The potential of NaCl elicitation on improving antioxidant capacity and functional properties of sprouted pigeon pea (Cajanus cajan) flour

Abstract

This study aims to evaluate the potential of elicitation using NaCl for improving the antioxidant capacity (total flavonoid content, radical scavenging activity, and reducing power) and functional properties (water absorption capacity/WAC, water holding capacity/WHC, oil absorption capacity/OAC, oil holding capacity/OHC, and emulsion stability/ES) of sprouted pigeon pea (Cajanus cajan) flour. It compared the flours processed from sprouted pigeon pea flour elicited by NaCl, sprouted pigeon pea flour, and non-sprouted pigeon pea flour. Sprouted pigeon pea flours prepared without and with elicitation technique were obtained by immersing pigeon peas in distilled water or 50 mM NaCl solution for 8 hours and followed by germination for 48 hours. The flours were produced by drying both raw pigeon pea and pigeon pea sprouts at a temperature of 80°C, then processed into flour and sieved. The results show that flour prepared with NaCl-elicitation has the highest antioxidant capacity as well as the highest WAC, WHC, OAC, OHC, and ES values. It indicates that elicitation by NaCl potentially enhances the functional properties and antioxidant capacity of sprouted pigeon pea flour. Thus, the elicitation technique by NaCl can be considered as a technique to improve the antioxidant capacity and functional properties of legume flour.