The Effect Of Variety And Pre-Processing On Dehulling Efficiency, Proximate Composition And Functional Properties Of Pigeon Pea (Cajanus Cajan)
ABSTRACT
The seeds of three different color varieties of pigeon pea
(cream, brown, and speckled) were each subjected to different processing
methods (soaking, boiling, sprouting and roasting) to evaluate their effect on
dehulling efficiency. They were further reduced to flour and their effects on
proximate composition and functional properties were determined. The results of
this work showed that sprouting was the least efficient method of processing,
having the least percentage of dehulling, 67.00%, 64.00% and 71.00% for cream,
brown and speckled respectively, whereas samples soaked at ambient temperature
was the most efficient method of dehulling having 80.00%, 82.00% and 89.00% for
cream, brown and speckled samples respectively. The unprocessed pigeon pea had
the highest protein content (25.94-27.5%) while roasting reduced the protein
(15.01-16.56%) sprouting increased the moisture content of the pigeon pea to
(7.772-9.650%) while roasting reduced it to (3.775-5.078%). There was no
significant difference (p>O.OS) among the water absorption capacity,
gelatinization, temperature, stability and gelation capacity of' the processed
and unprocessed samples. The soaked sample had the least oil absorption
capacity, roasted sample had the least foaming capacity, and boiled had the
least emulsion capacity.
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OKWUIYI, A (2021). The Effect Of Variety And Pre-Processing On Dehulling Efficiency, Proximate Composition And Functional Properties Of Pigeon Pea (Cajanus Cajan). Repository.mouau.edu.ng: Retrieved Nov 24, 2024, from https://repository.mouau.edu.ng/work/view/the-effect-of-variety-and-pre-processing-on-dehulling-efficiency-proximate-composition-and-functional-properties-of-pigeon-pea-cajanus-cajan-7-2
ANTHONIA, OKWUIYI. "The Effect Of Variety And Pre-Processing On Dehulling Efficiency, Proximate Composition And Functional Properties Of Pigeon Pea (Cajanus Cajan)" Repository.mouau.edu.ng. Repository.mouau.edu.ng, 12 Oct. 2021, https://repository.mouau.edu.ng/work/view/the-effect-of-variety-and-pre-processing-on-dehulling-efficiency-proximate-composition-and-functional-properties-of-pigeon-pea-cajanus-cajan-7-2. Accessed 24 Nov. 2024.
ANTHONIA, OKWUIYI. "The Effect Of Variety And Pre-Processing On Dehulling Efficiency, Proximate Composition And Functional Properties Of Pigeon Pea (Cajanus Cajan)". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 12 Oct. 2021. Web. 24 Nov. 2024. < https://repository.mouau.edu.ng/work/view/the-effect-of-variety-and-pre-processing-on-dehulling-efficiency-proximate-composition-and-functional-properties-of-pigeon-pea-cajanus-cajan-7-2 >.
ANTHONIA, OKWUIYI. "The Effect Of Variety And Pre-Processing On Dehulling Efficiency, Proximate Composition And Functional Properties Of Pigeon Pea (Cajanus Cajan)" Repository.mouau.edu.ng (2021). Accessed 24 Nov. 2024. https://repository.mouau.edu.ng/work/view/the-effect-of-variety-and-pre-processing-on-dehulling-efficiency-proximate-composition-and-functional-properties-of-pigeon-pea-cajanus-cajan-7-2