Processing Effects on the Chemical Composition and Nutritional Potential of the Pigeon Pea(cajanus Cajan L.)

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 antinutritional 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 antinutritional factors in the seed