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Food Science and Technology International
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Effect of Various Pre-treatments on Functional, Physiochemical, and Cooking Properties of Pigeon pea (Cajanus cajan L)

B.K. Tiwari

Department of Pulse Processing, Indian Institute of Crop Processing Technology, Pudukkottai Road Thanajvur - 613005 Tamil Nadu, India, brijesh_t27{at}yahoo.co.in

U. Tiwari

Department of Home Science, Women's Christian College, Madras University, Chennai, India

R. Jagan Mohan

Department of Pulse Processing, Indian Institute of Crop Processing Technology, Pudukkottai Road Thanajvur - 613005 Tamil Nadu, India

K. Alagusundaram

Department of Pulse Processing, Indian Institute of Crop Processing Technology, Pudukkottai Road Thanajvur - 613005 Tamil Nadu, India

Physicochemical, functional, pasting, and cooking properties of dehulled pigeon pea (Cajanus cajan L) splits and flour processed by different pre-treatments (dry, wet, and newly proposed hydrothermal pretreatment) were studied. There was no significant difference ( p < 0.05) in protein and carbohydrate content of pre-treated pigeon pea samples except ash content for wet method and lipid content for dry method. Significant differences were observed in some physicochemical properties such as physical dimensions, hydration, and swelling capacity. Water absorption and oil absorption capacity were significantly higher for hydrothermally pre-treated grain with reduced foaming capacity and stability as compared to other pre-treatments. Pasting profile of hydrothermally treated pigeon pea showed lower value on peak viscosity (0.90Pa.s) and breakdown (0.002Pa.s), with higher pasting temperature (87.5°C). Hydrothermally treated pigeon pea splits were found to be superior in terms of cooking properties compared to other pre-treatments.

Key Words: pigeon pea • Cajanus cajan • legume • functional properties • cooking properties

Food Science and Technology International, Vol. 14, No. 6, 487-495 (2008)
DOI: 10.1177/1082013208101023
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