Physicochemical and sensory characteristics of soy sauce substituted with pigeon pea (Cajanus cajan (Linn.))

C Retnaningsih,A Surya,Sumardi Sumardi,Meiliana Meiliana

doi:10.1088/1755-1315/102/1/012047

C Retnaningsih, A Surya + Show 2 more

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https://doi.org/10.1088/1755-1315/102/1/012047

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Abstract

The objective of this study wasto investigate the physicochemical and sensory properties of the soy sauce substituted with pigeon pea. Soybean was substituted by 20%, 50%, 75%, and 100% of pigeon pea. The observation included viscosity, total solids, protein levels, antioxidant activity, and sensory characteristics. The results showed that the more substitution of pigeon pea, the less the protein content of soy sauce and the more the antioxidant activity as well as total solids. The most favored group was 25% pigeon pea substitution. It is suggested that soy sauce could be prepared using 25% to 75% pigeon pea substitution.

Highlights

Pigeon pea (Cajanuscajan (Linn.))is a group of nuts with 20.7% of proteinand 1.4% of fat contents and it could be used as black soybean substitution in making soy sauce due to their similar properties in shape, color, and seed size [1]
The results showed that the more substitution of pigeon pea, the less the protein content of soy sauce and the more the antioxidant activity as well as total solids
It is suggested that soy sauce could be prepared using 25% to 75% pigeon pea substitution

Summary

Introduction

Pigeon pea (Cajanuscajan (Linn.))is a group of nuts with 20.7% of proteinand 1.4% of fat contents and it could be used as black soybean substitution in making soy sauce due to their similar properties in shape, color, and seed size [1]. Pigeon pea contains antioxidants such as polyphenols, isoflavones, phenols, phenolic acids and derivatives, flavonoids, tocols, phospholipids, amino acids, peptides, phytic acid, ascorbic acid, pigments, and sterols [1]. Pigeon pea containsa low level of antinutrition compounds such as antitrypsin, hemagglutinin, and phytic acid. Phytic acid is not desirable because it can bind minerals and proteins and decrease the bioavailability of iron in the body. The content of phytic acid in pigeon pea flour is 0.77% and can be eliminated. Washing, soaking, boiling, steaming, and fermentation process can decrease phytic acid by 91-97% [2]

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