Proximate Composition Functional Properties And Sensory Properties Of Processed Pigeonpea Cajanus Cajan Flour
ABSTRACT
Pigeonpea seed (Cajanus cajan)were carefully selected, cleaned and divided into two lots for flour production. One portion was germinated following soaking in water for 36 hours with water changed every 6 hours, at a ratio of 1:10 including an hour's air-rest before resoaking. The seeds were germinated to get root length of 5cm. The proximate composition, functional properties and sensory properties of the flours were determined. There was a general increase in moisture content, crude protein, ash, crude fibre and carbohydrate while fat decreased. Germination increased water absorption capacity, bulk density, oil absorption capacity, foaming capacity, foaming stability, emulsion activity, nitrogen solubility and a decrease in gelation and wettabilty of the pigeonpea flour. Germinated pigeonpea flour has great potentials in food systems that require hydration to improved handling characteristics. Germination did not significantly (p>O.Ol) affect sensory characteristics of the flour.
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ONUKWUO, . (2021). Proximate Composition Functional Properties And Sensory Properties Of Processed Pigeonpea Cajanus Cajan Flour. Repository.mouau.edu.ng: Retrieved Nov 25, 2024, from https://repository.mouau.edu.ng/work/view/proximate-composition-functional-properties-and-sensory-properties-of-processed-pigeonpea-cajanus-cajan-flour-7-2
.N, ONUKWUO. "Proximate Composition Functional Properties And Sensory Properties Of Processed Pigeonpea Cajanus Cajan Flour" Repository.mouau.edu.ng. Repository.mouau.edu.ng, 11 Jun. 2021, https://repository.mouau.edu.ng/work/view/proximate-composition-functional-properties-and-sensory-properties-of-processed-pigeonpea-cajanus-cajan-flour-7-2. Accessed 25 Nov. 2024.
.N, ONUKWUO. "Proximate Composition Functional Properties And Sensory Properties Of Processed Pigeonpea Cajanus Cajan Flour". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 11 Jun. 2021. Web. 25 Nov. 2024. < https://repository.mouau.edu.ng/work/view/proximate-composition-functional-properties-and-sensory-properties-of-processed-pigeonpea-cajanus-cajan-flour-7-2 >.
.N, ONUKWUO. "Proximate Composition Functional Properties And Sensory Properties Of Processed Pigeonpea Cajanus Cajan Flour" Repository.mouau.edu.ng (2021). Accessed 25 Nov. 2024. https://repository.mouau.edu.ng/work/view/proximate-composition-functional-properties-and-sensory-properties-of-processed-pigeonpea-cajanus-cajan-flour-7-2