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
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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