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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