Pigeon Pea Seeds Research Articles

Influence of germination time on free amino acids, phenolic compounds and γ-aminobutyric acid in pigeon pea (Cajanus cajan (L.) Huth) seeds

This research studied the influence of phytochemical compounds on the germination time of pigeon pea (Cajanus cajan (L.) Huth). Over the 72 hours germination period, the contents of total and most individual free amino acids, particularly histidine, showed substantial increases. The content of γ-aminobutyric acid (GABA) was also greatly increased, from 0.24 µg/g to 2.7 µg/g, representing a nearly ninefold increase. The total phenolic content (TPC) and total flavonoid content (TFC) were positively related with germination time, with TPC highest at 62.49 mg GAE/100 g DW at 72 h, and TFC increased from 18.87 mg RE/100 g DW to 30.05 mg RE/100g.DW at 72 hours. The contents of individual phenolic acids and flavonoids, such as, protocatechuic acid, p-coumaric acid, ferulic acid and rutin, experienced noticeable increases. However, vanillic and catechin were only detectable at 72 hours, respectively. Antioxidant capacity measured by DPPH and FRAP assays increased from 102.30 to 128.95 mgTE/100g DW and 694.13 to 836.93 mg FeSO4/100g DW mmol/g, respectively, and therefore highlighting the enhanced antioxidant potential of germinated pigeon pea. The results from Fourier-transform infrared spectroscopy (FTIR) supported these findings. The study emphasizes the potential of germination to enhance the phytochemical compounds of pigeon pea seeds.

Unpicking the changes in content, structural properties and in vitro digestibility of pigeon pea seed proteins as influenced by imbibition and heating in sodium bicarbonate

BackgroundPigeon pea proteins are underutilised mainly because of the long cooking time of the legume seeds. Traditionally, this is mitigated by cooking pigeon pea seeds in sodium bicarbonate (NaHCO3). This study investigated whether, and to what degree, directly cooking pigeon pea seeds in water (CS0W) or NaHCO3 (CS0N), soaking in water or NaHCO3 for 4 h (CS4W and CS4N, respectively) or for 24 h (CS24W and CS24N, respectively) before cooking in water or NaHCO3 influenced the protein content, structural property and in vitro digestibility. ResultsIn vitro protein digestibility of pigeon pea seed flour was lowest in the raw seeds and increased with CS0W<CS4W<S24CW and CS0N<CS4N<S24CN. The α-helix content of the samples also decreased in the same order. SDS-PAGE showed ∼90% decrease in the 7S vicilin subunits (65 and 47 kDa) in CS24N and a corresponding 4-fold increase in protein bands at 10–15 kDa compared to raw seeds. NaHCO3 treatments decreased the protein isolate yields due to protein losses (up to 7.5-folds) in the cooking fluids. ConclusionThe findings showed that NaHCO3 improved protein digestibility by degrading the higher molecular weight proteins, but also increased protein diffusion into the cooking fluid. Therefore, the traditional method of cooking pigeon pea seeds needs optimization to maximize the protein accessibility.

Effect of Germination and Fermentation on the Nutrient Contents, Functional and Antioxidant Activities of Pigeon Pea (Cajanus cajan) Flour

