Evaluation Of The Functional Properties Of Pigeon Pea ((Jajanus Cajan) Flour Processed By Different Methods.

ABSTRACT

The functional properties of pigeon pea flours produced by boiling, soaking and toasting were evaluated. The properties included; bulk density, water and oil absorption capacities, foam capacity and stability, emulsification capacity, gelatioin capacity, gelatinization temperature, protein volubility. The water absorption capacities of the flours showed a wider range of difference than the oil absorption capacities of the flours. The toasted flour showed the least bulk density. The boiled flour showed both the highest foaming capacity and highest foam stability. The boiled flour showed a higher capacity of emulsification than both 4d and toasted flours which did not show any difference The toasted flour had the lowest least gelation concentration and the boiled flour showed the highest. The toasted flour showed the least gelatinization temperature. The toasted flour also showed the highest protein solubility at both sides of the pH.