Amino Acid Profile and Functional Properties of Pigeon Pea (Cajanus cajan) Flours as Affected by Processing Methods and Sensory Acceptability of the Balls

Abstract

This study investigated the effect of processing methods on amino acid profile and functional properties of pigeon pea flours and sensory acceptability of the balls. Flours were produced from soaked, boiled and soaked/boiled pigeon pea seeds, and designated as soaked for 12 h (S12), soaked for 24 h (S24), boiled for 30 min (B30), boiled for 60 min (B60), soaked for 12 h and boiled for 30 min (S12B30), soaked for 24 h and boiled for 60 min (S24B60) and the raw pigeon pea flour (RPPF) which served as the control. The functional properties and amino acid profile of the pigeon pea flours were analyzed using standard methods. The sensory properties of balls produced from pigeon pea flours and sprouted cowpea flour were evaluated using the 9-point hedonic scale. The result revealed that the functional properties were improved by the processing treatments employed. The essential amino acids ranged from 7.99 – 28.12 µg/g. The nonessential amino acids ranged from 12.57 – 32.90 µg/g. Sensory evaluation results showed that balls produced from pigeon pea flours processed by different methods were preferred to the cowpea balls by the panellists. However, the balls produced from pigeon pea flour boiled for 60 minutes (B60) was the most acceptable judging by the highest (6.72) sensory score recorded for it. The processing methods employed for pigeon peas resulted in the production of flours with improved functional properties, good nutrients and acceptable products, and it is therefore recommended.