Effect of germination and fermentation on the nutrient contents, functional and antioxidant activities of pigeon pea (Cajanus cajan) flour were investigated. The pigeon pea seeds were sorted, cleaned and processed into germinated, fermented and raw flours. The flour samples obtained were analyzed for proximate composition, mineral contents, antinutrient contents, functional properties and antioxidant/free radical scavenging properties using standard methods. The results of the proximate composition showed that the moisture content within the range of 9.62±0.02-9.96±0.01, crude protein content 16.63±0.01-24.17±0.01, crude fibre content 1.41±0.01-2.59±0.01, lipid 4.33±0.01-5.61±0.01, ash content 1.62±0.01-2.17±0.01, carbohydrate 56.80±0.02 - 62.47±0.01 and energy values 366.91 - 374.40kcal/100g. The result of elemental mineral analysis showed magnesium as the major mineral element in the sample (91.32±0.02 to 123.75±0.04mg/g), calcium (96.02 ± 0.02 - 110.14 ± 0.003mg/g), phosphorus (39.11 ± 0.02 - 46.12 ± 0.03mg/g), sodium (8.63 ± 0.02 - 12.61 ± 0.001mg/g), Iron (3.08 ± 0.02 - 4.11 ± 0.001mg/g) and zinc (2.04 ± 0.01 - 3.17mg/g) respectively. The result of the functional properties showed optimal gelatinization temperature ranged from 73.610C - 89.410C, emulsion capacity, 11.88 - 43.42%, foam stability,28.22 to 65.81%, foaming capacity,15.83 to 21.11%, bulk density,0.53 - 0.71g/ml, water absorption capacity, 1.11 and 1.51ml/g while oil absorption capacity,0.84 - 1.14ml/g. The sensory properties of the moi-moi from the processed flours showed that the colour test, (6.33 -7.53), flavour (7.63 to 7.75), taste (5.13 to 5.53), mouth-feel (7.25 to 7.36), overall acceptability (6.93±0.04 - 8.83±0.04). The results of the phenolic content ranged from 20.13mg\GAE, 53.43mg\GAE and 42.64mg\GAE for raw processed, malted and fermented samples respectively. The results of the 1,1-diphenyl-2-picrylhydrazyl (DPPH) antioxidant activity of ethanolic extracts showed IC50values of 0.810, 1.177 and 1.014mg\ml for the raw, malted and fermented seed extracts respectively. The moisture, crude protein and fibre contents was significantly increased (p&gt;0.05) during germination and fermentation whereas lipid, carbohydrate, ash and energy values were significantly (p&lt;0.05) decreased by the processing techniques. Germination increased the emulsion capacity, foaming capacity whereas fermentation reduced the foaming capacity of pigeon pea flour. Malting and fermentation significantly (p&gt;0.05) increased the % scavenging properties of pigeon pea extract though that of germination was higher. Malting and fermentation significantly (p&lt;0.05) decreased the sensory properties of moi-moi produced. Based on the result obtained, regular consumption of pigeon pea will be a proactive measure against heart diseases and other related disorders in the human body.

Impact of Seed Protectants on Seed Quality and Pest Infestation in Pigeon Pea (Cajanus cajan L.) Seeds during Storage

This study investigates the efficacy of diverse seed protectants on key parameters affecting seed quality and pest infestation in pigeon pea seeds during storage. Over 3, 6, and 9-month storage periods, the impact of seed protectants on germination percentage, moisture content, vigor index, insect infestation by pulse beetles, and seed weight loss was assessed. Notably, Emamectin benzoate and Deltamethrin consistently maintained high seed quality, with germination percentages ranging from 88.33% to 84.33% and 87.33% to 83.00%, respectively. These insecticidal treatments also exhibited minimal insect infestation, ranging from 0.33% to 1.00%. In contrast, botanical protectants showed varying effectiveness, with Lantana camara and Vitex negundo displaying germination percentages ranging from 86.67% to 80.67% and 87.00% to 82.67%, and insect infestation levels ranging from 0.33% to 1.33%. These findings highlight the importance of seed protectants in preserving seed viability and minimizing pest damage during storage, thereby enhancing crop yield and reducing post-harvest losses in pigeon pea cultivation.

Effect of Germination Time on the Properties of Flours from Red and Brown Varieties of Pigeon Pea (Cajanus cajan) Seeds

