Pigeon Pea Flour Research Articles

Comparative study of physicochemical, functional, antinutritional and pasting properties of taro (Colocasia esculenta), rice (Oryza sativa) flour, pigeonpea (Cajanus cajan) flour and their blends

Physicochemical, functional, antinutritional and pasting properties of taro, rice, pigeonpea flours and their blends were determined and related to each other using Pearson correlation and Principal Component Analysis (PCA). Taro flour was significantly (P < 0.05) different from other flours due to its highest ash, crude fiber, lower fat and protein content and exhibited lowest L∗, ΔE, foaming capacity (FC) and highest WSI (water solubility index), WAC (water absorption capacity) and OAC (oil absorption capacity) as compared to rice and pigeonpea flour. Different blends were prepared incorporating the ratio of taro flour at 20 g/100 g, 30 g/100 g, 40 g/100 g, 50 g/100 g, 60 g/100 g levels with the blends consisting of equal proportions of rice and pigeonpea flour. Increased concentration of taro flour in the blends resulted in shifting of the blends towards the right positive score of first principal component (PC1) thereby indicating the detection of blends containing 40 g/100 g taro flour with an ease in the admixture of different flours. Taro flour contained higher oxalate, pasting temperatures (PT), peak viscosity (PV), trough viscosity and polyphenol content while lesser amount of phytate and lower setback viscosity than other flours.

Effect of Blending on the Composition and Acceptability of Blends of Unripe Banana and Pigeon Pea Flours

Proximate composition, amino acid profile, trace minerals, functional properties and organoleptic evaluation of blends of unripe banana and pigeon pea flours were studied. The proximate composition of the blends showed that addition of pigeon pea significantly (p 0.05) decreased. The results showed that blending of pigeon pea with unripe plantain would produce meals of balanced nutrient densities for adults.

Physicochemical, nutritional and organoleptic evaluation of cookies from pigeon pea (Cajanus cajan) and cocoyam (Xanthosoma sp) flour blends

Cookies were made from pigeon pea ( Cajanus cajan ) and cocoyam ( Xanthosoma sagittifolium ) flour blends. Pigeon pea flour (PPF) was mixed with cocoyam flour (CF) at ratios of 20:80, 30:70, 40:60, 50:50 and 60:40 respectively . The cookies were evaluated for proximate composition, saponins, oxalate, trypsin inhibitors, in -vitro protein digestibility, in -vitro carbohydrate digestibility, physical and sensory qualities. Standard experimental protocols were employed in the estimation of all indices. The protein content s of the cookies were significantly different (p&lt;0.05) from each other and ranged from 10.89 to 11.60% with cookies from 60:40 PPF to CF having the highest value of 11.60% and cookies 20:80 PPF to CF having the least value of 10.89%. T he level s of antinutrients analyzed were low with saponin content ranging from 0.05 to 0.08mg/100g; trypsin inhibitors ranging from 0.08 to 0.11mg/100g and oxalate content between 0.06 to 0.68mg/100g. There were significant differences (p&lt;0.05) observed in the in-vitro digestibility (protein and carbohydrate) with cookies made from 20:80 PPF to CF having the highest protein and carbohydrate in -vitro digestibilities of 64.81% and 67.35% , respectively. Results from the physical evaluation of the cookies revealed that the diameter and spread ratio of the cookies were significantly different (p&lt;0.05) from each other and decreased with increasing levels of pigeon pea flour. Data obtained from the sensory evaluation indicated that the mean scores for taste, colour, general acceptabil ity and texture were generally high for cookies containing at least 50% cocoyam flour. However, cookies made from 20:80 PPF to CF had the highest mean scores for all the parameters assessed and were not significantly (p&gt; 0.05) different from the control (100% wheat). It may, therefore be concluded from the strength of this work that cookies produced from 20% pigeon pea flour and 80% cocoyam flour have great potential as they compared favourably with cookies produced from wheat. The use of this composite flour would go a long way in reducing dependency on wheat flour in countries that import wheat.

