D. C. Arukwe, B. I. Offia-Olua, I. F. Okereke, N. L. Nwanagba & C. J. Nwafor·Asian Food Science Journal·2026
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 (S1...
Open access
Research Article10.9734/afsj/2026/v25i4868
This study was aimed at the use of blend of rice flour (Oryza sativa), pigeon pea flour (Cajanus cajan), and banana flour (Musa paradisiaca) to produce enriched rice-based breakfast cereal. The control was done without blending the three flours (100% pre-gelatinized rice flour)....
Open access
Research Article10.9734/afsj/2023/v22i10672
Elias Similoluwa Orekoya, Anthony Okhonlaye Ojokoh, Ayodele Openla Arogunjo, Jamiu Olaseni Aribisala, Paul Oladimeji Gabriel & Oluwatayo Ajayi-Moses·Asian Food Science Journal·2021
This research investigated effects of fermentation and extrusion on unripe plantain and pigeon pea blends. The samples were blended and prepared in three combinations (A=100g unripe plantain; B= 70g unripe plantain: 30g pigeon pea; C= 50g unripe plantain: 50g pigeon pea) and sect...
Open access
Research Article10.9734/afsj/2021/v20i630309
S. E. Orekoya, A. O. Ojokoh, A. O. Arogunjo, J. O. Aribisala, B. O. B. Ajayi-Moses, P. O. Gabriel & I. M. Akinwunmi·Asian Food Science Journal·2021
This study investigated effects of fermentation and extrusion on the in vitro protein andstarch digestibility of unripe plantain and pigeon pea blends. The blended samples were set-up in three arrangements (A=100g unripe plantain; B= 70g unripe plantain: 30g pigeon pea; C= 50g un...
Open access
Research Article10.9734/afsj/2021/v20i530301
It is considered that pigeon pea (Cajanus cajan) has higher and more balanced protein than most of the other legumes. However, protracted cooking time, antinutritional constituents and dehulling constraints are responsible for its underutilisation in the developing countries. In...
Open access
Research Article10.9734/AFSJ/2018/43677
Pigeon pea (Cajanus cajan) was subjected to different fermentation methods and treatments for 72 hr. The raw (control) and fermented samples were analyzed for microbial and proximate composition. The pH ranged from 6.8 to 4.5 after 72 hr fermentation. The microbial evaluation res...
Open access
Research Article10.9734/MRJI/2018/33604
Aim: Optimizing plant growth regulators in the manipulation of growth physiology, development and seed yield of pigeon pea landraces is cardinal, especially as it complements other improvement techniques. The research was aimed at evaluating the effect of IAA, NAA and paclobutraz...