This study was designed to evaluate the effect of germination time on the proximate composition, functional and pasting properties of flours from red and brown varieties of pigeon pea seeds. The red and brown pigeon pea seeds were cleaned and germinated for 48, 72 and 96 h, respectively and processed into flours, while the flours produced from the ungerminated red and brown pigeon pea seeds served as control samples. The flours obtained were analyzed for proximate, functional and pasting properties using standard methods. The proximate composition of the samples showed that the flours produced from the red pigeon pea seeds had a range of 6.24 – 9.34% moisture, 10.37 – 20.95% crude protein, 1.21 – 1.12% fat, 2.32 – 3.32% ash, 3.14 – 4.23% crude fibre, 76.75-61.07% carbohydrate and 329.29 – 338.10KJ/100g energy, while that of the brown pigeon pea flours had a range of 6.44-9.77% moisture, 10.47-23.69% crude protein, 1.23-1.13% fat, 2.42-3.13% ash, 3.18-4.31% crude fibre, 76.26-57.99% carbohydrate and 358.18-336.83KJ/100g energy. The functional properties of the red pigeon pea flours revealed that the bulk density, water absorption capacity, oil absorption capacity, swelling capacity, gelation capacity and foam capacity ranged from 0.58-022 ml/g, 1.36-1.58 %, 1.40-1.61 %, 2.13-2.38 ml/g, 8.24-11.13 ml/g and 12.28-12.01 %, while that of the brown variety ranged from 0.63-0.36 ml/g, 1.47-1.69 %, 1.46-1.67 %, 1.67-2.46 ml/g, 8.88-11.41 ml/g and 13.33-13.06 %, respectively. The pasting properties of the red pigeon pea flours also showed that the peak, trough, breakdown, set back and final viscosities as well as the peak time and pasting temperature ranged from 3.10 – 5.556cP, 3.35 – 4.86cP, 2.65 – 4.57cP, 5.23 – 7.75cP, 8.82 -10.02cP, 6.79 – 7.34min and 69.79 – 92.710C, while that of the brown variety ranged from 3.59 – 6.21cP, 4.19 – 5.61cP, 3.77 – 5.23cP, 5.59 – 8.25cP, 9.60 – 11.08cP, 7.07 – 7.99min and 80.11 – 99.21oC, respectively. The study, however, revealed that the flours produced from both the red and brown pigeon pea seeds could be generally used as nutrient dense and functional ingredients in the preparation of a wide range of food products especially in Nigeria and other developing countries of the world where there is acute shortage of protein in order to ensure food and nutritional security.

Carryover of Callosobruchus maculatus (Fab.) in Pigeon Pea Seeds from Field to Storage and its Management by Smearing Oil on Seeds

Background: Pigeonpea, Cajanus cajan (L.) is a vital pulse crop in South Asia, with India accounting for 90% of it’s global production. Its protein content (21-25%) is essential for nutrition and plays significant role in improving food security and nutrition in regions with limited resources. The insect pest attacks in Pigeonpea cause significant amount of grain loss in field and storage, the research was carried out to investigate the carryover of pest from field to storehouses and to study the efficacy of oils on C. maculatus management in which literature available is scarce. Methods: This study was carried out at Sardar Vallabhbhai Patel University of Agriculture and Technology Meerut, U.P., India during the year 2020-2022. Pigeonpea seeds were collected from research farm threshing floor of ICAR-IIFSR, Meerut. Infestations of pulse beetle carried from field to storage was studied on basis of mean no. of eggs laid and mean seed damage caused by beetle. To study efficacy of oils, the seeds were subjected to linseed, mustard, soybean, rice bran, safflower, castor, mahua and neem oil each at concentrations of 0.20, 0.50 and 1.00 ml per 100 g of seeds and five pair of beetles of same age were released into each container and removed after 5 days to study the damage incurred. Result: In the carryover study, maximum oviposition (16.88 eggs) was recorded on freshly harvested seeds that were kept open in storehouse for infestations which witnessed field as well as storage egg laying. Oils application on seeds showed 1ml oil per 100 g seed as most suitable dosage and neem oil, castor, mahua as most successful oil providing beetle control in terms of oviposition, damage and adult survival. Residual action of oil on seed surface after 3 months revealed different oil treatments showed significant reduction in the number of eggs laid, adult emergence and seed damage due to C. maculatus in pigeonpea seeds in comparison to control. Mean reductions in the number of eggs, adult emergence and seed damage were relatively higher in all the oil treatments.

BamFx Induced Resistance by Seed Priming Method against Fusarium sp. in Cajanus cajan (L.) Mill sp.

