The Effect of Steeping with Chemicals (Alum and Trona) on the Proximate and Functional Properties of Pigeon Pea (Cajanus cajan) Flour
Abstract:
The effectiveness of steeping in different chemicals (Alum and Trona) on the proximate and functional properties of Pigeon pea seed was studied. The seeds were steeped in different chemicals (Alum and Trona) with different concentrations and time intervals of 24 h and 48 h. The above treated seeds were then dehulled, dried and milled. Properties of the resulting flours were determined using standard methods and the result obtained were analyzed statistically. Results obtained showed that steeping improved the ease of dehulling pigeon pea seed with optimum at 48 h without chemical. Increase in concentration of chemicals (Alum and Trona) increased fibre content being more effective with trona (3.89-4.92%). Increase in concentration decreased protein (22.1-19.76%), fat (1.48-1.23%) and moisture content (12.27-11.33%). This happened in all cases while it increased ash (3.16-4.12%), fibre (3.89-4.92%) and carbohydrates (61.86-63.03) in proximate analyses. Increase in chemical concentration increased wettability (198sec-411sec), water absorption (1.27-4.16 ml/g) and decreased oil absorption (2.55-1.28 ml/g) except water absorption for 48h (1.65-2.25 ml/g) which had a change in trend. Increase in Trona concentration decreased gelling point (83-66oC) as a result, this product could be used in food formulation such as ice-cream because of its appetizing aroma and foaming stability.
How to cite this article
J.N. Nwosu, N.C. Onuegbu, N.O. Kabuo and M.O. Okeke, 2010. The Effect of Steeping with Chemicals (Alum and Trona) on the Proximate and Functional Properties of Pigeon Pea (Cajanus cajan) Flour. Pakistan Journal of Nutrition, 9: 762-768.
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