Abstract
In this study, the effect of different isolation techniques on the isolated proteins from pigeon pea was investigated. Water, methanol, ammonium sulfate, and acetone were used for the precipitation of proteins from pigeon pea. Proximate composition, and antinutritional and functional properties of the pigeon pea flour and the isolated proteins were measured. Data generated were statistically analyzed. The proximate composition of the water‐extracted protein isolate was moisture 8.30%, protein 91.83%, fat 0.25%, ash 0.05%, and crude fiber 0.05%. The methanol‐extracted protein isolate composition was moisture 7.87%, protein 91.83%, fat 0.17%, and ash 0.13%, while crude fiber and carbohydrates were not detected. The composition of the ammonium sulfate‐extracted protein isolate was moisture 7.73%, protein 91.73%, fat 0.36, ash 0.13%, and crude fiber 0.67%. The acetone‐extracted protein isolate composition was moisture 8.03%, protein 91.50%, ash 0.67%, and fat 0.30%, but crude fiber and carbohydrates were not detected. The isolate precipitated with ammonium sulfate displayed the highest foaming capacity (37.63%) and foaming stability (55.75%). Isolates precipitated with methanol and acetone had the highest water absorption capacity (160%). Pigeon pea protein isolates extracted with methanol and ammonium sulfate had the highest oil absorption capacity of 145%. Protein isolates recovered through acetone and methanol had the highest emulsifying capacity of 2.23% and emulsifying stability of 91.47%, respectively. The proximate composition of the recovered protein isolates were of high purity. This shows the efficiency of the extraction techniques. The isolates had desirable solubility index. All the isolation techniques brought significant impact on the characteristics of the isolated pigeon pea protein.
Highlights
IntroductionPigeon pea seeds have a growing season of 6–9 months, and are either harvested dry and used mainly in dal soup, or harvested earlier and eaten as a vegetable
Pigeon pea (Cajanus cajan) is a dry leguminous crop cultivated for food in Nigeria
The chemical composition is a simple and convenient way illustrating the purity of the protein isolate where higher protein content and lower content of other components, fat, ash, carbohydrate, and fiber, are highly desirable
Summary
Pigeon pea seeds have a growing season of 6–9 months, and are either harvested dry and used mainly in dal soup, or harvested earlier and eaten as a vegetable. The protein content of commonly grown pigeon pea cultivars ranges between 17.9 and 24.3 g/100 g (Salunkhe, Chavan, & Kadam, 1986) for whole grain samples and between 21.1 and 28.1/100 g for split seed. | 147 several high-protein genotypes have been developed with protein contents as high as 32.5% (Singh & Bains, 1988). The high-protein genotypes contain significantly higher (about 25%) sulfur containing amino acids, namely, methionine and cystine (Singh & Bains, 1988). Pigeon pea protein contains amino acids similar to that of soybean (Singh & Bains, 1988)
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