Effect of Combined Processing Methods on the Proximate and Mineral Composition of Pigeon Pea ( Cajanus Cajan ) Flour

Abstract

The combined effects of different processing methods on the proximate and mineral composition of pigeon pea flour samples were investigated. The pigeon pea seeds were soaked (control), soaked and boiled, soaked and fermented, soaked, boiled and fermented, soaked and sprouted, soaked sprouted and boiled, soaked, sprouted and fermented and soaked, sprouted, boiled and fermented. The proximate result (dry weight basis) showed increased protein The highest protein content (33.21%) was observed in the soaked, sprouted and fermented pigeon pea flour (SoSpFPPF) and this was significantly higher (p<0.05) than that (32.20%) of the soaked, sprouted, boiled and fermented pigeon pea sample (SoSpBFPPF) and other flours, ash, fibre but decrease in fat and carbohydrate contents of sprouted, fermented, and combined sprouted/fermented processes while the boiled processes had decreased protein, ash, fibre, fat and increased carbohydrate contents. The results equally showed that sprouting and fermentation significantly (p<0.05) increased the minerals analyzed and combined sprouting/fermentation tremendously increased them (calcium 141 – 176mg/100g, magnesium 115.5 – 166.28mg/100g, potassium 1205 – 1577mg/100g). The boiled processes recorded decreased mineral contents. This study gives an insight on the combined effects of sprouting, boiling and fermentation on the nutrients composition of pigeon pea. The results of this study leads to a better understanding of this legume (pigeon pea) thereby leading to their increased utilization at domestic and industrial levels.