scholarly journals Experimental Investigation of the Functional and Proximate Properties of Pigeon Pea (Cajanus cajan) Using Fermentation Process

2021 ◽  
pp. 45-52
Author(s):  
Bosesde Folake Olanipekun ◽  
Joy A. Ilevbare ◽  
Olusegun James Oyelade ◽  
Oluyemisi Elizabeth Adelakun ◽  
Ajekigbe Sola Olajire
Keyword(s):  
Experimental Investigation ◽  
Proximate Composition ◽  
Cajanus Cajan ◽  
Fermentation Process ◽  
Pigeon Pea ◽  
Oil Absorption ◽  
Nutritional Properties ◽  
Leguminous Crop ◽  
Pea Flour ◽  
Carbohydrate Contents

Pigeon pea (Cajanus cajan) is a leguminous crop rich in protein and widely cultivated in Nigeria but underutilized due to high anti-nutritional properties. Several processing methods such as fermentation using non-pathogenic micro fungi have been used to address these problems. This study evaluated the effect of fermentation on the functional and proximate properties of pigeon pea using Rhizopus species. The following ranges of values were obtained for bulk density, water absorption, oil absorption and swelling capacities (0.74-0.98g/ml; 71.67-189.00%; 120.00-205.00%; 6.81-10.93g/ml), respectively. Values of proximate composition were in ranges of 6.67-7.87, 16.09-22.09, 2.83-4.00, 0.84-1.23,1.33- 2.00 and 65.47- 71.35% for moisture, protein, ash, fat, fibre and carbohydrate contents, respectively. Improvement in functional and proximate properties of fermented pigeon pea flour were observed. Hence, it can also serve as functional and supplement ingredients in different food formulations.

Evaluation of Pigeon pea (Cajanus Cajan L.) Genotypes for Nutritional Quality

2018 ◽  
Author(s):  
D. P. Kachare ◽  
R. D. Satbhai ◽  
D. B. Rathod ◽  
R. M. Naik
Keyword(s):  
Amino Acids ◽  
Quality Improvement ◽  
Proximate Composition ◽  
Nutritional Quality ◽  
Cajanus Cajan ◽  
Crude Protein ◽  
Pigeon Pea ◽  
Reference Standard ◽  
Limiting Amino Acids ◽  
Methionine Content

An experiment was conducted for evaluation of proximate composition of 25 pigeon pea genotypes (Cajanus cajan L.)”differing in colour. The analysis revealed significant differences in the content of moisture (7.04-12.09%); crude protein (17.62- 25.45%); crude fat (1.41-2.93%); carbohydrate, (49.68-60.48) and ash (3.05-5.00%). Limiting amino acids viz tryptophan and methionine were ranged from 0.56-1.03 and 0.70-1.16 g/16g N respectively. The genotype PT-012-16 was found to be high in protein (25.45%), whereas the genotype PT-04-391 recorded the highest fat (2.93%). The higher tryptophan was observed in genotype PT-012-26 (1.03 g/16g N) whereas highest methionine content was recorded in PT-012-6 (1.16 g/16g N). All genotypes under study were found to be deficient in both the limiting amino acids tryptophan and methionine when compared with the WHO/FAO reference standard. This study revealed that the genotypes PT-012-9, PT-012-16 and PT-012-23 were found to be promising for future breeding programme for nutritional quality improvement.

Effect of Various Pre-treatments on Functional, Physiochemical, and Cooking Properties of Pigeon pea (Cajanus cajan L)

2008 ◽  
Vol 14 (6) ◽  
pp. 487-495 ◽  
Author(s):  
B.K. Tiwari ◽  
U. Tiwari ◽  
R. Jagan Mohan ◽  
K. Alagusundaram
Keyword(s):  
Cajanus Cajan ◽  
Pigeon Pea ◽  
Absorption Capacity ◽  
Ash Content ◽  
Oil Absorption ◽  
Cooking Properties ◽  
Significant Difference ◽  
Swelling Capacity ◽  
Pasting Temperature ◽  
Foaming Capacity

