peas contain high levels of protein and the important amino acids methionine lysine and tryptophan 62 The following table indicates completeness of nutritional profile of various amino acids within mature seeds of pigeon pea Essential Amino Acid Available mg g of Protein Min Required mg g of ProteinTryptophan 9 76 7Threonine 32 34 27Isoleucine 36 17 25Leucine 71 3 55Lysine 70 09 51Methionine Cystine 22 7 25Phenylalanine Tyrosine 110 4 47Valine 43 1 32Histidine 35 66 18Methionine Cystine combination is the only limiting amino acid combination in pigeon pea 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 63 Nutrient contents in DV of common foods raw uncooked per 100 g Protein Fiber Vitamins MineralsFood DV Q DV A B1 B2 B3 B5 B6 B9 B12 Ch C D E K Ca Fe Mg P K Na Zn Cu Mn Secooking Reduction 10 30 20 25 25 35 0 0 30 10 15 20 10 20 5 10 25Corn 20 55 6 1 13 4 16 4 19 19 0 0 0 0 0 1 1 11 31 34 15 1 20 10 42 0Rice 14 71 1 3 0 12 3 11 20 5 2 0 0 0 0 0 0 1 9 6 7 2 0 8 9 49 22Wheat 27 51 40 0 28 7 34 19 21 11 0 0 0 0 0 0 3 20 36 51 12 0 28 28 151 128Soybean dry 73 132 31 0 58 51 8 8 19 94 0 24 10 0 4 59 28 87 70 70 51 0 33 83 126 25Pigeon pea dry 42 91 50 1 43 11 15 13 13 114 0 0 0 0 0 0 13 29 46 37 40 1 18 53 90 12Potato 4 112 7 3 0 5 2 5 3 15 4 0 0 33 0 0 2 1 4 6 6 12 0 2 5 8 0Sweet potato 3 82 10 284 5 4 3 8 10 3 0 0 4 0 1 2 3 3 6 5 10 2 2 8 13 1Spinach 6 119 7 3 188 5 11 4 1 10 49 0 4 5 47 0 10 604 10 15 20 5 16 3 4 6 45 1Dill 7 32 7 154 4 17 8 4 9 38 0 0 142 0 0 0 21 37 14 7 21 3 6 7 63 0Carrots 2 9 3 334 4 3 5 3 7 5 0 0 10 0 3 16 3 2 3 4 9 3 2 2 7 0Guava 5 24 18 12 4 2 5 5 6 12 0 0 381 0 4 3 2 1 5 4 12 0 2 11 8 1Papaya 1 7 5 6 22 2 2 2 2 1 10 0 0 103 0 4 3 2 1 2 1 7 0 0 1 1 1Pumpkin 2 56 1 6 184 3 6 3 3 3 4 0 0 15 0 5 1 2 4 3 4 10 0 2 6 6 0Sunflower oil 0 0 0 0 0 0 0 0 0 0 0 0 0 205 7 0 0 0 0 0 0 0 0 0 0Egg 25 136 0 10 5 28 0 14 7 12 22 45 0 9 5 0 5 10 3 19 4 6 7 5 2 45Milk 6 138 0 2 3 11 1 4 2 1 7 2 6 0 0 0 0 11 0 2 9 4 2 3 1 0 5Chicken Liver 34 149 0 222 20 105 49 62 43 147 276 30 0 4 0 1 50 5 30 7 3 18 25 13 78 DV daily value i e of DRI Dietary Reference Intake Note All nutrient values including protein and fiber are in DV per 100 grams of the food item Significant values are highlighted in light Gray color and bold letters 64 65 Cooking reduction Maximum typical reduction in nutrients due to boiling without draining for ovo lacto vegetables group 66 67 Q Quality of Protein in terms of completeness without adjusting for digestability 67 Cultivation Edit Harvested pigeon peas from Cape Verde 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 68 Global production Edit Naturalized pigeon peas growing on Cha das Caldeiras on Fogo island in Cape Verde World production of pigeon peas is estimated at 4 49 million tons 69 About 63 of this production comes from India 70 The total number of hectares grown to pigeon pea is estimated at 5 4 million 69 India accounts for 72 of the area grown to pigeon pea or 3 9 million hectares Africa is the secondary centre of diversity and at present it contributes about 21 of global production with 1 05 million tons Malawi Tanzania Kenya Mozambique and Uganda are the major producers in Africa 71 The pigeon pea is an important legume crop of rainfed agriculture in the semiarid tropics The Indian subcontinent 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 Pennisetum glaucum or maize Zea mays or with other legumes such as peanuts Arachis hypogea Being a legume capable of symbiosis with Rhizobia the bacteria associated with the pigeon pea enrich soils through symbiotic nitrogen fixation 72 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 kilograms per hectare 620 lb acre 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 and can be grown in areas with less than 650 mm annual rainfall With the maize crop failing three out of five years