Physicochemical and Sensory Properties, and &lt;i&gt;In-Vitro&lt;/i&gt; Digestibility of Biscuits Made from Blends of Tigernut (&lt;i&gt;Cyperus esculentus&lt;/i&gt;) and Pigeon Pea (&lt;i&gt;Cajanus cajan&lt;/i&gt;)

Objective: The study explored the potential of tigernut and pigeon pea flour blends in the preparation of biscuits. Materials and methods: Tigernut and Pigeon pea seeds were processed into flour and formulated into blends. The chemical composition of the flours and biscuits prepared from the flour blends as well as in-vitro (starch and protein) digestibility, physical and sensory properties of the biscuits were evaluated using standard methods. Results: The chemical composition such as protein, moisture, fat, ash, crude fiber, ash, energy, iron, calcium, zinc and phosphorus contents of composite biscuits ranged from (11.64 to 17.81%), (4.11 to 6.03%), (12.80 to 18.40%), (2.43 to 3.63%), (3.81 to 4.95%), (437.84to 453.36kcal) , (3.18 to 3.81mg/100g), (60.15 to 87.69mg/100g), (0.50 to 1.27mg/100g) and (223.19 to 248.17mg/100g) respectively and were significantly (p. 0.05) higher than 100 % wheat biscuit. The composite biscuits had poor starch digestibility (25.43 to 44.18 %) than 100 % wheat flour biscuit (57.25 %) as well as high protein digestibility (60.20 to 71.57 %). Biscuits prepared from tigernut and pigeon pea flour blends were significantly (p. 0.05) higher in width and spread ratio than control samples while their break strength decreased with increase in pigeon pea flour addition. There were no significant (p.0.05) differences in appearance, flavour, crust colour and overall acceptability between composite biscuits and control. Conclusion: This study reveals that tigernut and pigeon pea flour could be used in the production of nutritious biscuit and confirms their potential as a functional food especially for diabetic and obese patients due to their low starch and high protein digestibility.

Effect of sprouting and pregelatinization on the composition and sensory properties of flaked breakfast cereal produced from sorghum-pigeon pea blends

Sprouted (96-hour) and pregelatinized (780C) sorghum grains were milled and blended with graded proportions of pigeon pea (100:0, 80:20; 70:30; 60:40; 50:50) and used to formulate flaked breakfast cereal. A commercial ready-to-serve breakfast cereal served as product control. Thecomposite flour blends and the formulated ready-to-serve breakfast cereals were analyzed for selected mineral composition and sensory quality. Results showed significant increase (p.0.05) in phosphorus, sodium and potassium content of sprouted samples and a decrease of calcium in thepregelatinzed samples. The presence of 20% level of pigeon pea flour improved some sensory attributes(colour, consistency flavour, mouth-feel, texture and overall acceptability) of the pregelatinized product and had a significant increase(p

Physico-chemical, Energy, Minerals, Vitamins, and Sensory Properties of Wheatbased Biscuit Supplemented with African yam-bean, Cowpea, Pigeon pea, Wateryam, Cocoyam and Plantain flour

Objective: The paper examined the physico-chemical properties, energy, minerals and vitamins and sensory attributes of wheat-based biscuits supplemented with fermented flours. Materials and methods: The food materials were processed into flour and put in a polyethylene bag. The flour batches were subjected to natural fermentation in de-ionized water in the ratio of 1:3 (w/v) at 28 ± 20C for 24 hours. The fermented samples were dried at 55 ± 20C in a drought air oven, hammer milled into fine flour (70mm mesh screen) and stored in a refrigerator until used for the chemical analysis and production of biscuits. The blends were formulated thus: 70% wheat flour and legume, tuber; root and plantain contributed 25, 5, 3 and 2%, respectively. The control sample was 100% wheat flour. The biscuits were analyzed for physical, chemical, vitamin, energy, and sensory attributes using standard techniques Results: The test biscuits contained 14.26 - 16.20% protein, 70.06 -72.26% carbohydrate, 4.76 -6.40% ash, 1.88 - 2.18% fat, 6.10 – 7.02% fibre and 357.56 – 373.28 kilocalories. The mineral contents were moderate except for calcium, phosphorus, potassium and sodium that ranged from (74.20 – 77.10mg, 75.13 - 110.50mg, 170.20 -175.00mg and 720.00 -731.10mg, respectively). The vitamin contents were moderate. The physical properties of biscuit samples were comparable to that of the control except that fermentation decreased the weight and the width of the samples. Sensory evaluation results showed that the biscuits containing plantain were not significantly different (P≥ 0.05) from the 100% wheat flour biscuits. Conclusion: The findings of the present study showed that wheat-based biscuits supplemented with other food crops can produce biscuits that are organoleptically acceptable with a higher nutrient density than their 100% wheat biscuit counterparts. Keywords: Physical and sensory qualities, energy and nutrient composition, fermented composite flours, biscuits

