Vegetable Pigeonpea – a High Protein Food for all Ages

Abstract

Most of the food proteins for vegetarians in the semi-arid tropics are derived from legumes that are generally grown under low input and risk-prone marginal environments with repeatedly low and unstable yields. At present, the protein availability in such areas is less than one-third of its normal requirement and with the continuously growing population and stagnation of yield, the protein availability to the masses is likely to decline further. Since the food production balance in most countries will always remain in favor of cereals, the issue of protein availability assumes a greater significance from the point of view of nutrition for the poor. This publication in two books (Part I – The science behind the scenes; Part II – Vegetable pigeonpea recipes) covers both scientific and nutritional aspects of the crop and provides recipes for tasty pigeonpea dishes