in drought prone areas of Kenya a consortium led by the International Crops Research Institute for the Semi Arid Tropics ICRISAT aimed to promote the pigeon pea as a drought resistant nutritious alternative crop 73 Breeding Edit John Spence a botanist and politician from Trinidad and Tobago developed several varieties of dwarf pigeon peas which can be harvested by machine instead of by hand 74 Genome sequence Edit The pigeon pea is the first seed legume plant to have its complete genome sequenced The sequencing was first accomplished by a group of 31 Indian scientists from the Indian Council of Agricultural Research It was then followed by a global research partnership the International Initiative for Pigeon pea Genomics IIPG led by ICRISAT with partners such as BGI Shenzhen China US research laboratories like University of Georgia University of California Davis Cold Spring Harbor Laboratory and National Centre for Genome Resources European research institutes like the National University of Ireland Galway It also received support from the CGIAR Generation Challenge Program US National Science Foundation and in kind contribution from the collaborating research institutes 75 76 It is the first time that a CGIAR supported research center such as ICRISAT led the genome sequencing of a food crop There was a controversy over this as CGIAR did not partner with a national team of scientists and broke away from the Indo American Knowledge Initiative to start their own sequencing in parallel 77 The 616 mature microRNAs and 3919 long non codingRNAs sequences were identified in the genome of pigeon pea 78 Dehulling Edit Kenyans shelling pigeon peas Various methodologies exist in order to remove the pulse from its shell In earlier days hand pounding was common Several traditional methods are used that can be broadly classified under two categories the wet method and the dry method The Wet method Involves water soaking sun drying and dehulling The Dry method Involves oil water application drying in the sun and dehulling Depending on the magnitude of operation large scale commercial dehulling of large quantities of pigeon pea into its deskinned split version known as toor dal in Hindi is done in mechanically operated mills 79 80 Uses EditIn cuisine Edit 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 meal and hence are favored by nutritionists as an essential ingredient for balanced diets 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 81 Africa Edit A bowl of Cape Verdean feijao Congo In Cape Verde they make a soup with the dried pigeon peas called feijao Congo after its own name made with dried pigeon peas in a similar manner to Brazilian feijoada 82 In Kenya and throughout the Swahili speaking region of East Africa pigeon peas are utilized in dishes such as mbaazi na mahamri that is usually served for breakfast 83 84 In the Enugu state of Nigeria and igbo dish called Ẹchịcha or Achịcha is made with palm oil cocoyam and seasoning 85 It is also similar to other dishes from the state such as ayarya ji and fio fio 86 87 88 In Ethiopia the pods the young shoots and leaves are cooked and eaten 89 Asia Edit Dal pappu and rice the twice daily staple meal for most people in India and the Indian subcontinent In India it is one of the most popular pulses being an important source of protein in a mostly vegetarian diet It is the primary accompaniment to rice or roti and has the status of staple food throughout the length and breadth of India In regions where it grows fresh young pods are eaten as a vegetable in dishes such as sambar In the Western Visayas region of the Philippines pigeon peas are the main ingredient of a very popular dish called KBL an acronym for Kadyos pigeon pea Baboy pork and Langka jackfruit It is a savory soup with rich flavors coming from the pigeon peas smoked pork