Functional Properties of Processed Pigeon Pea (<em>Cajanus Cajan</em>) Flour

Abstract

Pigeon pea (Cajanus cajan) seeds were carefully sorted cleaned and divided into two lots for flour production. One portion was germinated following soaking in water for 36 hours, with water being changed every 6 hours, at a ratio of 1:10, including an hour air rest before re-soaking. The seeds were germinated to obtain root length of 5 cm. The functional properties of the flours were determined. Germination increased water absorption capacity, bulk density, oil absorption capacity, foaming capacity, foaming stability emulsion activity, nitrogen solubility and a decrease in gelatin and wetability of the pigeon pea flour. These results show that germinated pigeon pea flour has great potentials in food systems that require hydration to improve handling characteristics.

Keywords: Pigeon pea, Cajanus cajan, seeds, grain, legume, flour