Evaluation Of The Functional Properties Of Pigeon Pea ((Jajanus Cajan) Flour Processed By Different Methods.
ABSTRACT
The functional properties of pigeon
pea flours produced by boiling, soaking and toasting were evaluated. The
properties included; bulk density, water and oil absorption capacities, foam
capacity and stability, emulsification capacity, gelatioin capacity,
gelatinization temperature, protein volubility. The water absorption capacities
of the flours showed a wider range of difference than the oil absorption
capacities of the flours. The toasted flour showed the least bulk density. The
boiled flour showed both the highest foaming capacity and highest foam
stability. The boiled flour showed a higher capacity of emulsification than
both 4d and toasted flours which did not show any difference The toasted flour
had the lowest least gelation concentration and the boiled flour showed the
highest. The toasted flour showed the least gelatinization temperature. The
toasted flour also showed the highest protein solubility at both sides of the
pH.
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NDUKWE, . (2021). Evaluation Of The Functional Properties Of Pigeon Pea ((Jajanus Cajan) Flour Processed By Different Methods. . Repository.mouau.edu.ng: Retrieved Nov 25, 2024, from https://repository.mouau.edu.ng/work/view/evaluation-of-the-functional-properties-of-pigeon-pea-jajanus-cajan-flour-processed-by-different-methods-7-2
.O., NDUKWE. "Evaluation Of The Functional Properties Of Pigeon Pea ((Jajanus Cajan) Flour Processed By Different Methods. " Repository.mouau.edu.ng. Repository.mouau.edu.ng, 01 Jul. 2021, https://repository.mouau.edu.ng/work/view/evaluation-of-the-functional-properties-of-pigeon-pea-jajanus-cajan-flour-processed-by-different-methods-7-2. Accessed 25 Nov. 2024.
.O., NDUKWE. "Evaluation Of The Functional Properties Of Pigeon Pea ((Jajanus Cajan) Flour Processed By Different Methods. ". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 01 Jul. 2021. Web. 25 Nov. 2024. < https://repository.mouau.edu.ng/work/view/evaluation-of-the-functional-properties-of-pigeon-pea-jajanus-cajan-flour-processed-by-different-methods-7-2 >.
.O., NDUKWE. "Evaluation Of The Functional Properties Of Pigeon Pea ((Jajanus Cajan) Flour Processed By Different Methods. " Repository.mouau.edu.ng (2021). Accessed 25 Nov. 2024. https://repository.mouau.edu.ng/work/view/evaluation-of-the-functional-properties-of-pigeon-pea-jajanus-cajan-flour-processed-by-different-methods-7-2