Effect of Combined Processing Methods on the Proximate and Mineral Composition of Pigeon Pea (<i>Cajanus Cajan</i>) Flour

Nwanekezi Emmanuel C.; Ubbaonu Collins N.; Arukwe Dorothy C.

doi:doi:10.11648/j.ijfsb.20170203.11

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Effect of Combined Processing Methods on the Proximate and Mineral Composition of Pigeon Pea (Cajanus Cajan) Flour

Nwanekezi Emmanuel C., Ubbaonu Collins N., Arukwe Dorothy C.

Published in International Journal of Food Science and Biotechnology (Volume 2, Issue 3)

Received: 10 April 2017 Accepted: 21 April 2017 Published: 15 June 2017

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Abstract

The combined effects of different processing methods on the proximate and mineral composition of pigeon pea flour samples were investigated. The pigeon pea seeds were soaked (control), soaked and boiled, soaked and fermented, soaked, boiled and fermented, soaked and sprouted, soaked sprouted and boiled, soaked, sprouted and fermented and soaked, sprouted, boiled and fermented. The proximate result (dry weight basis) showed increased protein The highest protein content (33.21%) was observed in the soaked, sprouted and fermented pigeon pea flour (S_oS_pFPPF) and this was significantly higher (p<0.05) than that (32.20%) of the soaked, sprouted, boiled and fermented pigeon pea sample (S_oS_pBFPPF) and other flours, ash, fibre but decrease in fat and carbohydrate contents of sprouted, fermented, and combined sprouted/fermented processes while the boiled processes had decreased protein, ash, fibre, fat and increased carbohydrate contents. The results equally showed that sprouting and fermentation significantly (p<0.05) increased the minerals analyzed and combined sprouting/fermentation tremendously increased them (calcium 141 – 176mg/100g, magnesium 115.5 – 166.28mg/100g, potassium 1205 – 1577mg/100g). The boiled processes recorded decreased mineral contents. This study gives an insight on the combined effects of sprouting, boiling and fermentation on the nutrients composition of pigeon pea. The results of this study leads to a better understanding of this legume (pigeon pea) thereby leading to their increased utilization at domestic and industrial levels.

Published in	International Journal of Food Science and Biotechnology (Volume 2, Issue 3)
DOI	10.11648/j.ijfsb.20170203.11
Page(s)	73-79
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2017. Published by Science Publishing Group

Keywords

Combined Effects, Different Processing Methods, Proximate, Mineral, Fermentation

References

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Nwanekezi Emmanuel C., Ubbaonu Collins N., Arukwe Dorothy C. (2017). Effect of Combined Processing Methods on the Proximate and Mineral Composition of Pigeon Pea (Cajanus Cajan) Flour. International Journal of Food Science and Biotechnology, 2(3), 73-79. https://doi.org/10.11648/j.ijfsb.20170203.11

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ACS Style

Nwanekezi Emmanuel C.; Ubbaonu Collins N.; Arukwe Dorothy C. Effect of Combined Processing Methods on the Proximate and Mineral Composition of Pigeon Pea (Cajanus Cajan) Flour. Int. J. Food Sci. Biotechnol. 2017, 2(3), 73-79. doi: 10.11648/j.ijfsb.20170203.11

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AMA Style

Nwanekezi Emmanuel C., Ubbaonu Collins N., Arukwe Dorothy C. Effect of Combined Processing Methods on the Proximate and Mineral Composition of Pigeon Pea (Cajanus Cajan) Flour. Int J Food Sci Biotechnol. 2017;2(3):73-79. doi: 10.11648/j.ijfsb.20170203.11

