Studies on the Intrinsic Physico-Chemical Properties of Pigeon Pea (Cajanus cajan L.)Seed Flour
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Faculty of Agriculture, University of Ruhuna, Sri Lanka
Abstract
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Intritlsic physico~chemical properties of pigeon pea (Cajanus cajan L cv. IITA 8860) s~ed flour
c '(were investigated .. The results indicated that although pigeon pea seed weight, volume and
/density were in the range reported for 'some [commonly consumed seed legumes, ~he seed
,"exhibited lower hydration and swelling coefficients. The seed flour was a good gel-forming
agent; more hydrophobic but less lipophilic in 'nature; and it had poor foaming qualities and
'poor emulsion stability. Furthermore', its protein showed least solubility at pH 4.0 .
Keywords
Q Science (General)