Physico-chemical and sensory properties of pigeon pea (Cajanus cajan) flours

Fasoyiro, S.B. and Akande, S.R. and Arowora, K.A. and Sodeko, O.O. and Sulaiman, . and Olapade, C.O. and Odiri, C.E. (2010) Physico-chemical and sensory properties of pigeon pea (Cajanus cajan) flours. African Journal of Food Science, 4 (3). pp. 120-126.

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Three varieties of pigeon pea were processed using three processing methods: soaking, blanching and roasting at different temperatures and time periods and the dehulling efficiency of methods were assessed. The pigeon pea seeds were processed into flours using the appropriate methods that enhance dehulling efficiency. The chemical and functional properties of the flour samples were determined. The different flours were processed into traditional foods: bean cake (akara) and pudding (moinmoin). Sensory analyses of the products were determined. Higher protein and ash contents were recorded in the blanched and roasted samples than in the soaked samples. Phytate content of soaked samples were significantly reduced in comparison with the blanched and roasted seeds. The bulk density, water absorption capacity and oil absorption capacity of the flours were in the range 50.12 - 62.30 g/ml, 110 - 155 g/100 g, 9 5 - 132g/100 g, respectively. Highest bulk density and water absorption capacity were recorded in flour sample from roasted pigeon pea seed of variety 5C. In comparison of the sensory qualities of the pigeon pea flours with cowpea as either akara or moinmoin, products of roasted seed flour were least accepted among the samples

Item Type: Article
Author Affiliation: Institute of Agricultural Research and Training, P. M. B. 5029, Obafemi Awolowo University, Moor-Plantation,
Subjects: Plant Physiology and Biochemistry > Biochemistry
Divisions: Pigeonpea
Depositing User: Mr T L Gautham
Date Deposited: 27 Oct 2010 05:19
Last Modified: 29 Dec 2010 19:56
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