FUNCTIONAL PROPERTIES AND PASTING CHARACTERISTICS OF FLOUR FROM FIVE VARIETIES OF NIGERIAN PIGEON PEA (CAJANUS CAJAN)

¹Adenekan, M.K, ³Awonorin, S.O, ¹Oguntoyinbo, S.I, ²Nupo, S.S and ¹Odunmbaku, L.A

¹Food Technology Department, Moshood Abiola Polytechnic, Abeokuta, Nigeria.

²Nutrition and Dietetics Department, Moshood Abiola Polytechnic, Abeokuta, Nigeria.

³Food Science and Technology Department, Federal University of Agriculture, Abeokuta, Nigeria.

E-mail: adenekanmonilola2011@gmail.com

ABSTRACT

The functional and pasting characteristics of flour produced from five selected varieties of Nigerian Pigeon pea, namely, NSWCC-46, NSWCC-35, NSWCC-18, NSWCC-28, and NSWCC-32 were evaluated. The functional properties include: loosed bulk density (0.4g/cm³); packed bulk density (0.6 to 0.7g/cm³); water absorption capacity (119.0 to 125.0%); oil absorption (123.5 to 133.3%); foaming capacity (16.3 to 29.2%); foaming stability (13.6 to 34.3%); emulsifying property (0.2 to 0.4%); solubility (0.9 to 12.1%) and least gelation capacity (6.0 to 8.0%). The  pasting characteristics were:  peak  (3.53  to  61.83 RVU);  trough (1.67 to 56.1 RVU); breakdown  values (1.83  to  6.53  RVU), final  viscosities (11.43 to 92.08 RVU);  set back values (6.67 to7.03 RVU); peak time (9.75 to 23.83mins); and pasting temperature (94.13 to 95.45 ºC). The overall results of this study   have shown that the measured quality indices should provide base line data for value addition in the use of pigeon peas in food systems and enhance the production and utilization potentials of the crop, including food security for the country.