Utilisation of pigeon pea ( Cajanus cajan L) byproducts in biscuit manufacture

Biscuits were prepared by substituting wheat flour with dehulled pigeon pea ( Cajanus cajan L) flour (PPDF) or pigeon pea byproduct flour (PPBF). PPBF was obtained by recovering edible cotyledon material from milling byproducts. PPBF had a higher level of protein (29.42 g/100g) compared to PPDF (24.67 g/100g). Composite flour blends were prepared by substituting wheat flour (WF) with either PPDF or PPBF at 95:5, 90:10, 85:15, 80:20 and 75:25 incorporation levels. Biscuits were analysed for composition, physical and sensory parameters. Protein content of PPDF and PPBF fortified biscuits increased by 1.3 and 1.4 times respectively compared to control along with a significant increased in fibre content. Results indicate that good quality biscuits with increased levels of protein and fibre can be prepared by substituting wheat flour using 85:15 of PPDF or 90:10 of PPBF without significantly affecting the sensory quality of biscuits. This study demonstrates the potential feasibility of incorporating pigeon pea milling byproducts in the manufacture of biscuits.

Nutritional evaluation of cookies produced from pigeon pea, cocoyam and sorghum flour blends

Cookies were produced from pigeon pea (Cajanus cajan), sorghum (Sorghum bicolor) and cocoyam (Xanthosoma sagittifolium) flour blends. Ten different cookie formulations were produced. The cookies were evaluated for proximate composition, antinutritional factors and protein quality. The protein content ranged from 6.40% for cookies from 100% cocoyam flour (CF) to 12.97% for cookies from 100% pigeon pea flour (PF). Only four out of the ten cookie formulations had the FAO/WHO minimum recommended protein content of 10%. Low levels of antinutritional factors such as tannins, oxalate, saponins, trypsin inhibitors, hydrogen cyanide and phytates were observed. Diets made from cookies with minimum protein content of 10% were similar to the casein diet in maintenance weight, food intake, digested nitrogen, nitrogen balance, biological value and net protein utilization when fed to rats. It is concluded that cookies from the flour blends showed promise in helping to combat protein malnutrition in those countries where protein malnutrition poses a threat. Key words: Protein quality, cookies, antinutritional factors.

Evaluation of the Proximate, Pasting and Sensory Characteristics of Cassava Flour (Fufu) Fortified with Pigeon Pea Flour

The nutritious value of Fufu-fermented cassava flour was improved through supplementation with 10, 20, 30 and 40% pigeon pea flour and the products were subjected to proximate composition, pasting characteristics and sensory tests, with 100% cassava flour as control. The results showed that the pigeon pea Fufu flour contained 7.70% protein, 0.27% fat, 1.08% ash at 10% level of inclusion and this increased to 16.45, 0.54 and 1.24% for protein, fat and ash respectively at 40% level of inclusion. Meanwhile, the carbohydrate contents decreased from 90.28 to 80.81% at 10% and 40% inclusion of pigeon pea flour respectively. Pasting characteristic decreased with increased pigeon pea inclusion. Peak viscosity decreased from 341.92 to 219.80 (RVU) final viscosity from 301.71 to 191.00 (RVU), setback value from 82.29 to 58.21 (RVU) likewise the peak time from 4.93 to 4.33mina at 10% and 40% level of inclusion of pigeon pea respectively. There was a slight significant difference in overall acceptability between 10% level of inclusion and the control (100% cassava flour).

The Effect of Steeping with Chemicals (Alum and Trona) on the Proximate and Functional Properties of Pigeon Pea (Cajanus cajan) Flour

The Effect of Steeping with Chemicals (Alum and Trona) on the Proximate and Functional Properties of Pigeon Pea (Cajanus cajan) Flour

Nutrient Composition And Organoleptic Attributes Of Gruel Based On Fermented Cereal, Legume, Tuber And Root Flour