Background: Pigeon pea [Cajanus cajan (L.) Mill sp.] enriches the soil through symbiotic nitrogen fixation. The pigeon pea plants are susceptible to a number of pathogenic fungi including Aspergillus sp. and Fusarium sp. Bam-FX® is a micromineral formulation that directly affects the physiological mechanisms and innate immune system of plants to help them overcome both abiotic and biotic stresses without the need for any form of genetic modification. Methods: In this study, we have tested different dilutions to soak the pigeon pea seeds. On 21th day, optimum germination (94%) was found in seeds treated with BamFX (1:1000) compared to 75% germination in untreated seeds. Result: The fungi were isolated from the soil and identified using 18s rRNA gene sequencing. The seedlings in BamFx treated groups were found resistant to pathogenic fungi, whereas, more than 97% in the untreated groups were found infected or diseased. The increased germination efficiency and resistance to fungal infections in BamFx treated seedlings proved a priming effect due to BamFx in pigeon pea seeds.

Chemical composition and sensory characteristics of fermented condiments produced from soybean, bambara nut and pigeon pea seeds blends

This study evaluated the chemical composition and sensory characteristics of fermented condiments produced from blends of soybean, bambara nut and pigeon pea. The soybean, bambara nut and pigeon pea fermented using banana leaves were formulated and designated as 100:0:0 (SBPB), 60:25:15 (SBPB1), 40:35:25 (SBPB2), 20:45:35 (SBPB3) and 10:55:35 (SBPB4), where sample SBPB served as the control. Proximate, mineral and sensory properties of the condiments were determined using standard methods. The proximate results showed significant (p&lt;0.05) differences among the samples. The mineral results indicated increase in calcium, iron, zinc and reduction in magnesium and potassium with higher proportion of bambara nut and pigeon pea in the blend. Sensory evaluation results showed significant (p&lt;0.05) differences in texture, appearance and overall acceptability, with sample SBPB4, containing 10% soybean, 55% bambara nut and 35% pigeon pea recording the highest scores for all the attributes assessed. Therefore, nutritious and acceptable fermented condiments can be produced from the blends of soybean, bambara nut and pigeon pea.

Unveiling the potential of Trichoderma harzianum against Heterodera cajani in pigeon pea: impact on cysts, egg and juveniles abundance

BackgroundPigeon pea is affected by the cyst nematode Heterodera cajani limiting the production. H. cajani can be managed by biological agents such as Trichoderma harzianum. Thus, the determination of this experiment was to estimate native strains of T. harzianum isolated from pigeon pea fields in India on population of cyst, eggs and juveniles of H. cajani. Pots experiment was conducted at the playhouse of Sam Higginbottom University of Science and Technology, Prayagraj (UP), India, during the year of 2018–2020. Earthen pots were filled with sterilized soil @ 10 kg/pot for each replicate of the treatments. Ten days before sowing of the pigeon pea seed, about 5000 spores of T. harzianum were amended in to the soil for proper colonization. Fifteen days after seed germination, 200 cysts/pot were inoculated near the root zone of pigeon pea plant. The pots were irrigated when required. Observations were recorded of cyst population, eggs and second juveniles of H. cajani/500gm of pigeon pea rhizospheric soil at 90 days after sowing.ResultsAmong all the isolates of T. harzianum, the treatment (T 7) reduced of cyst population (12), eggs population (234) and juveniles’ population (153) as compared with all other treatments including control at 90 days after sowing of pigeon pea seeds in the year 2018–2019. Similarly, in 2019–2020 reduction in cyst population (11), eggs population (189) and juveniles population (160) was observed at 90 days after sowing in Trichoderma isolates (T 7) as compared to control.ConclusionsThe findings of this study are very relevant since seven isolates of native T. harzianum were promising to suppress the number of cysts in 79.31 and 83.07%, eggs in 22.00 and 38.83% and juveniles’ population in 17.74 and 20.39% of the nematode H. cajani, besides promoting the pigeon pea plant growth.

