Functional properties of pigeon pea ( Cajanus cajan) flour

The functional properties of the seed flour of pigeon pea ( Cajanus cajan) were studied. Results showed that the flour had a good gelation propensity and that the least gelation concentration was 12%. The foaming capacity was found to be 68% while the foam stability was 20%. This foam stability was...

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Bibliographic Details
Published inFood chemistry Vol. 34; no. 3; pp. 187 - 191
Main Authors Oshodi, A.A., Ekperigin, M.M.
Format Journal Article
LanguageEnglish
Published Oxford Elsevier Ltd 1989
Elsevier
Subjects
Biological and medical sciences
Food industries
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
Proteins
Keeping quality
Leguminous meal
Leguminosae
Dicotyledones
Angiospermae
Cajanus cajan
Spermatophyta
Properties
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Summary:The functional properties of the seed flour of pigeon pea ( Cajanus cajan) were studied. Results showed that the flour had a good gelation propensity and that the least gelation concentration was 12%. The foaming capacity was found to be 68% while the foam stability was 20%. This foam stability was found to be comparably higher than those of soy flour and sunflower. The emulsion capacity was determined to be 49·4% while the oil and water absorption capacities were 80·7 and 138%, respectively. Protein solubility of the flour was also determined and found to be pH-dependent with minimum solubility at about pH 5.
ISSN:0308-8146
1873-7072
DOI:10.1016/0308-8146(89)90139-8