The nutrient composition and organoleptic attributes of gruel based on blends of 24-hour fermented wateryam (WY), cocoyam (CY), plantain (PT), african yam- bean (AYB), cowpea (CP), pigeon pea (PP) and corn (C) flour were examined. A batch of each food-grain was picked clean, sun-dried, hammermilled into flour(40mm mesh screen) and put in polyethylene bag. Root, tuber and plantain were first peeled, sliced, sun-dried and milled into flour(40mm mesh screen) and also put in polyethylene bag. The flour batches were separately put in a container and were subjected to natural fermentation in de-ionized water in the ratio of 1:3 (w/v) at 28 ± 20C for 24 hours as pilot studies indicated that fermenting beyond this period produced off-odour in tuber, root and plantain. The fermented samples were dried at 55 ± 20C in a drought air oven (Gallenkamp, BS Model 250 size 2 UK), hammer milled into fine flour (70mm mesh screen) and stored in a refrigerator( 5 ± 20C) until used for the chemical analysis and production of gruels. The nutrients of the flour were determined by standard methods. The flour was blended in a ratio of 70: 30 to prepare various gruels on protein basis. Legume flour formed 70% of the blends. The C, WY, CY, PT flour formed the other 25, 5, 3 and 2% of the blends, respectively. Corn flour traditionally used to make gruels served as the control. The nutrient levels and organoleptic attributes of the gruels were evaluated using standard methods. The data was statistically analyzed using means, standard error of the means and Duncan’s multiple range test to separate and compare means. Fermentation caused increases in various nutrients. African yam-bean, cowpea, pigeon pea, water-yam and cocoyam flour had increases in protein due to fermentation except for corn and plantain. It increased fat only in AYB, CY and PT. Ash and fibrewere decreased in all the flour samples due to fermentation. The results showed that the gruel samples made from fermented blends contained various proportions of nutrients that ranged from 18.24 - 21.34% protein, 1.80 - 2.61% fat, 1.66 - 2.86% ash and 73.98 - 77.14% carbohydrate. The mineral levels were moderate except for phosphorus and calcium that ranged from 360 - 626mg and 318.20 - 376.60mg, respectively. The CP24C24CY24PT24 blend had the highest nutrients except for fat, carbohydrate and copper as against other test blends. The blend that had the highest nutrients had the highest organoleptic attributes. As judged by the results, the blend that had high food potentials could be used ascomplementary foods.Keywords: Gruel, nutrient composition , fermented blends, organoleptic test, cocoyam, Xanthosoma sagittifolium.

Functional properties of processed pigeon pea (&lt;i&gt;Cajanus cajan&lt;/I&gt;) flour

Pigeon pea seeds (Cajanus Cajan) were carefully selected cleaned and divided into two lots for flour production. One portion was germinated following soaking in water for 36 hours, with water change every 6 hours, at a ratio of 1:10 including an hour air rest before re-soaking. The seeds were germinated to obtain root length of 5 cm. the functional properties of the flours were determined. Germination increased water absorption capacity, bulk density, oil absorption capacity, foaming capacity, foaming stability, emulsion activity, nitrogen solubility and decreased gelatin and wetability of the pigeon pea flour. Germinated pigeon pea flour has great potentials in food prperations that require hydration to improve handling characteristics.Keywords: Pigeon pea, flour production, food, germinated

Semolina supplementation with processed lupin and pigeon pea flours improve protein quality of pasta

The objective of this work was to study the effect of processing (alcoholic extraction, fermentation and germination) on protein quality of lupin ( Lupinus angustifolius L. var. Troll and Emir) and pigeon pea ( Cajanus cajan L. var. Aroito) flours. Second, the effect of semolina supplementation with the processed legume flours on protein quality of pasta was also evaluated. For protein quality evaluation amino acid composition and chemical score (CS) were determined in raw and processed legume flours as well as cooked semolina pasta supplemented and non-supplemented with processed legumes. Alcoholic extraction did not cause important changes in the amino acid profile of lupin seeds. Certainly, sulphur amino acid content of ethanol extracted lupin flours was reduced but levels remained similar to those usually found in other legumes. However, fermentation and germination of pigeon pea seeds improved some essential amino acids and slight changes in CS indexes were observed. Moreover, semolina supplementation with processed lupin and pigeon pea flours improved protein quality of pasta as a result of higher CS and EAA levels compared to the control cooked semolina pasta. Therefore, ethanol extracted lupin, as well as fermented and germinated pigeon pea seeds are suitable protein sources for formulating new pasta products.

