2025-03-27https://repository.covenantuniversity.edu.ng/handle/123456789/32427Intritlsic 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 .application/pdfQ Science (General)Article