Oloyo, R. A. (2002) Processing effects on the chemical composition and nutritional potential of the pigeon pea (Cajanus cajan L.). La Rivista Italiana Delle Sostanze Grasse, LXXIX. pp. 273-276.
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Abstract
The effects of processing on the chemical composition and nutritional potential of the seeds of Cajanus cajan have been estimated. Raw, soaked, cooked, and autoclaved seeds were analysed for proximate composition, calcium, magnesium, phosphorus, manganese, iron, copper, structural carbohydrates, nutritive and non-nutritive matter and certain anti-nutritional factors (phytic acid, total oxalate, tannins, total phenolics and trypsin inhibitor activity). The results indicated that the caloric value of the seeds was improved by soaking, cooking and autoclaving., and that cooking and autoclaving significantly lowered the levels of anti-nutritional factors in the seeds.
| Item Type: | Article |
|---|---|
| Subjects: | Q Science > Q Science (General) S Agriculture > S Agriculture (General) |
| Divisions: | Faculty of Medicine, Health and Life Sciences > School of Biological Sciences |
| Depositing User: | Dr J. Soyemi |
| Date Deposited: | 31 May 2020 06:06 |
| Last Modified: | 31 May 2020 06:06 |
| URI: | http://eprints.federalpolyilaro.edu.ng/id/eprint/285 |
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