Fermentation of Millet (Pennisetum americanum) and Pigeon Pea (Cajanus cajan) Seeds for Flour Production: Effects on Composition and Selected Functional Properties

The effects of period of fermentation on the chemical composition and selected functional properties of millet (Pennisetum americanum) and Pigeon pea (Cajanus cajan) seed flours were examined. The fermentation time ranged from 24-96 h. Flours of the unfermented seeds served as controls . Fermentation for 24 h decreased (p 0.05) occurred in the total ash of both flours with increase in fermentation time except at the 96 h of pigeon pea. Tannin level was lowest in both flours at 72 h. Significant (p<0.05) decreases in cyanide occurred in pigeon pea from the 24 h and was lowest at the 72 h. Phytate was low in both flours. A 10% ( / ) gruel of millet and pigeon pea flour w v exhibited 363 cp and 380 cp apparent viscosity respectively at 72 h fermentation. Significant (p<0.05) reduction in water absorption capacity occurred only at the early stages (24 and 48 h) of fermentation in millet. Water Solubility Index increased in both flours with increase in fermentation period while reconstitution time reduced significantly (p<0.05). Least gelation concentration increased by 100% in pigeon pea at 48 h and 72 h. Fermenting for 72 h seem to offer some advantages over other periods.

Chemical and organoleptic evaluation of Moi-moi based on fermented wateryam, Cocoyam, plantain, African yam bean, cowpea, pigeon pea and corn flours

The chemical composition and organoleptic attributes of moi-moi (boiled cowpea paste) based on blends of fermented Wateryam (WY), Cocoyam (CY), Plantain (PT), African Yam Bean (AYB), Cowpea (CP), Pigeon pea (PP) and Corn (C) flours were determined. The foods were separately purchased, cleaned, fermented for 24h, dried and hammer milled into fine flours (40mesh screen). The composite flours were produced at a ratio of 70:30 (protein basis) to prepare moi-moi. Cowpea flour (100%) served as the control. The nutrient content of the moi-moi and its organoleptic properties were evaluated using standard procedures. The products had high protein (24.20%– 28.37%), fat (2.7%-3.57%) and carbohydrates (62.77%-68.72%). The mineral levels were moderate except for phosphorus whose values ranged from 410–678mg. The control had the least value of phosphorous (226.00mg). The products were highly accepted except for the AYB24C24WY24 blend. The CP24C24CY24PT24 blend was much more accepted (7.60) as against those of the other test samples. Only the AYB24C24WY24 blend had a score below 50% of the hedonic scale. The PP24C24WY24 and the CP24C24CY24PT24 moi-moi were generally accepted. The composites could be used to prepare traditional complementary foods..Journal of Biomedical Investigation Vol. 5 (1) 2007: pp. 37-43

Comparative study of the functional, thermal and pasting properties of flours from different field pea ( Pisum sativum L.) and pigeon pea ( Cajanus cajan L.) cultivars

Physicochemical, functional, thermal and pasting properties of flours from field pea (LFP-48 and PG-3) and pigeon pea (AL-15 and AL-201) cultivars were determined and related to each other using Pearson correlation and principal component analysis (PCA). Field pea flours (FPF) were significantly ( P < 0.05) different from pigeon pea flours (PPF) in their lower ash and higher fat and protein contents. FPF also exhibited higher L ∗, Δ E value, water solubility index (WSI), oil absorption capacity (OAC), foaming capacity (FC) and lower a ∗, b ∗ value, water absorption index (WAI) and water absorption capacity (WAC) in comparison to PPF. FPF differed significantly from PPF in exhibiting lower transition temperatures ( T o, T p, T c), enthalpy of gelatinization (Δ H gel), peak height index (PHI) and higher gelatinization temperature range ( R). PCA showed that LFP-48 and PG-3 flours were located at the far left of the score plot with a large negative score, while the AL-15 and AL-201 flours had large positive scores in the first principal component. Several significant correlations between functional, thermal and pasting properties were revealed, both by Pearson correlation and PCA. Pasting properties of the flours, measured using the rapid visco analyzer (RVA), also differed significantly. PPF were observed to have higher pasting temperature (PT), peak viscosity (PV), trough viscosity (TV), breakdown (BV), final viscosity (FV) and lower setback viscosity (SV) as compared to FPF.