Evaluation of Physical Properties of Maize and Pigeonpea Seeds for Seed Metering Mechanism

Physical properties of seeds such as size, shape, bulk density, angle of repose and thousand seed mass are important design parameters for seed metering mechanism. Some of the physical properties of maize and pigeonpea seeds were determined as they are crucial factor for effective planting. The average values of length, width, thickness, geometric mean diameter, sphericity, bulk density, angle of repose and thousand seed mass of maize were found as 9.79 ± 0.33 mm, 8.03 ± 0.39 mm, 4.16 ± 0.32 mm, 6.89 ± 0.26 mm, 0.70 ± 0.03, 0.76 ± 0.01 g/cm3, 26.54° ± 0.60 and 223.91 ± 1.50 g respectively at moisture content of 10.90 ± 0.03% on dry basis while similar values for pigeonpea were 6.94 ± 0.31 mm, 5.61 ± 0.30 mm, 4.99 ± 0.27 mm, 5.79 ± 0.19 mm, 0.82 ± 0.03, 0.82 ± 0.01 g/cm3, 28.36° ± 0.44 and 136.64 ± 1.56 g respectively at moisture content of 11.24 ± 0.04% on dry basis. The determined properties were found relevant to the design of the components of planter. The size of cell and delivery tube were relevant to linear dimensions while bulk density and angle of repose were relevant to hopper design.

Production and quality evaluation of snacks from blends of groundnut cake and pigeon pea flour

This study evaluated the nutritional characteristics of snacks produced from blends of groundnut cake and pigeon pea flour. Wholesome groundnut seeds and pigeon pea seeds were purchased and processed into cake and flour respectively. Five blends of groundnut cake and pigeon pea flour were formulated and designated with codes as follows: 90% groundnut cake: 10% pigeon pea flour (202), 80% groundnut cake: 20% pigeon pea flour (303), 70% groundnut cake: 30% pigeon pea flour (404), 60% groundnut cake: 40% pigeon pea flour (505), 50% groundnut cake: 50% pigeon pea flour (606) and 100% groundnut cake (101) which served as the control and the functional properties were analyzed. Snacks were produced from the blends and the proximate, mineral and sensory characteristics were evaluated. The functional properties results ranged from 0.68 g/ml to 0.88g/ml for bulk density, 1.81g/g to 2.51g/g for water absorption capacity, 0.80g/g to 0.95g/g for oil absorption capacity, 21.48% to 27.25% for foam capacity, 77.31% to 91.32% for foam stability, 38.53 to 50.22 for swelling index. Proximate composition and energy value of the flakes indicated significant (p&lt;0.05) differences. Mineral composition of the samples showed significant (p&lt;0.05) differences in calcium, magnesium, phosphorus, potassium, iron and zinc with values ranging from 90.15 mg/100g to 114.72 mg/100g), 143.11 mg/100g to 151.86mg/100g, 304.65 mg/100g to 337.03mg/100g, 113.46 mg/100g to 133.81 mg/100g, 4.11 mg/100g to 5.03mg/100g and 2.21 mg/100g to 2.82mg/100g respectively. Sensory acceptability results showed that the sample with 80% groundnut cake and 20% pigeon pea flour (303) was the most preferred among the test samples. This has revealed the potential of production of nutrient-rich snacks from blends of groundnut cake and pigeon pea flour thereby creating varieties and increased application of pigeon pea.

OPTIMISATION OF STEEPING AND GERMINATION TIMES ON THE ANTIOXIDANT POTENTIALS OF PIGEON PEA (CAJANUS CAJAN)

In an attempt to maximize the antioxidant potentials of pigeon peas, the effect of steeping and germination times on the antioxidant content and radical scavenging activities of pigeon pea was investigated using response surface methodology. Using the central composite rotatable design (CCRD), pigeon pea seeds were soaked in water (2-28 h) and germinated (9-111 h). Thirteen samples were generated and analyzed for phenols, flavonoids, reducing power, 1, 1, Diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging activity and ferric reducing antioxidant power (FRAP). Results revealed that the quadratic effects of both steeping and fermentation times were significant for predicting the phenols, flavonoids, reducing power, and FRAP while only the steeping time had a significant quadratic effect on DPPH. Significant correlation coefficients (r) were found to exist between the antioxidants and most of the antioxidant activities. The optimum steeping and germination times obtained were 15 and 96 hours respectively; predicted values for phenols, flavonoids, reducing power, and FRAP were 50.09 mg/100g, 26.56mg/100 g, 0.75 µg/ml, and 69.30 µmol/g respectively.