preferably the legs or tail and souring agent called batuan Raw jackfruit meat is chopped and boiled to soft consistency and serves as an extender The violet color of the soup comes from the pigment of the variety commonly grown in the region 90 The Americas Edit In the Caribbean coast of Colombia like the Atlantico department of Colombia the sopa de guandu con carne salada or simply gandules is made with pigeon peas yam plantain yuca and spices 91 During the week of Semana santa a sweet is made out of pigeon peas called dulce de guandules which is made by mashed and sweetened pigeon peas with origins in the maroon community of San Basilio de Palenque 92 93 94 In the Dominican Republic a dish made of rice and green pigeon peas called moro de guandules is a traditional holiday food 95 In Panama pigeon peas are used in a dish called Arroz con guandu y coco or rice with pigeon peas and coconut traditionally prepared and consumed during the end of year holidays 96 In Puerto Rico arroz con gandules is made with rice and pigeon peas and sofrito which is a traditional dish especially during Christmas season 97 Pigeon peas can also be made in to a stew called asopao de gandules with plantain balls 98 Jamaica also uses pigeon peas instead of kidney beans in their rice and peas dish especially during the Christmas season 99 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 100 Unlike in some other parts of the Greater Caribbean in The Bahamas pigeon peas are used in dried form light brown in color to make the heartier heavier signature Bahamian staple dish Peas n Rice 101 Oceania Edit In Hawaii they are used to make a dish called gandule rice 102 also called godule rice 103 gundule rice 104 and ganduddy rice 105 originates on the island from the Puerto Rican community with historic ties to the island and is prepared in a similar manner to that of traditional Puerto Rican arroz con gandules 106 Other uses Edit Agricultural Edit Harvested pods of pigeon peas in Benin It is an important ingredient of animal feed used in West Africa especially in Nigeria where it is also grown Leaves pods seeds and the residues of seed processing are used to feed all kinds of livestock 107 In the Congo pigeon peas are utilized as one of the main food forest and soil improvement crops after using a slash and burn fire technique called maala 108 Pigeon peas are in some areas an important crop for green manure providing up to 90 kg nitrogen per hectare 109 The woody stems of pigeon peas can also be used as firewood fencing thatch and as a source for rope fiber 110 Medicinal Edit In the Republic of Congo the Kongo Lari and Dondo people use the sap of the leaves as an eyedrop for epilepsy 111 In Madagascar the branches have been used as a teeth cleaning twig 112 113 See also EditList of pigeon pea diseasesReferences Edit Cajanus cajan Germplasm Resources Information Network GRIN Agricultural Research Service ARS United States Department of Agriculture USDA Retrieved 2019 05 19 Pigeon Pea an overview ScienceDirect Topics www sciencedirect com Retrieved 2022 05 05 Kingwell Banham Eleanor Fuller Dorian Q 2014 Pigeon Pea Origins and Development in Smith Claire ed Encyclopedia of Global Archaeology New York NY Springer pp 5941 5944 doi 10 1007 978 1 4419 0465 2 2320 ISBN 978 1 4419 0465 2 S2CID 129688840 retrieved 2022 05 05 Pigeon pea Cajanus cajan L Huth branch with flowers and pods separate flower sectioned flower and seed Coloured line engraving Wellcome Collection Retrieved 2022 05 12 Cajanus cajan etymology Un Mondo Ecosostenibile 2018 01 14 Retrieved 2021 08 12 How the Pigeon Pea Became Such a Kitchen Staple Around the World Matador Network Retrieved 2022 05 13 Pigeon peas A sweet summer addition to the edible garden Los Angeles Times 2013 08 20 Retrieved 2022 05 13 Angola pea etymology Congo pea TheFreeDictionary