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Effect of Combined Processing Methods on the Functional and Pasting Properties of Pigeon Pea (Cajanus Cajan) Flour

Received: 21 April 2017     Accepted: 15 May 2017     Published: 28 November 2017
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Abstract

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.

Published in International Journal of Science and Qualitative Analysis (Volume 3, Issue 3)
DOI 10.11648/j.ijsqa.20170303.11
Page(s) 23-30
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

Functional Properties, Pasting Properties, Sprouting, Boiling, Fermentation

References
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Cite This Article
  • APA Style

    Arukwe Dorothy Chinomso, Nwanekezi Emmanuel Chidi, Agomuo Jude Kelechi. (2017). Effect of Combined Processing Methods on the Functional and Pasting Properties of Pigeon Pea (Cajanus Cajan) Flour. International Journal of Science and Qualitative Analysis, 3(3), 23-30. https://doi.org/10.11648/j.ijsqa.20170303.11

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    ACS Style

    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. Int. J. Sci. Qual. Anal. 2017, 3(3), 23-30. doi: 10.11648/j.ijsqa.20170303.11

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    AMA Style

    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. Int J Sci Qual Anal. 2017;3(3):23-30. doi: 10.11648/j.ijsqa.20170303.11

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  • @article{10.11648/j.ijsqa.20170303.11,
      author = {Arukwe Dorothy Chinomso and Nwanekezi Emmanuel Chidi and Agomuo Jude Kelechi},
      title = {Effect of Combined Processing Methods on the Functional and Pasting Properties of Pigeon Pea (Cajanus Cajan) Flour},
      journal = {International Journal of Science and Qualitative Analysis},
      volume = {3},
      number = {3},
      pages = {23-30},
      doi = {10.11648/j.ijsqa.20170303.11},
      url = {https://doi.org/10.11648/j.ijsqa.20170303.11},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijsqa.20170303.11},
      abstract = {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.},
     year = {2017}
    }
    

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  • TY  - JOUR
    T1  - Effect of Combined Processing Methods on the Functional and Pasting Properties of Pigeon Pea (Cajanus Cajan) Flour
    AU  - Arukwe Dorothy Chinomso
    AU  - Nwanekezi Emmanuel Chidi
    AU  - Agomuo Jude Kelechi
    Y1  - 2017/11/28
    PY  - 2017
    N1  - https://doi.org/10.11648/j.ijsqa.20170303.11
    DO  - 10.11648/j.ijsqa.20170303.11
    T2  - International Journal of Science and Qualitative Analysis
    JF  - International Journal of Science and Qualitative Analysis
    JO  - International Journal of Science and Qualitative Analysis
    SP  - 23
    EP  - 30
    PB  - Science Publishing Group
    SN  - 2469-8164
    UR  - https://doi.org/10.11648/j.ijsqa.20170303.11
    AB  - 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.
    VL  - 3
    IS  - 3
    ER  - 

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

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

  • Department of Food Science and Technology, Federal University Dutsinma, Dutsinma, Nigeria

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