Lipase Inhibition and Amelioration of High-fat Diet-induced Obesity Potential of Cajanus Cajan (Pigeon pea) Seeds: A legume Used by Foumban and Dschang Localities of Cameroon

Introduction: High-calorie intake and an unbalanced lifestyle are the two foremost determinants of obesity incipience. Devising new pharmaceutical molecules with low adverse events is a challenging task. Herbal medicinal plants are safer drugs and offer plenty of nutritional and therapeutic benefits. Background: Cajanus cajan seeds are traditionally used by the Foumban and Dschang localities of Cameroon in the management of obesity. No scientific study depicting the role of this plant in obesity management has been reported yet. Aim: Present study was undertaken to evaluate the anti-obesity effect of seeds extract of C.cajan. Methods: Anti-obesity activity of seeds extract of C.cajan. was studied by in-vitro and in-vivo methods. Phytochemical screening was also performed to ascertain the presence of secondary metabolites in the extract. In-vitro lipase inhibition assay was performed using porcine pancreatic lipase enzyme in various concentrations (100-500µg/ml). In the in-vivo model, obesity was induced by a high-fat diet and seeds extract was administered orally at doses of 200 and 400 mg/kg for 4 weeks. Results: Phytochemical screening reported the presence of carbohydrates, tannins, alkaloids, phenolic compounds, glycosides, and flavonoids. Seeds extract inhibited lipase enzyme in a dose-dependent manner with IC50 value 205.28µg. The extract showed a decline in weight gain, diminished hyperlipidaemia and restored hepatic biochemistry. Conclusion: C. cajan seed extract possesses anti-obesity effects, which might be due to lipase inhibitory effects.

Induction of antioxidant defenses by a low-dose cadmium priming alleviates heat stress in pigeon pea

Global warming has a devastating effect on the growth and productivity of plants. Pigeon pea, the second most important legume crop with high nutritional value, is at high risk due to high temperature exposure. Priming is an innovative agronomical application that can be used as a strategy to minimize the detrimental effects of any kind of stresses. In this study, we investigated how low dose of cadmium priming alleviates heat stress (HS) in pigeon pea seedlings. The results demonstrated that low dose of cadmium priming induced the expression of antioxidant systems and maintain a redox homeostasis. An enhanced level of antioxidant glutathione, and antioxidative enzymes (SOD, APX, and GR) were observed in Cd+HS leaf (40 μM Cd priming followed by exposure to HS, 42°C) as compared to the HS leaf. Moreover, a reduction in hydrogen peroxide (H2O2) and oxidized glutathione (GSSG) content was also noticed in Cd+HS leaf. The GSH/GSSG ratio, which was indicative of the redox state in the plant system, was also high in Cd+HS leaf as compared to HS leaf. Thus, the priming of pigeon pea seeds with low dose Cd alleviates HS by elevating antioxidant defenses, ultimately protecting pigeon pea seedlings against HS.

Validating Protocol and Deciphering the Nanoparticulate Seed Treatment in Enhancing Seed Quality of Soybean, Pigeon Pea and Groundnut

Silicon nanoparticles have attracted huge interest as a rapidly growing class of materials for many agricultural applications. It provided new insight of the potential growth promoting effects of the nanoparticle (SiO­2) on plant system. Looking in to its importance, a comprehensive study was conducted to standardize the protocol on method of seed treatment with Silicon dioxide (SiO2) nanoparticle for enhancing seed quality in soybean, groundnut and pigeon pea. Among the treatment combinations, soybean, groundnut and pigeon pea seeds treated with SiO2 nanoparticle in powder form along with polymer found to be superior for all the tested seed quality parameters viz., germination (95.00, 95.33 and 94.67%), seedling length (39.60, 35.14, 25.56cm), mean seedling dry weight (45.53, 28.33 and 50.47mg/seedling), seedling vigour index-I (3763, 3348 and 2421), seedling vigour index-II (4332, 2700 and 4780) for soybean, pigeon pea and groundnut, respectively. However, compared to untreated control, these seed quality attributes were statistically on par with CMC+NP treatment. These findings suggested that seed treatment with SiO2 nanoparticle in powder form along with polymer coating significantly enhanced seed quality of soybean, groundnut, and pigeon pea.

