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Studies on the Intrinsic Physico-Chemical Properties of Pigeon Pea (Cajanus cajan L.)Seed Flour

Oloyo, Raheem A. and Akoja, S.S. (2005) Studies on the Intrinsic Physico-Chemical Properties of Pigeon Pea (Cajanus cajan L.)Seed Flour. An International Journal on Agricultural Research and Extension in the Tropical and Subtropical Areas. pp. 78-83.

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Abstract

Intritlsic physico~chemical properties of pigeon pea (Cajanus cajan L cv. IITA 8860) s~ed flour c '(were investigated .. The results indicated that although pigeon pea seed weight, volume and /density were in the range reported for 'some [commonly consumed seed legumes, ~he seed ,"exhibited lower hydration and swelling coefficients. The seed flour was a good gel-forming agent; more hydrophobic but less lipophilic in 'nature; and it had poor foaming qualities and 'poor emulsion stability. Furthermore', its protein showed least solubility at pH 4.0 .

Item Type: Article
Uncontrolled Keywords: Pigeon pea, physico-chemical properties, flour
Subjects: Q Science > Q Science (General)
Divisions: Faculty of Medicine, Health and Life Sciences > School of Biological Sciences
Depositing User: Mr Solomon Bayoko
Date Deposited: 06 Feb 2015 11:55
Last Modified: 06 Feb 2015 11:55
URI: http://eprints.covenantuniversity.edu.ng/id/eprint/3448

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