Adebowale, Olalekan Jimi and Maliki, K. (2011) Effect of fermentation period on the chemical composition and functional properties of Pigeon pea (Cajanus cajan) seed flour. International Food Research Journal, 18 (4). pp. 1329-1333.
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2011 Adebowale and Maliki-Chem FP of fermented Pigeon pea.pdf Download (389kB) |
Abstract
Changes in the chemical composition and functional properties of fermented seed flour of Pigeon pea, Cajanus cajan L. were studied for 0,1,2,3,4 and 5 days. The differently fermented seeds were analyzed for proximate composition, calorific values and functional properties. Results showed that fermentation significantly (p≤ 0.05) increased the moisture, protein and ash contents of the seed while the crude fat, crude fibre and carbohydrate contents were noted to be decreased. However, water/oil absorption, bulk density, swelling capacity, foam capacity/stability, viscosity and gelation power were significantly decreased (p≤ 0.05).
| Item Type: | Article |
|---|---|
| Subjects: | Q Science > Q Science (General) |
| Divisions: | Faculty of Medicine, Health and Life Sciences > School of Biological Sciences |
| Depositing User: | Mr Taiwo Egbeyemi |
| Date Deposited: | 13 Jul 2020 10:57 |
| Last Modified: | 13 Jul 2020 10:57 |
| URI: | http://eprints.federalpolyilaro.edu.ng/id/eprint/1022 |
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