ABSTRACT

The influence of soaking time ' a ' nd temperature on the nutritional and antioxidant properties of pigeon pea (cajaius cajan) was studied. The pigeon pea samples were soaked af different limes and lcmperalures, wet milled and analyzed for proximate composition, vitamin, mineral. anlinulrienl, antioxidant properties and amino acid prolile. The result of the proximate composition of the pigeon pea samples shows that soaking at high temperature ( 1 00'C) for a short Lime (6 h) resulted lo loss of more protcin (3.68%) 1o till' sleep water (sample 401) compared to a lower value ( I .40%) detected in steep water (sample 601) when soaked al room temperature (27°C.t:2"C) for a longer time (24 h), Soaked pea samples showed reduced protein levels (mostly evident with high temperature soaking) and ranged from 9.74% - I 1.26% compared lo unsoaked raw pigeon pea (control) with 20.30% protein. The moisture content of the pigeon pea samples rangeJ from 7. 7') 97.50%. 0.00-92.21% for dry matter, 0.00-4.54% ash. 0.00-3.87% fiber. 0.00-2.78% l:1I. 0.00-60. 72% carbohydrate and 0.00-349.09 kcal for energy. Vitamin rnngcd from 0.09- 2.5 Ig/100g. 0.20-0.73mg/l 00g, 0.10-48.65mg/100g. for vitamins A. B. C respectively, while the antioxidant activity (DPPT) ranged from 0.05-35.JO¾ with the high temperature sample (IOI) having shown the highest activity apart from unsoakcd raw pigeon pea. I heminerals (mg/l 00) ranged from 0.06-110.03 (Ca). 0.12-140.52 (K). 0.05-11 52 (Na). 0 06 101.52 (P). 0.07-88.95 (Mg). 0.03-3.82 (Zn), and 0.05-4.94 (Fe). The antinulricnt level<; (mg/g) or the soaked peas were lower than the control and ranged from 0.23-0.33 {albloid). l.(iJ-2:51 {tannin). 0.53-1.01 (phenol). 4.03-5.73 (saponin). 1.2•1-1.65 (phy1a1l·!. 4.0(,-4.63 IU/g (trypsin inhibitor) and 2.J0-2.46 for hydrogen cyanide. Overall. s11.iki11~'. enhanced the release of vitamin C in the samples and the amount lost by leaching into the steep water were not significantly (p>0.05) different among the treatments. Signifier! losses were observed for vitamin B6 and protein and antinutrients were greatly reduced i the treated samples. I lowcver, soaking at 70C for 12 h was the most cfkc-1 ive nll·thod :n ... releasing the amino acids of pigeon pea as seen with the values obtained.