ISSN 2375-1177
African Journal of Agriculture and Food Security ISSN: 2375-1177 Vol. 12 (7), pp. 001-007, July, 2024. Available online at www.internationalscholarsjournals.org © International Scholars Journals
Full Length Research paper
Functional and Organoleptic Properties of Pigeon Pea (Cajanus cajan) Flours: A Comparative Analysis
S. B. Fasoyiro1*, S. R. Akande1, K. A. Arowora2, O. O. Sodeko3, P. O. Sulaiman1, C. O. Olapade1 and C. E. Odiri1
1Institute of Agricultural Research and Training, P. M. B. 5029, Obafemi Awolowo University, Moor-Plantation,
Ibadan, Oyo State, Nigeria.
2Nigerian Stored Product Research Institute, Ilorin, Kwara State, Nigeria.
3Federal College of Agriculture, Moor-Plantation, Ibadan, Oyo State, Nigeria.
Accepted 5 February, 2024
Abstract
Three varieties of pigeon pea were processed using three processing methods: soaking, blanching and roasting at different temperatures and time periods and the dehulling efficiency of methods were assessed. The pigeon pea seeds were processed into flours using the appropriate methods that enhance dehulling efficiency. The chemical and functional properties of the flour samples were determined. The different flours were processed into traditional foods: bean cake (akara) and pudding (moinmoin). Sensory analyses of the products were determined. Higher protein and ash contents were recorded in the blanched and roasted samples than in the soaked samples. Phytate content of soaked samples were significantly reduced in comparison with the blanched and roasted seeds. The bulk density, water absorption capacity and oil absorption capacity of the flours were in the range 50.12 - 62.30 g/ml, 110 - 155 g/100 g, 9 5 - 132g/100 g, respectively. Highest bulk density and water absorption capacity were recorded in flour sample from roasted pigeon pea seed of variety 5C. In comparison of the sensory qualities of the pigeon pea flours with cowpea as either akara or moinmoin, products of roasted seed flour were least accepted among the samples.
Key words: Pigeon pea, processing methods, functional properties, traditional foods, sensory qualities.