ABSTRACT'

The cithers of soik in and cool iin on levels of certain ant iniitricnts in the flour of ('a/anus ca/an ere evaluated. Soaking gave the least reducing effoct of Irypsin inhibitors (2956%). haemagglutinin (50.0%). 1-ICN (50.0%). ilkaloids (7,7%). and tannins (25.0%)) after 1 8 hours. Cookin for 80 minutes was able to reduce these toxicants to lower levels: Trvpsin inhibitors (70.13%). huemagglutinin (78.9%). IICN (66.7%) and tannins (62.5%). except for alkaloids (38.5%). Also. 60 minutes cooking of presoaked seeds reduced all anti- nutritive factors analysed (Trypsin inhibitors. haernagglutinin. HCN and tannins) to safe levels (97.7%. 98.13%. 100% and 100% respectively), but for alkaloids (38.5°A) alone. !n all treatments. alkaloids proved stubborn. A'ter 80 minutes cooking of' the presoaked seeds. hacmagglutinin. HCN. and tannins were completely eliminated.

TABLE OF CONTENT

CONTENTS PAGE

Title page

Certification ii

Dedication iii

Acknowledgement iv

Table of content v-vu

List of tables viii

[ kt of illustrations ix

Abstract

CHAPTER ONE

1.0 Introduction 1-4

1.1 Justification 4

1.2 Objective 4

CHAPTER TWO

2.0 Literature review 5

2.1 Brief histoty of pigeon pea 5

2.1.1 Nomenclature 5

2.1.2 Originanddistribution 5-6

2.1.3 The botany of pigeon pea 6

2.1.4 Prin.ary product of pigeon pea (S

2. 1 .5 Production and trade 7

2.2.0 Uses of legumes 7-9

2.3 Uses olPigeon pea per se 9

2.3.1 Main use 9

2.3.2 Subsidiary uses 9

2.3.3 Secondary waste product 9-10

2.3.4 Factors limiting the uses of legumes 10

2.4.1 Flatulence factor 10

2.4.2 Pest and diseases 10-11

2.4.3 Antinutritive factors 12-13

2.4.3.1 Lectins 13-14

2.4.3.2 Cynogenic Glycosides 14-16

2.4.3.3 Oligosaccharides 16-17

2.4.3.4 Snonins 18

2.4.3.5 Tannins 19

2.4.3.6 Phytate 20

2.4.3.7 Amylase inhibitors 20-2 1

2.4.3.8 Protease inhibitors 2 1-22

2.4.3.9 Alkaloids 22-23

2.4.4 Hard-To-Cook phenomenon 23-24

2 t 5 Unacceptable flavour 24

2.4.6 Other negative influences 24-25

2.5 Processing of legumes 25

2.5.1 Effect of processing on flatulence factors 25

2.5.2 Effect of processing on antinutritive lactors 25-28

2.5.3 EfThct of processing on Hard-to Cook phenomenon 28-29

2.5.4 Effect f processing on unacceptable flavour 29

2.6 Milling characteristics, cooking quality and consumer

acceptability of pigeon pea. 30

2.7 Nutritional composition of pigeon pea 30-34

CHAPTER THREE

3.0 Materials and Methods 35

3.1 Materials 35

3.2 Processing of pigeon pea 35

3.2.1 Weighing of sample 35

3.2.2 Method of processing 35

3.2.3 soaking procedures 36

3.2.4 Cooking procedures 36

3.2.5 Soaking and cooking procedures 36

3.3 Aniysis for Anti-nutritive fatcws 38

3.3.1 Determination of Trypsin inhibitors 38-39

3.3.2 Determination of 9aemagglutinin 39-40

3.3.3 Determination of Tannins 40-41

3.3.4 Determination of Alkaloids 41

3.3.5 Determination ofHCN 42

CHAPTER FOUR

4.0 Results and Discussions

4.1 Effect of soaking 43-45

4.2 Effect of cooking 45-47

4.3 Effect of soaking and cooking 48-50

CHAPTER FIVE

5.0 Conclusion and Recommendation 51

5. I Conclusion 51-52

5.2 Recommendation 53-54

REFERENCES R1-R1S