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@article{10.11648/j.ijfsb.20170203.11,
  author = {Nwanekezi Emmanuel C. and Ubbaonu Collins N. and Arukwe Dorothy C.},
  title = {Effect of Combined Processing Methods on the Proximate and Mineral Composition of Pigeon Pea (Cajanus Cajan) Flour},
  journal = {International Journal of Food Science and Biotechnology},
  volume = {2},
  number = {3},
  pages = {73-79},
  doi = {10.11648/j.ijfsb.20170203.11},
  url = {https://doi.org/10.11648/j.ijfsb.20170203.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijfsb.20170203.11},
  abstract = {The combined effects of different processing methods on the proximate and mineral composition of pigeon pea flour samples were investigated. The pigeon pea seeds were soaked (control), soaked and boiled, soaked and fermented, soaked, boiled and fermented, soaked and sprouted, soaked sprouted and boiled, soaked, sprouted and fermented and soaked, sprouted, boiled and fermented. The proximate result (dry weight basis) showed increased protein The highest protein content (33.21%) was observed in the soaked, sprouted and fermented pigeon pea flour (SoSpFPPF) and this was significantly higher (p<0.05) than that (32.20%) of the soaked, sprouted, boiled and fermented pigeon pea sample (SoSpBFPPF) and other flours, ash, fibre but decrease in fat and carbohydrate contents of sprouted, fermented, and combined sprouted/fermented processes while the boiled processes had decreased protein, ash, fibre, fat and increased carbohydrate contents. The results equally showed that sprouting and fermentation significantly (p<0.05) increased the minerals analyzed and combined sprouting/fermentation tremendously increased them (calcium 141 – 176mg/100g, magnesium 115.5 – 166.28mg/100g, potassium 1205 – 1577mg/100g). The boiled processes recorded decreased mineral contents. This study gives an insight on the combined effects of sprouting, boiling and fermentation on the nutrients composition of pigeon pea. The results of this study leads to a better understanding of this legume (pigeon pea) thereby leading to their increased utilization at domestic and industrial levels.},
 year = {2017}
}

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TY  - JOUR
T1  - Effect of Combined Processing Methods on the Proximate and Mineral Composition of Pigeon Pea (Cajanus Cajan) Flour
AU  - Nwanekezi Emmanuel C.
AU  - Ubbaonu Collins N.
AU  - Arukwe Dorothy C.
Y1  - 2017/06/15
PY  - 2017
N1  - https://doi.org/10.11648/j.ijfsb.20170203.11
DO  - 10.11648/j.ijfsb.20170203.11
T2  - International Journal of Food Science and Biotechnology
JF  - International Journal of Food Science and Biotechnology
JO  - International Journal of Food Science and Biotechnology
SP  - 73
EP  - 79
PB  - Science Publishing Group
SN  - 2578-9643
UR  - https://doi.org/10.11648/j.ijfsb.20170203.11
AB  - The combined effects of different processing methods on the proximate and mineral composition of pigeon pea flour samples were investigated. The pigeon pea seeds were soaked (control), soaked and boiled, soaked and fermented, soaked, boiled and fermented, soaked and sprouted, soaked sprouted and boiled, soaked, sprouted and fermented and soaked, sprouted, boiled and fermented. The proximate result (dry weight basis) showed increased protein The highest protein content (33.21%) was observed in the soaked, sprouted and fermented pigeon pea flour (SoSpFPPF) and this was significantly higher (p<0.05) than that (32.20%) of the soaked, sprouted, boiled and fermented pigeon pea sample (SoSpBFPPF) and other flours, ash, fibre but decrease in fat and carbohydrate contents of sprouted, fermented, and combined sprouted/fermented processes while the boiled processes had decreased protein, ash, fibre, fat and increased carbohydrate contents. The results equally showed that sprouting and fermentation significantly (p<0.05) increased the minerals analyzed and combined sprouting/fermentation tremendously increased them (calcium 141 – 176mg/100g, magnesium 115.5 – 166.28mg/100g, potassium 1205 – 1577mg/100g). The boiled processes recorded decreased mineral contents. This study gives an insight on the combined effects of sprouting, boiling and fermentation on the nutrients composition of pigeon pea. The results of this study leads to a better understanding of this legume (pigeon pea) thereby leading to their increased utilization at domestic and industrial levels.
VL  - 2
IS  - 3
ER  -

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Author Information

Nwanekezi Emmanuel C.

Department of Food Science and Technology, Imo State University, Owerri, Nigeria
Ubbaonu Collins N.

Department of Food Science and Technology, Federal University of Technology, Owerri, Nigeria
Arukwe Dorothy C.

Department of Food Science and Technology, Imo State University, Owerri, Nigeria

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Nwanekezi Emmanuel C., Ubbaonu Collins N., Arukwe Dorothy C. (2017). Effect of Combined Processing Methods on the Proximate and Mineral Composition of Pigeon Pea (Cajanus Cajan) Flour. International Journal of Food Science and Biotechnology, 2(3), 73-79. https://doi.org/10.11648/j.ijfsb.20170203.11

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ACS Style

Nwanekezi Emmanuel C.; Ubbaonu Collins N.; Arukwe Dorothy C. Effect of Combined Processing Methods on the Proximate and Mineral Composition of Pigeon Pea (Cajanus Cajan) Flour. Int. J. Food Sci. Biotechnol. 2017, 2(3), 73-79. doi: 10.11648/j.ijfsb.20170203.11

