Subscribe Now Subscribe Today
Science Alert
 
FOLLOW US:     Facebook     Twitter
Blue
   
Curve Top
Pakistan Journal of Nutrition
  Year: 2010 | Volume: 9 | Issue: 11 | Page No.: 1069-1073
DOI: 10.3923/pjn.2010.1069.1073
 
Facebook Twitter Digg Reddit Linkedin StumbleUpon E-mail
The Chemical Composition of Pigeon Pea (Cajanus cajana) Seed and Functional Properties of Protein Isolate
Abdel Rahman Sirelkhatim Mohammed Eltayeb, Ali Osman Ali and Rea Haron

Abstract:
Pigeon pea obtained from Khartoum North market were milled at the milling laboratory Food Research Center in Shambat. The chemical composition and functional properties were carried out in the Food Analysis Laboratory, Department of Food Science and Technology, University of Gezira. The proximate analysis in terms (%) of moisture (8), crude protein (21), crude fat (1.7), ash (3.2) and fiber contents (2.5). A protein isolate from defatted Pigeon pea seed flour was extracted and evaluated for its functional properties. The water retention capacity of the isolate (250.3 ml/100 g). The fat absorption capacity was (130 ml/100 g). At the pH 3 gave the highest foam volume (130%). The emulsification capacity (120%) was highest at the pH 4.5 was recorded. Other functionalities such as formation of gels are also reported. Pigeon pea seed protein isolate can be considered of great potential for incorporation into human food products in the Sudan as well as for promotion the functional property in different food.
PDF References Citation Report Citation
How to cite this article:

Abdel Rahman Sirelkhatim Mohammed Eltayeb, Ali Osman Ali and Rea Haron, 2010. The Chemical Composition of Pigeon Pea (Cajanus cajana) Seed and Functional Properties of Protein Isolate. Pakistan Journal of Nutrition, 9: 1069-1073.

DOI: 10.3923/pjn.2010.1069.1073

URL: https://scialert.net/abstract/?doi=pjn.2010.1069.1073

 
COMMENT ON THIS PAPER
 
 
 

 

 
 
 
 
 
 
 
 
 

 
 
 
 
 
 
 

       

       

Curve Bottom