ABSTRACT
The
influence of soaking time ' a ' nd temperature on the nutritional and
antioxidant properties of pigeon pea (cajaius cajan) was studied. The pigeon
pea samples were soaked af different limes and lcmperalures, wet milled and
analyzed for proximate composition, vitamin, mineral. anlinulrienl, antioxidant
properties and amino acid prolile. The result of the proximate composition of
the pigeon pea samples shows that soaking at high temperature ( 1 00'C) for a
short Lime (6 h) resulted lo loss of more protcin (3.68%) 1o till' sleep water
(sample 401) compared to a lower value ( I .40%) detected in steep water
(sample 601) when soaked al room temperature (27°C.t:2"C) for a longer
time (24 h), Soaked pea samples showed reduced protein levels (mostly evident
with high temperature soaking) and ranged from 9.74% - I 1.26% compared lo
unsoaked raw pigeon pea (control) with 20.30% protein. The moisture content of
the pigeon pea samples rangeJ from 7. 7') 97.50%. 0.00-92.21% for dry matter,
0.00-4.54% ash. 0.00-3.87% fiber. 0.00-2.78% l:1I. 0.00-60. 72% carbohydrate
and 0.00-349.09 kcal for energy. Vitamin rnngcd from 0.09- 2.5 Ig/100g.
0.20-0.73mg/l 00g, 0.10-48.65mg/100g. for vitamins A. B. C respectively, while
the antioxidant activity (DPPT) ranged from 0.05-35.JO¾ with the high
temperature sample (IOI) having shown the highest activity apart from unsoakcd
raw pigeon pea. I heminerals (mg/l 00) ranged from 0.06-110.03 (Ca).
0.12-140.52 (K). 0.05-11 52 (Na). 0 06 101.52 (P). 0.07-88.95 (Mg). 0.03-3.82
(Zn), and 0.05-4.94 (Fe). The antinulricnt level<; (mg/g) or the soaked peas
were lower than the control and ranged from 0.23-0.33 {albloid). l.(iJ-2:51 {tannin).
0.53-1.01 (phenol). 4.03-5.73 (saponin). 1.2•1-1.65 (phy1a1l·!. 4.0(,-4.63 IU/g
(trypsin inhibitor) and 2.J0-2.46 for hydrogen cyanide. Overall. s11.iki11~'.
enhanced the release of vitamin C in the samples and the amount lost by
leaching into the steep water were not significantly (p>0.05) different
among the treatments. Signifier! losses were observed for vitamin B6 and
protein and antinutrients were greatly reduced i the treated samples. I
lowcver, soaking at 70C for 12 h was the most cfkc-1 ive nll·thod :n ...
releasing the amino acids of pigeon pea as seen with the values obtained.
ESTHER, C (2024). Influence Of Soaking Time And Temperature On The Nutritional And Antioxidant Properties Of Pigeon Pea (Cajanus Cajan):- Nnamani Esther C. Repository.mouau.edu.ng: Retrieved Nov 21, 2024, from https://repository.mouau.edu.ng/work/view/influence-of-soaking-time-and-temperature-on-the-nutritional-and-antioxidant-properties-of-pigeon-pea-cajanus-cajan-nnamani-esther-c-7-2
CIIINWENDU, ESTHER. "Influence Of Soaking Time And Temperature On The Nutritional And Antioxidant Properties Of Pigeon Pea (Cajanus Cajan):- Nnamani Esther C" Repository.mouau.edu.ng. Repository.mouau.edu.ng, 30 Jul. 2024, https://repository.mouau.edu.ng/work/view/influence-of-soaking-time-and-temperature-on-the-nutritional-and-antioxidant-properties-of-pigeon-pea-cajanus-cajan-nnamani-esther-c-7-2. Accessed 21 Nov. 2024.
CIIINWENDU, ESTHER. "Influence Of Soaking Time And Temperature On The Nutritional And Antioxidant Properties Of Pigeon Pea (Cajanus Cajan):- Nnamani Esther C". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 30 Jul. 2024. Web. 21 Nov. 2024. < https://repository.mouau.edu.ng/work/view/influence-of-soaking-time-and-temperature-on-the-nutritional-and-antioxidant-properties-of-pigeon-pea-cajanus-cajan-nnamani-esther-c-7-2 >.
CIIINWENDU, ESTHER. "Influence Of Soaking Time And Temperature On The Nutritional And Antioxidant Properties Of Pigeon Pea (Cajanus Cajan):- Nnamani Esther C" Repository.mouau.edu.ng (2024). Accessed 21 Nov. 2024. https://repository.mouau.edu.ng/work/view/influence-of-soaking-time-and-temperature-on-the-nutritional-and-antioxidant-properties-of-pigeon-pea-cajanus-cajan-nnamani-esther-c-7-2