Physicochemical, functional, pasting, and cooking properties of dehulled pigeon pea (Cajanus cajan L) splits and flour processed by different pre-treatments (dry, wet, and newly proposed hydrothermal pretreatment) were studied. There was no significant difference ( p < 0.05) in protein and carbohydrate content of pre-treated pigeon pea samples except ash content for wet method and lipid content for dry method. Significant differences were observed in some physicochemical properties such as physical dimensions, hydration, and swelling capacity. Water absorption and oil absorption capacity were significantly higher for hydrothermally pre-treated grain with reduced foaming capacity and stability as compared to other pre-treatments. Pasting profile of hydrothermally treated pigeon pea showed lower value on peak viscosity (0.90Pa.s) and breakdown (0.002Pa.s), with higher pasting temperature (87.5°C). Hydrothermally treated pigeon pea splits were found to be superior in terms of cooking properties compared to other pre-treatments.

scholarly journals Formulation and Assessment of Nutritional Functional and Sensory Attributes of Complementary Foods from Maize-Carrot-Pigeon Pea Flour Blends

2020 ◽  
pp. 90-99
Author(s):  
Florence A. Bello ◽  
Nkpoikana A. Akpaoko ◽  
Victor E. Ntukidem
Keyword(s):  
Functional Properties ◽  
Crude Protein ◽  
Low Cost ◽  
Pigeon Pea ◽  
Sensory Attributes ◽  
Absorption Capacity ◽  
Oil Absorption ◽  
Crude Fibre ◽  
Pea Flour ◽  
Flour Blends

Nutritive, less bulk and low cost complementary flour blends were produced from maize, carrot and pigeon pea. Five different blends of flour were formulated from maize, carrot and pigeon pea in the ratio of 100:0:0 (A), 90:5:5 (B), 85:5:10 (C), 80:5:15 (D) and 75:5:20 (E) while commercial formula (sample F) served as control. The formulated complementary flour blends were analyzed for their functional properties, proximate, selected mineral and vitamin compositions while the reconstituted samples (gruel) were evaluated for sensory attributes. The functional properties of the complementary flour blends showed less bulk density (0.72-0.76 g/ml) below the commercial formula (1.26 g/ml), low water and oil absorption capacity as well as swelling index. The proximate composition showed significant (p<0.05) increase and ranged from 4.08-4.91% moisture, 6.15-9.48% crude protein, 1.33-1.48% ash, 1.98-2.71% crude fibre, 3.07-4.15% lipid, and 82.93-86.72% carbohydrate. Vitamins A and C were also increased significantly as the levels of substitution increased from 1.80-2.14 µ/100g and 3.21-4.42 µ/100g, respectively. The sensory scores showed that sample A was most preferred followed by sample B in terms of general acceptability.

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 ANALISA KANDUNGAN GIZI TEPUNG KACANG GUDE HITAM (Cajanus cajan) DENGAN BEBERAPA PERLAKUAN PENDAHULUAN

2017 ◽  
Vol 6 (1) ◽  
pp. 27
Author(s):  
Gelora H Augustyn ◽  
Erynola Moniharapon ◽  
Sani Resimere
Keyword(s):  
Experimental Design ◽  
Cajanus Cajan ◽  
Nutrient Content ◽  
Pigeon Pea ◽  
Ash Content ◽  
Fiber Content ◽  
Randomized Experimental Design ◽  
Pea Flour ◽  
Four Levels

This study was aimed to determine the nutrient content of the black pigeon pea flour that has been subjected to several pre-treatments. A completely randomized experimental design was applied in this study that consisted of four levels of treatments replicated 3 times. The results showed that either moisture, protein, fat, carbohydrate, or fiber content were significantly influenced by pre-treatments on processing of the black pigeon pea flour. However, the ash content was not significantly affected. The best result was obtained by A2 treatment that produced the black pigeon pea flour with the moisture, ash, protein, fat, carbohydrate and fiber contents of 6.16%, 0.94%, 24.32%, 2.94%, 65.64%, and 3.21%, respectively.

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