Effect of Processing Methods on the Chemical Composition and Functional Properties of Pigeon Pea Seed

Abstract

Aim: The aim of the study was to determine the effects of toasting, boiling, germination and fermentation on the chemical composition, antinutrient contents and functional properties of pigeon pea flour. Place and Duration of the Study: The study was carried out in 2016 at Federal University Wukari, Nigeria. Methodology: Flour samples were prepared from raw, toasted, boiled, germinated and fermented pigeon pea seeds. The flour samples were analyzed for chemical composition, antinutrient contents and functional properties. Results: Only toasting significantly (P<0.05) decreased the moisture content and concentrated the protein, ash, Mg, Ca, Fe and Zn contents of the pigeon pea seed. Boiling, germination and fermentation did not significantly (P>0.05) affect the proximate composition of the seeds. All the treatments reduced the tannins and trypsin inhibitors in the seeds with boiling and germination exerting greater effect. All the treatments reduced the bulk density and foaming capacity of the pigeon flour. Germination improved the foam stability of the pigeon pea flour by 5%. Toasting, boiling and germination increased the water absorption capacity of pigeon pea flour. While fermentation and toasting increased the emulsion activity of pigeon pea flour, only boiling and germination increased the emulsion stability of the flour. Only germination slightly increased the least gelation concentration from 2% (w/v) for the raw pigeon pea flour to 4% (w/v). Toasting, boiling, germination and fermentation had effects on pigeon seeds which varied with nutrients, functional properties and treatments. Only toasting increased the concentrations of Mg, Ca, Fe and Zn in the pigeon pea seed but all the treatments reduced the tannins and trypsin inhibitors contents. Conclusion: The variously treated pigeon pea flours possessed functional properties that lend them for various food applications.