com Retrieved 2022 05 13 gram in Hindi gram meaning in Hindi www hindlish com Retrieved 2022 05 13 Pigeon pea in the languages of benin PDF Varieties of pigeon peas and local names in Benin Congo bean Arca del Gusto Slow Food Foundation Retrieved 2022 05 13 Food and drink in Comoros World Travel Guide Retrieved 2022 05 13 Malagasy Dictionary and Madagascar Encyclopedia amberivatry en mondemalgache org Retrieved 2022 05 13 Dagbani Download Retrieved 2022 05 13 Adowa Beans techrisemedia 2021 12 03 Retrieved 2022 05 13 Iwu Maurice M 2014 02 04 Pharmacognostical Profile of Selected Medicinal Plants Routledge Handbooks Online doi 10 1201 b16292 4 ISBN 978 1 4665 7197 6 Nandolo in English Nandolo Meaning and Chichewa to English Translation www indifferentlanguages com Retrieved 2022 05 13 Obidike Jennifer 2020 08 01 Pigeon peas fio fio 6 Proven Health Benefits and Nutrition Healthful Wonders Retrieved 2022 05 13 Lois 2014 02 10 The many names of the pigeon pea Lois Elsden Retrieved 2022 05 13 Hausa Names for Plants and Trees yumpu com in Italian Retrieved 2022 05 13 waken turawa Retrieved 2022 05 13 Pigeon pea Archives The Guardian Nigeria News Nigeria and World News Retrieved 2022 05 13 Pigeon peas and Nutrition Tasty 9ja Benefits of Fiofio Tasty Nigerian Recipes 2020 07 08 Retrieved 2022 05 13 Agricultural plant names in Sudan Pigeon pea in Sudan Ministry of Environment Forest and Climate Change PDF Cajanus cajan www tropicalforages info Retrieved 2022 05 13 Kadyos Kadios Tagalog English Dictionary Online TAGALOG LANG 2021 05 08 Retrieved 2022 05 13 Kadios or pigeon pea in Filipino 27 July 2010 What Are Gandules CulinaryLore 2015 01 12 Retrieved 2021 08 12 Gracias a las manos africanas listindiario com in Spanish 2011 08 27 Retrieved 2021 08 12 Culture How the African Diaspora Left It s Mark on the DR Una Vaina Bien Spanish 2016 08 15 Retrieved 2021 08 12 Cocina Dominicana Anexo 2 mipais jmarcano com 2020 10 21 Retrieved 2021 08 12 African Origin of Papiamentu Plant names ResearchGate Retrieved 2021 08 12 Jamaican Ingredient Gungo Peas Cook Like a Jamaican cooklikeajamaican com Retrieved 2021 08 12 PlantFiles Cajanus Species Congo Pea Gungo Pea Pigeon Pea Bush Red Gram Dave s Garden Retrieved 2021 08 12 a b 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 Pigeon peas Pois d Angole AZ Martinique Retrieved 2022 05 13 Dictionnaire pratique du creole de Guadeloupe Suivi d un Index francais creole in French Karthala Editions 2009 02 01 ISBN 978 2 8111 3020 6 Yurnet Thomas Mirta 2004 A Taste of Haiti Hippocrene Books ISBN 978 0 7818 0998 6 Instituut voor de Nederlandse taal 2022 06 04 Wandoe etymologiebank nl in Dutch Instituut voor de Nederlandse taal Instituut voor de Nederlandse taal 2022 06 04 Pesi etymologiebank nl in Dutch Instituut voor de Nederlandse taal Pigeon Peas FoodPrint Retrieved 2022 05 05 Cajanus kerstingii Flora of the WAP complex legumes iNaturalist iNaturalist Retrieved 2022 05 05 Cajanus scarabaeoides PDF Cajanus cajanifolius Haines Maesen Plants of the World Online Kew Science Plants of the World Online Retrieved 2022 05 05 Pigeon pea history and origin www ikisan com Retrieved 2022 05 13 Winrock International Cajanus cajan It s More than Just a Pulse Crop winrock org Retrieved 2022 05 05 History of the cultivation and domestication of Cajanus cajan Pigeon pea PDF uidaho edu 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 Fuller Dorian Korisettar Ravi Venkatasubbaiah P C Jones Martin K 2004 06 01 Early plant domestications in southern India some preliminary archaeobotanical results Vegetation History and Archaeobotany 13 2 115 129 doi 10 1007 s00334 004 0036 9 ISSN 1617 6278 S2CID 8108444 Fuller D Q Harvey E L 2006 The archaeobotany of Indian pulses Identification processing and evidence for cultivation Environmental Archaeology 11 2 219 246 doi 10 