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AMA Style

Nwanekezi Emmanuel C., Ubbaonu Collins N., Arukwe Dorothy C. Effect of Combined Processing Methods on the Proximate and Mineral Composition of Pigeon Pea (Cajanus Cajan) Flour. Int J Food Sci Biotechnol. 2017;2(3):73-79. doi: 10.11648/j.ijfsb.20170203.11

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@article{10.11648/j.ijfsb.20170203.11,
  author = {Nwanekezi Emmanuel C. and Ubbaonu Collins N. and Arukwe Dorothy C.},
  title = {Effect of Combined Processing Methods on the Proximate and Mineral Composition of Pigeon Pea (Cajanus Cajan) Flour},
  journal = {International Journal of Food Science and Biotechnology},
  volume = {2},
  number = {3},
  pages = {73-79},
  doi = {10.11648/j.ijfsb.20170203.11},
  url = {https://doi.org/10.11648/j.ijfsb.20170203.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijfsb.20170203.11},
  abstract = {The combined effects of different processing methods on the proximate and mineral composition of pigeon pea flour samples were investigated. The pigeon pea seeds were soaked (control), soaked and boiled, soaked and fermented, soaked, boiled and fermented, soaked and sprouted, soaked sprouted and boiled, soaked, sprouted and fermented and soaked, sprouted, boiled and fermented. The proximate result (dry weight basis) showed increased protein The highest protein content (33.21%) was observed in the soaked, sprouted and fermented pigeon pea flour (SoSpFPPF) and this was significantly higher (p<0.05) than that (32.20%) of the soaked, sprouted, boiled and fermented pigeon pea sample (SoSpBFPPF) and other flours, ash, fibre but decrease in fat and carbohydrate contents of sprouted, fermented, and combined sprouted/fermented processes while the boiled processes had decreased protein, ash, fibre, fat and increased carbohydrate contents. The results equally showed that sprouting and fermentation significantly (p<0.05) increased the minerals analyzed and combined sprouting/fermentation tremendously increased them (calcium 141 – 176mg/100g, magnesium 115.5 – 166.28mg/100g, potassium 1205 – 1577mg/100g). The boiled processes recorded decreased mineral contents. This study gives an insight on the combined effects of sprouting, boiling and fermentation on the nutrients composition of pigeon pea. The results of this study leads to a better understanding of this legume (pigeon pea) thereby leading to their increased utilization at domestic and industrial levels.},
 year = {2017}
}

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TY  - JOUR
T1  - Effect of Combined Processing Methods on the Proximate and Mineral Composition of Pigeon Pea (Cajanus Cajan) Flour
AU  - Nwanekezi Emmanuel C.
AU  - Ubbaonu Collins N.
AU  - Arukwe Dorothy C.
Y1  - 2017/06/15
PY  - 2017
N1  - https://doi.org/10.11648/j.ijfsb.20170203.11
DO  - 10.11648/j.ijfsb.20170203.11
T2  - International Journal of Food Science and Biotechnology
JF  - International Journal of Food Science and Biotechnology
JO  - International Journal of Food Science and Biotechnology
SP  - 73
EP  - 79
PB  - Science Publishing Group
SN  - 2578-9643
UR  - https://doi.org/10.11648/j.ijfsb.20170203.11
AB  - The combined effects of different processing methods on the proximate and mineral composition of pigeon pea flour samples were investigated. The pigeon pea seeds were soaked (control), soaked and boiled, soaked and fermented, soaked, boiled and fermented, soaked and sprouted, soaked sprouted and boiled, soaked, sprouted and fermented and soaked, sprouted, boiled and fermented. The proximate result (dry weight basis) showed increased protein The highest protein content (33.21%) was observed in the soaked, sprouted and fermented pigeon pea flour (SoSpFPPF) and this was significantly higher (p<0.05) than that (32.20%) of the soaked, sprouted, boiled and fermented pigeon pea sample (SoSpBFPPF) and other flours, ash, fibre but decrease in fat and carbohydrate contents of sprouted, fermented, and combined sprouted/fermented processes while the boiled processes had decreased protein, ash, fibre, fat and increased carbohydrate contents. The results equally showed that sprouting and fermentation significantly (p<0.05) increased the minerals analyzed and combined sprouting/fermentation tremendously increased them (calcium 141 – 176mg/100g, magnesium 115.5 – 166.28mg/100g, potassium 1205 – 1577mg/100g). The boiled processes recorded decreased mineral contents. This study gives an insight on the combined effects of sprouting, boiling and fermentation on the nutrients composition of pigeon pea. The results of this study leads to a better understanding of this legume (pigeon pea) thereby leading to their increased utilization at domestic and industrial levels.
VL  - 2
IS  - 3
ER  -

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