Effect of Soaking and Salt-Water Blanching on the Proximate, Antinutrients and Amino Acid Profile Composition of Cream Coloured Pigeon Pea Flours

The study was on the effect of processing: soaking and salt-water blanching and cooking on the proximate, anti-nutrient and amino-acid composition of cream coloured pigeon pea seeds’ flours. The proximate composition analysis showed significant (p&gt;0.05) differences between the values obtained for crude protein, ash, fat, crude fibre, carbohydrates and moisture, in the raw/untreated and the processed pigeon pea. Healthy cleaned pigeon pea seeds (2.5kg) were divided into five portions of 500 g each. They were subjected to five different processing methods and coded AOP, BXY, CZK, DRN and EVT respectively. AOP represented the untreated flour; BXY represented salted and 1h boiled pigeon pea flour; CZK represented salted and 2h boiled pigeon pea flour; DRN represented 24h soaked and 1h boiled pigeon pea flour while EVT represented 2h boiled pigeon pea flour sample. The flours’ crude protein contents ranged from 19.54 to 21.68%, crude fat ranged from 2.40 to 3.96%; ash ranged from 3.48 to 5.20 %; fibre ranged from 9.45 to 10.19%, moisture ranged from 4.70 to 6.46 % while carbohydrates ranged from 50.48 to 57.49%. In the anti-nutrients’ assays, processing significantly reduced the levels of oxalate, saponins, alkaloids, tannins, cyanide and phytate. In addition to the significant differences, straight cooking without salt blanching or soaking yielded the highest levels of leucine, lysine, phenylaline, tryptophan, valine, methionine and histidine, 7 out of the 8 essential amino acids. The result of essential amino acid indices of the sample flours revealed that the flours are of good protein quality. This result also showed that straight-cooking yielded highest crude protein and highest levels of the essential amino acids. Also, processing generally lowered the levels of anti-nutrients in the pigeon pea seeds’ flours, thus making them safer for consumption. Salt-blanching yielded more softening and pastry product.

Assessment of time of harvest at different moisture contents on seed yield attributes of ten pigeon pea (Cajanus cajan) genotypes

Grain moisture content is a key indicator of an appropriate harvest period of seeds on the field and could also be used to effectively stabilize cereal products especially when physical attributes is to be evaluated. This study evaluated effect of time of harvest at different moisture contents on seed yield attributes of ten pigeon pea genotypes. The ten pigeon pea genotypes used for the experiment were sourced from International Institute of Tropical Agriculture (IITA) Ibadan, Oyo State, Nigeria. The field experiment was a Randomized Completely Block Design (RCBD) with three replications. The seeds were harvested at maturity on the field at 12, 15 and 17 % moisture content. At each harvested moisture content, the following seed yield parameters were evaluated periodically on five observational plants from each net plot-; number of pods per plant, number of seeds/pod, seed yield/plant, pod weight /plant, 100 seed weight/plot and seed production efficiency. Data collected were subjected to analysis of variance and Principal component analysis was used to identify characters that contributed majorly to variation within the genotypes under each treatment. The result showed that NSWCC-18b, NSWCC-19 and NSWCC-18 had an outstanding performance in the entire seed- yield attributes, evaluated for various moisture contents and could therefore, be used as dependable genotypes in pigeon pea seed development programme. It is thereby, recommended that, pigeon pea seeds should be harvested at 15% moisture content for effective maintenance of quality, quantity and vigor.

