C. J. Nwafor

Amino Acid Profile and Functional Properties of Pigeon Pea (Cajanus cajan) Flours as Affected by Processing Methods and Sensory Acceptability of the Balls

D. C. Arukwe, B. I. Offia-Olua, I. F. Okereke, N. L. Nwanagba & C. J. Nwafor · Asian Food Science Journal · 2026

This study investigated the effect of processing methods on amino acid profile and functional properties of pigeon pea flours and sensory acceptability of the balls. Flours were produced from soaked, boiled and soaked/boiled pigeon pea seeds, and designated as soaked for 12 h (S1...