1179 174963106x123232 S2CID 59135495 Fuller Dorian Across the Indian Ocean the prehistoric movement of plants and animals PDF USDA National Agricultural Statistics Service Puerto Rico Ag History of Pigeon Peas www nass usda gov Retrieved 2022 05 05 Cajanus cajan Plant Pono Retrieved 2022 05 13 Duff Diana 2020 02 02 Plant of the Month Pidgeon pea a multipurpose tree for a small garden West Hawaii Today Retrieved 2022 05 13 Filipinos in Hawaii UHM Center for Philippine Studies www hawaii edu Retrieved 2022 05 13 How The First Puerto Ricans Arrived On Hawai i Island Centro de Estudios Puertorriquenos centropr archive hunter cuny edu Retrieved 2022 05 13 Pigeon peas hawaii PDF Nutrition Facts and Analysis for Pigeon peas red gram mature seeds raw Bressani R Gomez Brenes RA Elias LG Hobart 1986 Nutritional quality of pigeon pea protein immature and ripe and its supplementary value for cereals Arch Latinoam Nutr 36 1 108 16 PMID 3632193 a href Template Cite journal html title Template Cite journal cite journal a CS1 maint multiple names authors list link National Nutrient Database for Standard Reference Release 28 United States Department of Agriculture Agricultural Research Service Nutrition facts calories in food labels nutritional information and analysis NutritionData com USDA Table of Nutrient Retention Factors Release 6 PDF USDA USDA Dec 2007 a b Nutritional Effects of Food Processing NutritionData com Bilello Stanley 2016 10 10 21st Century Homestead Nitrogen Fixing Crops Lulu com ISBN 978 1 365 45290 1 a b FAOSTAT www fao org Retrieved 2018 02 28 S R Devegowda OP Singh Kumari Kalpana 2018 Growth performance of pulses in India PDF The Pharma Innovation Journal 7 11 394 399 Products Pigeon peas amago tanzania com Retrieved 2022 05 13 pigeon pea cultivation asapglobe com Retrieved 2022 05 13 ICRISAT Impact www icrisat org Retrieved 2022 05 13 John Spence 1929 Plant Pathologist National Institute of Higher Education Research Science and Technology Archived from the original on 2015 02 25 Retrieved 2015 02 24 ICRISAT led global team cracks pigeonpea genome Retrieved 2014 12 21 Varshney RK Chen W Li Y et al January 2012 Draft genome sequence of pigeonpea Cajanus cajan an orphan legume crop of resource poor farmers Nat Biotechnol 30 1 83 9 doi 10 1038 nbt 2022 PMID 22057054 Singh NK Gupta DK Jayaswal PK Mahato AK Dutta S Singh S Bhutani S Dogra V Singh BP Kumawat G Pal JK Pandit A Singh A Rawal H Kumar A Rama Prashat G Khare A Yadav R Raje RS Singh MN Datta S Fakrudin B Wanjari KB Kansal R Dash PK Jain PK Bhattacharya R Gaikwad K Mohapatra T Srinivasan R Sharma TR 2012 The first draft of the pigeonpea genome sequence J Plant Biochem Biotechnol 21 1 98 112 doi 10 1007 s13562 011 0088 8 PMC 3886394 PMID 24431589 Nithin Chandran Thomas Amal Basak Jolly Bahadur Ranjit Prasad 2017 11 15 Genome wide identification of miRNAs and lncRNAs in Cajanus cajan BMC Genomics 18 1 878 doi 10 1186 s12864 017 4232 2 ISSN 1471 2164 PMC 5688659 PMID 29141604 Harvesting And Storage Pigeonpea in Eastern and Southern Africa Archived 2014 07 18 at the Wayback Machine ICRISAT Posted 10 October 2012 Downloaded 26 January 2014 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 Feijao Congo Cape Verdean Stewed Peas ervilha seca Crumb Snatched 2021 02 20 Retrieved 2022 05 13 Jammy 2016 03 05 Swahili Breakfast Mbaazi and Mahamri Life in Mombasa Retrieved 2022 05 13 Nairobi Make Your Own Swahili Breakfast mbaazi na mahamri www heygo com Retrieved 2022 05 13 Achicha Ede Echicha Ede All Nigerian Recipes Retrieved 2022 05 13 Onyeakagbu Adaobi 2021 08 31 Fio Fio How to prepare this spicy traditional Enugu dish Pulse Nigeria Retrieved 2022 05 13 Ayaraya Oka Pigeon peas Fiofio and corn Tasty 9ja Tasty Nigerian Recipes 2020 07 08 Retrieved 2022 05 13 Ayaraya Ji Yam And Pigeon Peas The Guardian Nigeria News Nigeria and