Effect of time of harvest at different moisture contents on physiological and storability attributes of pigeon pea (Cajanus cajan)

The physical quality and physiological performance of seeds can be influenced by numerous factors, including the moisture content at harvest and drying temperature. This study evaluated the effect of time of harvest at different moisture contents on physiological attributes and storability potential of pigeon pea in the tropics. The ten pigeon pea genotypes used for the experiment were sourced from International Institute of Tropical Agriculture (IITA) Ibadan, Oyo State, Nigeria. The field experiment was a Randomized Completely Block Design (RCBD) with three replications. The seeds were harvested at maturity on the field at 12, 15 and 17 % moisture content. Harvested seeds from each treatment were divided into three seed lots of 400g each with three (3) replicate each. Packaged seed lots of each treatment were stored under ambient environment. The temperature and relative humidity of the seed stores were monitored and maintained daily using hygrometers. Seed samples were taken from each packaged seed lot for evaluation at 30-days interval for a period of 240 days. The following physiological attributes were evaluated-;Standard germination, Seedling Vigor Index, Acceleration ageing and mean Germination index. Data collected from the above experiment on different characters were subjected to analysis of variance. The study concludes that the anticipation of harvest and drying seed at moisture content above 12 and 15 % in pigeon pea on the field resulted in low and poor physiological performance. Also, pigeon pea harvested with higher moisture (17%) are more susceptible to damage which cause lower viability and seedling vigour with corresponding higher mean germination time. The study showed that, best results across the evaluated attributes during the time of storage were associated with genotypes with the lowest and moderate percentage of moisture at harvest. Therefore, for better physiological performance, optimal harvest timing for pigeon pea seeds should be at 12 to 15% range of moisture content but preferably, 15% in other to reduce the rate of seed scattering and wastages through pod dehiscence.

Identification of Fungi Associated with Different Pigeon Pea Seed Accessions from Iran

A species of Leguminosae family is Cajanus cajan (L.) Millsp. (Pigeon pea) is an herbaceous, annual, self-pollinated legume pulse crop. The pigeon pea is mainly cultivated in many countries of South Asia due to its nutritious quality and a good source of minerals and protein. Seeds are a common carrier of plant pathogens, which act as the primary source for the distribution of diseases. Contaminated seeds can often create defecated germination and poor seedling vigour. They lose viability much faster than non-contaminated seeds. A large number of mycoflora were reported to be associated with the pigeon pea seeds. To assess the seed health and quality of some pigeon pea accessions this experiment was conducted at the genetic department and national plant gene bank of Iran, seed, and plant improvement institute in 2021. In the experiment, a total of 52 accessions from the pigeon pea collection were used for laboratory tests. During this study different species of Alternaria spp., Aspergillus spp., Fusarium spp., Penicillium spp., and Rhizopus spp. were found along with germinating seed and seedlings of contaminated pigeon pea. The most identified species on the contaminated pigeon pea seeds were Rhizopus spp., with 50%, and the least were Alternaria spp. and Aspergillus spp., with 7.2%. The other species Penicillium spp., and Fusarium spp., were measured on 21.4% and 14.2% of the contaminated seeds respectively. On contaminated pigeon pea seeds, 20 to 100% reduction in seed germination has been measured. Paying attention to seed health is the fundamental strategy for the integrated management of the disease for durable crop production and seed conservation.

Proximate Composition, Functional Properties and Sensory attributes of Gruels prepared from Blends of Sorghum and Pigeon Pea Flours

This study was carried out to evaluate the proximate composition and functional properties of sorghum and pigeon pea composite flours and the sensory properties of gruel prepared from the blends. Flours were produced from sorghum and pigeon pea seeds. The composite flours of sorghum and pigeon pea were blended using different proportions designated as SGF, PPF, SP1, SP2, SP3, SP4 and SP5. The proximate composition, functional and sensory properties of the blends were determined using standard methods. Proximate result showed significant (p&lt;0.05) increase in protein (11.25 – 23.10%), crude fibre (3.05- 7.35%) and ash (2.01 – 4.72%) and significant (p&lt;0.05) decrease in fat (4.53 - 1.80%) and carbohydrate (72.06 – 55.88%) with increase in percent pigeon pea flour in the blends. There were significant (p&lt;0.05) differences in the energy value of the blends. The functional properties result showed that bulk density, water absorption capacity, oil absorption capacity, wettability, gelation capacity and swelling index ranged from 0.610 – 0.681g/ml, 1.33 – 2.25g/g, 1.28 – 1.73g/g, 80.06 – 165.12s, 9.11-10.0% and 1.56 – 2.54 respectively. The sensory result showed that the gruels made from the blends were acceptable to the panelists. The blends can be useful as good weaning foods for children.