Effect of processing methods on the physiochemical and antioxidant properties of two pigeon pea varieties:- Odoabuchi, Emmanuela 0.

ABSTRACT

This study evaluated the effect of processing methods (boiling, roasting & sprouting) on the physio-chemical and antioxidant properties of pigeon pea varieties. The result of the proximate composition showed that the boiled white pigeon pea had the highest moisture content and fat content of I 1.60% and 5.1 9% respectively, roasted brown pigeon pea had the highest ash and fibre content of 5.04% and 5.3 I% and protein value of 24.36% while the sprouted white pigeon pea had the highest carbohydrate value of 60.09%.The mineral composition showed that sprouted white pigeon pea had the highest calcium and iron content of I 24.00mg/l 00g and 11.3 8mg/l 00g, respectively while boiled brown pigeon pea had the highest magnesium content of 80.65mg/l 00g. The result of the functional properties showed that the raw brown pigeon pea had the highest bulk density of 0.71g/g, roasted and boiled white pigeon peas had the highest oil absorption capacity of 2.97mg/ml, roasted white pigeon pea had the highest water absorption capacity and swelling index of 2.25g/ml and 3.51 % respectively. Boiled brown pigeon pea had the highest wettability of 59.70% while the raw white pigeon pea had the highest gelatinization value of 84.000°. The anti-nutrient of the two pigeon pea varieties showed that the raw brown pigeon pea had the highest phytate and tannin contents of 2.55% and 0.94Mg/100g respectively while the raw white pigeon pea had the highest trypsin inhibitors content of 9.04Tiu/ng. The result of the anti-oxidant activity of the two varieties of pigeon peas showed that raw brown pigeon pea had the highest FRAP and Total flavonoid 7.86% and 1.02% respectively. The raw white pigeon pea had the highest total phenol of 137.05mg/100g. Boiled brown pigeon pea had the highest ABTS of 141. l 0% while the boiled white pigeon pea had the highest DPPH value of 103.25µg/ml.The findings of the study showed that the white variety of the pigeon pea had better proximate composition and mineral content and functional properties while the brown had highest anti-nutrients and anti-oxidant activity. Also roasted was observed to improve the nutritional properties of the pigeon peas.