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

Arukwe Dorothy Chinomso; Nwanekezi Emmanuel Chidi; Agomuo Jude Kelechi

doi:doi:10.11648/j.ijsqa.20170303.11

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

Arukwe Dorothy Chinomso, Nwanekezi Emmanuel Chidi, Agomuo Jude Kelechi

Published in International Journal of Science and Qualitative Analysis (Volume 3, Issue 3)

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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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

Arukwe Dorothy Chinomso

Department of Food Science and Technology, Imo State University, Owerri, Nigeria
Nwanekezi Emmanuel Chidi

Department of Food Science and Technology, Imo State University, Owerri, Nigeria
Agomuo Jude Kelechi

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

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Plain Text BibTeX RIS

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

Copy | Download

@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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