Fermented Pigeon Pea (Cajanus cajan) Ingredients in Pasta Products

Torres, A. and Frias, J. and Granito, M. and et al, . (2006) Fermented Pigeon Pea (Cajanus cajan) Ingredients in Pasta Products. Journal of Agricultural and Food Chemistry, 54 (18). pp. 6685-6691.

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Pigeon pea (Cajanus cajan var. aroíto) seeds were fermented in order to remove antinutritional factors and to obtain functional legume flour to be used as pasta ingredients. Fermentation brought about a drastic reduction of α-galactosides (82%), phytic acid (48%), and trypsin inhibitor activity (39%). Fermented legume flours presented a notable increase of fat and total soluble available carbohydrates, a slight decrease of protein, dietary fiber, calcium, vitamin B2, vitamin E, and total antioxidant capacity, and a decrease of soluble dietary fiber, Na, K, Mg, and Zn contents. No changes were observed in the level of starch and tannins as a consequence of fermentation. The fermented flour was used as an ingredient to make pasta products in a proportion of 5, 10, and 12%. The supplemented pasta products obtained had longer cooking times, higher cooking water absorptions, higher cooking loss, and higher protein loss in water than control pasta (100% semolina). From sensory evaluations, fortified pasta with 5 and 10% fermented pigeon pea flour had an acceptability score similar to control pasta. Pasta supplemented with 10% fermented pigeon pea flour presented higher levels of protein, fat, dietary fiber, mineral, vitamin E, and Trolox equivalent antioxidant capacity than 100% semolina pasta and similar vitamins B1 and B2 contents. Protein efficiency ratios and true protein digestibility improved (73 and 6%, respectively) after supplementation with 10% fermented pigeon pea flour; therefore, the nutritional value was enhanced.

Item Type: Article
Uncontrolled Keywords: Fermentation; pigeon pea; pasta ingredients; nutritional value
Author Affiliation: Department of Food Science, Simo´n Bolı´var University, 1080A Caracas, Venezuela
Subjects: Postharvest Management > Food Technology
Divisions: Pigeonpea
Depositing User: Mr Siva Shankar
Date Deposited: 13 Sep 2013 06:01
Last Modified: 13 Sep 2013 06:01
Official URL: http://dx.doi.org/10.1021/jf0606095
URI: http://eprints.icrisat.ac.in/id/eprint/11711

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