In vitro digestibility, structural and functional properties of starch from pigeon pea (Cajanus cajan) cultivars grown in India

2010 ◽  
Vol 43 (1) ◽  
pp. 263-268 ◽  
Author(s):  
Maninder Kaur ◽  
Kawaljit Singh Sandhu
Keyword(s):  
Functional Properties ◽  
Cajanus Cajan ◽  
Pigeon Pea ◽  
In Vitro Digestibility ◽  
Structural And Functional Properties

scholarly journals Physicochemical, nutritional and organoleptic evaluation of cookies from pigeon pea (Cajanus cajan) and cocoyam (Xanthosoma sp) flour blends

2011 ◽  
Vol 11 (47) ◽  
pp. 5431-5443
Author(s):  
L.C Okpala ◽  
◽  
VA Chinyelu
Keyword(s):  
Cajanus Cajan ◽  
Pigeon Pea ◽  
Trypsin Inhibitors ◽  
In Vitro Digestibility ◽  
Composite Flour ◽  
Organoleptic Evaluation ◽  
Saponin Content ◽  
Pea Flour ◽  
Flour Blends

Cookies were made from pigeon pea ( Cajanus cajan ) and cocoyam ( Xanthosoma sagittifolium ) flour blends. Pigeon pea flour (PPF) was mixed with cocoyam flour (CF) at ratios of 20:80, 30:70, 40:60, 50:50 and 60:40 respectively . The cookies were evaluated for proximate composition, saponins, oxalate, trypsin inhibitors, in -vitro protein digestibility, in -vitro carbohydrate digestibility, physical and sensory qualities. Standard experimental protocols were employed in the estimation of all indices. The protein content s of the cookies were significantly different (p<0.05) from each other and ranged from 10.89 to 11.60% with cookies from 60:40 PPF to CF having the highest value of 11.60% and cookies 20:80 PPF to CF having the least value of 10.89%. T he level s of antinutrients analyzed were low with saponin content ranging from 0.05 to 0.08mg/100g; trypsin inhibitors ranging from 0.08 to 0.11mg/100g and oxalate content between 0.06 to 0.68mg/100g. There were significant differences (p<0.05) observed in the in-vitro digestibility (protein and carbohydrate) with cookies made from 20:80 PPF to CF having the highest protein and carbohydrate in -vitro digestibilities of 64.81% and 67.35% , respectively. Results from the physical evaluation of the cookies revealed that the diameter and spread ratio of the cookies were significantly different (p<0.05) from each other and decreased with increasing levels of pigeon pea flour. Data obtained from the sensory evaluation indicated that the mean scores for taste, colour, general acceptabil ity and texture were generally high for cookies containing at least 50% cocoyam flour. However, cookies made from 20:80 PPF to CF had the highest mean scores for all the parameters assessed and were not significantly (p> 0.05) different from the control (100% wheat). It may, therefore be concluded from the strength of this work that cookies produced from 20% pigeon pea flour and 80% cocoyam flour have great potential as they compared favourably with cookies produced from wheat. The use of this composite flour would go a long way in reducing dependency on wheat flour in countries that import wheat.

scholarly journals Effect of low dose γ-irradiation on the structural and functional properties, and in vitro digestibility of ultrasonicated stem starch from Corypha umbraculifera L.

2021 ◽  
pp. 100013
Author(s):  
Basheer Aaliya ◽  
Kappat Valiyapeediyekkal Sunooj ◽  
Muhammed Navaf ◽  
Plachikkattu Parambil Akhila ◽  
Cherakkathodi Sudheesh ◽  
...  
Keyword(s):  
Functional Properties ◽  
Low Dose ◽  
In Vitro Digestibility ◽  
Γ Irradiation ◽  
Structural And Functional Properties

scholarly journals Pigeon pea (Cajanus cajan) fodder cutting management in the Guinea Savanna Agro-Ecological Zone of Ghana

2021 ◽  
Author(s):  
E. A. Tenakwa ◽  
A. Z. Imoro ◽  
T. Ansah ◽  
F. Kizito
Keyword(s):  
Chemical Composition ◽  
Cajanus Cajan ◽  
Biomass Yield ◽  
Pigeon Pea ◽  
In Vitro Digestibility ◽  
Ecological Zone ◽  
Guinea Savanna ◽  
Affected Plant ◽  
Cutting Regimes

