Oloyo, R. A. and Akoja, S. S. (2005) Studies on the intrinsic physic-chemical properties of pigeon pea (Cajanus cajan L.) seed flour. Tropical Agricultural Research and Extension, 8. pp. 78-83.
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Abstract
Intrinsic pbysico-cbemical properties of pigeon pea (Cajanus cajan L cv. IITA 8860) seed flour 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, the 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 |
|---|---|
| Subjects: | Q Science > QD Chemistry 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 06:04 |
| Last Modified: | 31 May 2020 06:04 |
| URI: | http://eprints.federalpolyilaro.edu.ng/id/eprint/289 |
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