World News 2019 07 28 Retrieved 2022 05 13 Zemede Asfaw Conservation and use of traditional vegetables in Ethiopia Archived 2012 07 07 at the Wayback Machine Proceedings of the IPGRI International Workshop on Genetic Resources of Traditional Vegetables in Africa Nairobi 29 31 August 1995 KBL Kadyos Baboy at Langka Retrieved 2022 05 13 Sopa de Guandu Colombia Buena 2010 07 13 Archived from the original on 2010 07 13 Retrieved 2022 05 13 Recetas EH Aprenda a preparar tres dulces tipicos para la Cuaresma EL HERALDO in Spanish Retrieved 2022 05 13 El dulce sabor de Palenque www eluniversal com co in European Spanish 2016 10 02 Retrieved 2022 05 13 La dulzura de San Basilio de Palenque PDF Pigeon Peas Rice With Sausage Moro de Gandules y Salchichas Hispanic Kitchen Retrieved 2022 05 13 Israely Ruth Arroz con Guandu y Coco Rice with Pigeon Peas and Coconut Milk Jamie Geller Retrieved 2022 05 13 El Boricua a bilingual cultural publication for Puerto Ricans www elboricua com Retrieved 2022 05 13 Taylor David 2021 06 15 Asopao de Gandules Pigeon Pea Stew Hispanic Food Network Retrieved 2022 05 13 Hidden Katie 2015 12 20 Gungo Peas and Rice Taste the Islands Retrieved 2022 05 13 Pelau A Popular and Historical Trinidadian Dish New York Carib News New York Carib News 2022 03 21 Retrieved 2022 05 13 Tru Bahamian Must Eats Peas amp Rice Tru Bahamian Food Tours Archived from the original on 12 January 2015 Retrieved 12 January 2015 Hawaii Hispanic News History Of Hispanics in Hawaii www hawaiihispanicnews org Retrieved 2022 05 13 Gondule rice hawaii www americastestkitchen com Retrieved 2022 05 13 Gundule Rice Recipes SparkRecipes Retrieved 2022 05 13 Puerto Rican Rice amp Beans By Way Of Hawaii Food52 2018 07 13 Retrieved 2022 05 13 Arroz con Gandules Recipe Gandule Rice PBS Food Retrieved 2022 05 13 Heuze V Thiollet H Tran G Delagarde R Bastianelli D Lebas F 2017 Pigeon pea Cajanus cajan seeds Feedipedia a programme by INRA CIRAD AFZ and FAO https www feedipedia org node 329 Bauer Jean Martin 2018 05 09 Food and forests in Congo Brazzaville World Food Programme Insight Retrieved 2022 05 13 Adu Gyamfi Joseph J Myaka Fidelis A Sakala Webster D Odgaard Rie Vesterager Jens M Jensen Henning Hogh 2007 Biological nitrogen fixation and nitrogen and phosphorus budgets in farmer managed intercrops of maize pigeonpea in semi arid southern and eastern Africa Plant and Soil 295 1 2 127 136 doi 10 1007 s11104 007 9270 0 ISSN 0032 079X S2CID 20000912 Effects of Pre Treatments on Pigeon Pea Stalk Fibers PDF Prelude Medicinal Plants Database Browse by reference HA 05 Royal Museum for Central Africa Tervuren Belgium www africamuseum be Retrieved 2022 05 13 Porteres Roland 1974 Les baguettes vegetales machees servant de frotte dents fin Journal d agriculture traditionnelle et de botanique appliquee 21 4 111 150 doi 10 3406 jatba 1974 3157 AMBREVADES OU POIDS D ANGOLE LIDIE OUSSENI ALI in French 2021 09 05 Retrieved 2022 05 13 External links Edit Wikimedia Commons has media related to Cajanus cajan Singh Nagendra K et al 2011 The first draft of the pigeonpea genome sequence Journal of Plant Biochemistry and Biotechnology 21 1 98 112 doi 10 1007 s13562 011 0088 8 PMC 3886394 PMID 24431589 Decoding of the Pigeonpea Arhar Genome by Indian Scientists Indian Council of Agricultural Research Varshney Rajeev K et al 2011 Draft genome sequence of pigeonpea Cajanus cajan an orphan legume crop of resource poor farmers PDF Nature Biotechnology 30 1 83 9 doi 10 1038 nbt 2022 PMID 22057054 S2CID 95294 ICRISAT led global team cracks pigeonpea genome Indian Council of Agricultural Research Pigeonpea a wonder crop for women farmers in Rajasthan India Indian Council of Agricultural Research Retrieved from https en wikipedia org w index php title Pigeon pea amp oldid 1132985892, 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