Effect of Combined Processing Methods on the Functional and Pasting Properties of Pigeon Pea (Cajanus Cajan) Flour
International Journal of Science and Qualitative Analysis
Volume 3, Issue 3, May 2017, Pages: 23-30
Received: Apr. 21, 2017; Accepted: May 15, 2017; Published: Nov. 28, 2017
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Arukwe Dorothy Chinomso, Department of Food Science and Technology, Imo State University, Owerri, Nigeria
Nwanekezi Emmanuel Chidi, Department of Food Science and Technology, Imo State University, Owerri, Nigeria
Agomuo Jude Kelechi, Department of Food Science and Technology, Federal University Dutsinma, Dutsinma, Nigeria
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The study investigated the combined effects of different processing methods of pigeon pea on the functional and pasting properties. Soaked pigeon pea seeds (control) were subjected to sprouting, boiling, fermentation and combinations of these operations and the seeds were dried and milled into flour. The functional and pasting properties of the flour samples were analyzed using standard methods. The result of the functional properties showed that combined sprouting/fermentation reduced bulk density (0.647 – 0.599g/cm3), increased water absorption capacity (1.683 – 1.803%), increased oil absorption capacity (1.623 – 1.634%), increased swelling capacity (2.077 -2.1625) and decreased foam capacity (13.213 – 12.232%). The pasting results recorded low values for sprouted and combined processes and high values for fermented processes in peak viscosity, trough viscosity, pasting temperature and peak time.
Functional Properties, Pasting Properties, Sprouting, Boiling, Fermentation
To cite this article
Arukwe Dorothy Chinomso, Nwanekezi Emmanuel Chidi, Agomuo Jude Kelechi, Effect of Combined Processing Methods on the Functional and Pasting Properties of Pigeon Pea (Cajanus Cajan) Flour, International Journal of Science and Qualitative Analysis. Vol. 3, No. 3, 2017, pp. 23-30. doi: 10.11648/j.ijsqa.20170303.11
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