Pigeon pea seeds (Cajanus Cajan) were carefully selected cleaned and divided into two lots for flour production. One portion was germinated following soaking in water for 36 hours, with water change every 6 hours, at a ratio of 1:10 including an hour air rest before re-soaking. The seeds were germinated to obtain root length of 5 cm. the functional properties of the flours were determined. Germination increased water absorption capacity, bulk density, oil absorption capacity, foaming capacity, foaming stability, emulsion activity, nitrogen solubility and decreased gelatin and wetability of the pigeon pea flour. Germinated pigeon pea flour has great potentials in food prperations that require hydration to improve handling characteristics.Key...
Edible pulse seeds are good sources of food ingredients. Germination has been regarded as an effecti...
Pigeon peas (Cajanus cajan) seeds were germinated for 4 days at 20 °C in darkness in order to improv...
This study evaluated the rheological, thermal and pasting properties of pigeon pea (PP), dolichos be...
Pigeon pea (Cajanus cajan) seeds were carefully sorted cleaned and divided into two lots for flour p...
Germination is a series of changes in morphology, physiology and biochemistry. These changes are lik...
Flour samples were prepared from raw, toasted, fermented and germinated pigeon pea seedds. The flour...
This study sorts to improve the utilisation of pigeon pea as a ready-to-eat expanded snack food by i...
Intritlsic physico~chemical properties of pigeon pea (Cajanus cajan L cv. IITA 8860) s~ed flour c '...
Chemical composition, thermal, pasting, and moisture adsorption properties of flours from chickpea (...
Abstract The functional properties of flours derived from selected legumes were studied before and a...
 Objective: The aim of this study was to obtain pigeon pea protein concentrate (PC) of green seeds ...
The effect of germination (G; 5 days), soaking-cooking (SC; 6 h–20 min, 6 h–40 min, 6 h–60 min) and ...
Brown pigeon pea (Cajanus cajan var bicolor ) seeds purchased from Nsukka main market were processed...
The study evaluated the potentials of Pigeon pea (Cajanus cajan) flour in the production of akara (f...
Background: Gurundi is a popular snack among the school-age children in Oyo town and it is produced ...
Edible pulse seeds are good sources of food ingredients. Germination has been regarded as an effecti...
Pigeon peas (Cajanus cajan) seeds were germinated for 4 days at 20 °C in darkness in order to improv...
This study evaluated the rheological, thermal and pasting properties of pigeon pea (PP), dolichos be...
Pigeon pea (Cajanus cajan) seeds were carefully sorted cleaned and divided into two lots for flour p...
Germination is a series of changes in morphology, physiology and biochemistry. These changes are lik...
Flour samples were prepared from raw, toasted, fermented and germinated pigeon pea seedds. The flour...
This study sorts to improve the utilisation of pigeon pea as a ready-to-eat expanded snack food by i...
Intritlsic physico~chemical properties of pigeon pea (Cajanus cajan L cv. IITA 8860) s~ed flour c '...
Chemical composition, thermal, pasting, and moisture adsorption properties of flours from chickpea (...
Abstract The functional properties of flours derived from selected legumes were studied before and a...
 Objective: The aim of this study was to obtain pigeon pea protein concentrate (PC) of green seeds ...
The effect of germination (G; 5 days), soaking-cooking (SC; 6 h–20 min, 6 h–40 min, 6 h–60 min) and ...
Brown pigeon pea (Cajanus cajan var bicolor ) seeds purchased from Nsukka main market were processed...
The study evaluated the potentials of Pigeon pea (Cajanus cajan) flour in the production of akara (f...
Background: Gurundi is a popular snack among the school-age children in Oyo town and it is produced ...
Edible pulse seeds are good sources of food ingredients. Germination has been regarded as an effecti...
Pigeon peas (Cajanus cajan) seeds were germinated for 4 days at 20 °C in darkness in order to improv...
This study evaluated the rheological, thermal and pasting properties of pigeon pea (PP), dolichos be...