Fermented Pigeon Pea (Cajanus cajan) Ingredients in Pasta Products

Pigeon pea (Cajanus cajan var. aroíto) seeds were fermented in order to remove antinutritional factors and to obtain functional legume flour to be used as pasta ingredients. Fermentation brought about a drastic reduction of alpha-galactosides (82%), phytic acid (48%), and trypsin inhibitor activity (39%). Fermented legume flours presented a notable increase of fat and total soluble available carbohydrates, a slight decrease of protein, dietary fiber, calcium, vitamin B2, vitamin E, and total antioxidant capacity, and a decrease of soluble dietary fiber, Na, K, Mg, and Zn contents. No changes were observed in the level of starch and tannins as a consequence of fermentation. The fermented flour was used as an ingredient to make pasta products in a proportion of 5, 10, and 12%. The supplemented pasta products obtained had longer cooking times, higher cooking water absorptions, higher cooking loss, and higher protein loss in water than control pasta (100% semolina). From sensory evaluations, fortified pasta with 5 and 10% fermented pigeon pea flour had an acceptability score similar to control pasta. Pasta supplemented with 10% fermented pigeon pea flour presented higher levels of protein, fat, dietary fiber, mineral, vitamin E, and Trolox equivalent antioxidant capacity than 100% semolina pasta and similar vitamins B1 and B2 contents. Protein efficiency ratios and true protein digestibility improved (73 and 6%, respectively) after supplementation with 10% fermented pigeon pea flour; therefore, the nutritional value was enhanced.

Germinated Cajanus cajan seeds as ingredients in pasta products: Chemical, biological and sensory evaluation

Pigeon peas ( Cajanus cajan) seeds were germinated for 4 days at 20 °C in darkness in order to improve the nutritional quality of seeds. Germination brought about a sharp reduction of α-galactosides, phytic acid and trypsin inhibitor activity (83%, 61% and 36%, respectively) and an increment of vitamin B 2 (145%), vitamin C (from negligible amounts to 14 mg/100 g d.m.), vitamin E (108%) and total antioxidant capacity (28%). These flours were used as ingredients to produce pasta products in a proportion of 5%, 8% and 10%. The supplemented pasta products had shorter cooking time and higher water absorption, cooking and protein losses in water than had control pasta (100% semolina). From sensory evaluation, fortified pasta generally had acceptability similar to control pasta. Cooked pasta with the highest level of substitution (semolina:germinated pigeon pea flour at 10%) was chemically and biologically evaluated and results showed that protein, fat, dietary fibre and mineral contents were improved. Fortified pasta provided more vitamin B 1, B 2, E and antioxidant capacity than did control pasta. Biological assessment of fortified, cooked pasta indicated that true TD and PER value increased by 12% and 64%, respectively, in comparison with control. The germinated pigeon pea flour can be an excellent ingredient to increase the nutritional value of semolina pasta without affecting the sensory properties.

Production And Evaluation Of Doughnuts And Biscuits From Maize – Pigeon Pea Flour Blends

Flour blends of maize and pigeon pea were composite at replacement levels of 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80% and 90%. The nutrient contents of the flour blends were determined using standard methods. The various flour blends were used for the preparation of doughnuts and biscuits. These products were analyzed for their proximate composition and sensory attributes. The protein content of the blends increased steadily with increasing content of pigeon pea flour (PPF) (9.05% in 90:10.MF: PPF to 22.72%in 10:90,MF:PPF) while carbohydrate decreased . Similarly the protein content of the biscuits and doughnuts increased with increasing supplementation with pigeon pea. Protein contents in biscuit increased from 8.76% in 90:10, MF:PPF to 14.83% in 10:90, MF:PPF samples. Corresponding figures for doughnuts were 9.13% to 16.45%. Biscuits made from either maize flour (MF) alone or wheat flour alone were more generally accepted than those made from the various blends (p0.05). Key words: Biscuits, doughnuts, Sensory evaluation, maize-pigeon pea flour blends. Nigerian Food Journal Vol.22 2004: 147-153

Moisture sorption isotherms and modeling for pre-cooked flours of pigeon pea ( Cajanus cajans L millsp) and lima bean ( Canavalia ensiformis)

The moisture sorption isotherms for pre-cooked flours of pigeon pea and lima bean were determined using the static method of saturated salt solution in a range of water activity from 0.20 to 0.97 at 18, 28, 38, and 48 °C and fitted by the Henderson, Chung and Pfost, and Ratti, Crapiste and Rotstein models. The moisture content of the material tested varied from 8% to 60% (dry basis). The agreement between experimental and predicted values is good for three models; nevertheless the Ratti, Crapiste and Rotstein (1989) model gave a better fit of the experimental data. The net isosteric heat of water sorption, estimated by applying Claussius-Clapeyron equation to sorption isotherms at mean temperatures of 23, 33 and 43 °C, was found to be different for pigeon pea flour and lima bean flour. The net isosteric heat of sorption for two flours increased with increasing moisture content and decreased with increasing temperature.