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TOASTING (DRY HEAT) AND NUTRIENT COMPOSITION, FUNCTIONAL PROPERTIES AND ANTINUTRITIONAL FACTORS OF PIGEON PEA ( CAJANUS CAJAN ) FLOUR
Author(s) -
ONIMAWO I.A.,
AKPOJOVWO A.E.
Publication year - 2006
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.2006.00093.x
Subject(s) - cajanus , chemistry , food science , phytic acid , raw material , nutrient , composition (language) , control sample , agronomy , biology , linguistics , philosophy , organic chemistry
Pigeon pea (Cajanus cajan) beans were separately toasted (dry heat) at 80 and 100C to determine the effects of heat treatment on the nutrients, functional and antinutritional factor contents of the flour. Results showed that the raw sample, 80C treated sample and 100C treated sample had 6.6, 5.18 and 4.48% moisture content, respectively. Ash contents were 5.14, 5.26 and 5.46%; fat contents were 5.40, 5.53 and 6.73%; crude protein contents were 21.32, 21.19 and 20.82%; crude fiber contents were 7.29, 8.02 and 8.01%; and carbohydrate contents were 54.27, 53.82 and 54.52% for raw, 80C treated and 100C treated samples, respectively. Values for functional properties showed that toasting slightly increased water and oil absorption capacities of the flour, while emulsion activities and stability, foam capacities and stability and bulk density were significantly reduced ( P < 0.05). Toasting also significantly reduced the antinutritional factors in pigeon flour from 68.0 mg/100 g in raw samples to 23.2 mg/100 g in 100C treated samples in cyanide content, while phytic acid contents were reduced from 120.0 mg/100 g in raw samples to 100.2 mg/100 g in 100C treated samples.