NUTRITIONAL AND COOKING EVALUATION OF GREENGRAM (VIGNA-RADIATA L WILEZEK) CULTIVARS

Thirtytwo greengram genotypes were evaluated for protein, sulphur, S-c ontaining amino acids, tryptophan and cooking quality. Protein and sul phur 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 studi ed except for sulphur were significant (P<0.01). Protein content was s ignificantly associated with methionine (r= -0.497*], cystine [r= -0. 424*) and tryptophan (r= 0.630**). Grain weight was found to be assoc iated with cooking time (r= 0.427) and solid dispersion (r= 0.388*). The genotypes 'Russian', 'MUC-125' and 'MUG-121' were found to be bett er and could be exploited to select desirable characters.