AbstractThis study evaluated the effect of cutting regime on biomass yield and nutrient composition of pigeon pea (Cajanus cajan (L) Millsp.) fodder in the Guinea Savanna Agro-Ecological Zone of Ghana. Three cutting regimes (12, 16 and 20 Week After Planting [WAP]) in RCBD were imposed on Cajanus cajan at both initial establishment and regrowth. At each harvest, biomass yield was estimated after which samples of the fodder were separated into leaf and stem botanical fractions for chemical composition and in vitro digestibility. Cutting regime significantly affected plant height, number of branches and stem diameter in both the initial establishment and regrowth. Biomass yield was significantly affected by cutting regime in the initial establishment but not the regrowth. The biomass yield was highest in the harvest at 20WAP (6515kgDM/ha) while 12WAP (3175 kg/ha) recorded the lowest biomass yield in the initial establishment. All chemical composition parameters were significantly affected by cutting regime and botanical fractions except hemicellulose in the initial establishment. Cutting regime also significantly affected DM, CP and ash concentrations in the regrowth with botanical fraction significantly (P < 0.05) influencing CP, NDF, ADF and ash. The highest CP was obtained in the leaf fraction harvested at 12 WAP and 20 WAP in the initial establishment and regrowth respectively. Cutting regime, botanical fraction and their interaction were significant in gas produced at 24 h, SCFA and ME in both the initial establishment and regrowth stages. In conclusion, harvest at 20WAP produced the highest biomass yield but lower CP in the initial establishment whiles in the regrowth, harvest at 20WAP produced higher biomass yield, CP and ME.

In vitro Digestibility of Starch from Native and Germinated Pigeon Pea (Cajanus cajan L.)

1987 ◽  
Vol 39 (8) ◽  
pp. 266-270
Author(s):  
A. Savitri ◽  
A. Chandrashekar ◽  
H. S. R. Desikachar
Keyword(s):  
Cajanus Cajan ◽  
Pigeon Pea ◽  
In Vitro Digestibility

In vitro digestibility, structural and functional properties of Moringa oleifera seed proteins

2020 ◽  
Vol 101 ◽  
pp. 105574 ◽  
Author(s):  
Taiwo A. Aderinola ◽  
Adeola M. Alashi ◽  
Ifeanyi D. Nwachukwu ◽  
Tayo N. Fagbemi ◽  
Victor N. Enujiugha ◽  
...  
Keyword(s):  
Functional Properties ◽  
Moringa Oleifera ◽  
Seed Proteins ◽  
In Vitro Digestibility ◽  
Structural And Functional Properties ◽  
Moringa Oleifera Seed

Morphological, Structural and Functional Properties of Starches from Different Legume Resources

2021 ◽  
Author(s):  
X.Y. Chen ◽  
X.W. Ma ◽  
J.Y. Wen ◽  
X.C. Liu ◽  
X.R. Yu ◽  
...  
Keyword(s):  
Functional Properties ◽  
Water Solubility ◽  
Spherical Shape ◽  
Pigeon Pea ◽  
X Ray Diffraction ◽  
Relative Crystallinity ◽  
Large Size ◽  
Structural And Functional Properties ◽  
Development And Utilization ◽  
Pea Starch

Background: Legume is well known for its high nutrition and health care values. Considering that starch is the main carbohydrate in legume, its properties directly affect the development and utilization of legume resources. Methods: Starches were extracted from the seeds and root tubers of five legumes. The morphological, structural and functional properties of the starches were investigated and compared using scanning electron microscopy, X-ray diffraction and attenuated total reflectance-Fourier transform infrared spectroscopy.Result: The granules of kudzu, broad bean and pigeon pea starches were kidney-shaped with a large size, while groundnut and white pea starches were small granules with a mixture of irregularly polyhedral and spherical shape. The five legume starches had different apparent amylose contents and exhibited remarkably different crystalline properties. Among the samples, the relative crystallinity of kudzu starch was the highest, while pigeon pea starch had the highest short-range ordered degree. The swelling power and water solubility of the five legume starches were also varied. Furthermore, white pea starch is more susceptible to acid and enzymatic hydrolysis than the four other starches. The results are important for the processing and utilization of legume starches and can provide reference for the development of legume-based functional food.

Structural and Functional Properties of Slowly Digestible Starch from Chinese Chestnut

2018 ◽  
Vol 14 (3) ◽  
Author(s):  
Xiaoyu Wen ◽  
Yuan Zhao ◽  
Joe M. Regenstein ◽  
Fengjun Wang
Keyword(s):  
Functional Properties ◽  
Profile Analysis ◽  
Hydrolysis Rate ◽  
Modified Starch ◽  
Scanning Calorimetry ◽  
Structural And Functional Properties ◽  
Modified Starches ◽  
Chestnut Starch ◽  
Slowly Digestible Starch

Abstract The structural and functional properties of slowly digestible starch (SDS) modified using pullulanase and prepared from chestnut starch were studied. The modified chestnut starches had 41.9 % SDS, which was higher than native chestnut starches (6.51 %) and cooked chestnut starches (18.6 %). The hydrolysis rate of the modified starches was 74.1 %. Scanning electron microscopy showed that the modified starch granules had a large surface area with signs of cracks and dents, and the cross-sections showed hollow internal structures. X-ray diffraction indicated that the crystallisation of the starch changed from the Cb-type to the V-type, although it retained a few C-type characteristics. Compared with native chestnut starch, the modified starches have a higher gelatinisation temperature using differential scanning calorimetry; and the texture profile analysis hardness, chewiness, cohesiveness, and gumminess of modified starch gels decreased significantly, while adhesiveness increased. When debranched using pullulanase there was a decreased solubility, swelling power, and freeze-thaw stability of the modified starches. These findings suggest that pullulanase modification changed the in vitro digestibility and crystalline structure of the modified starches.

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