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Abstract: Changes in the chemical composition and functional properties of fermented seed flour of Pigeon pea, Cajanus cajan L. were studied for 0,1,2,3,4 and 5 days. The differently fermented seeds were analyzed for proximate composition, calorific values and functional properties. Results showed that fermentation significantly (p= 0.05) increased the moisture, protein and ash contents of the seed while the crude fat, crude fibre and carbohydrate contents were noted to be decreased. However, water/oil absorption, bulk density, swelling capacity, foam capacity/stability, viscosity and gelation power were significantly decreased (p= 0.05).
Keywords: Fermentation, Pigeon pea, proximate composition, functional properties
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Introduction
Legumes are nutritious foods and a substitute for animal protein arises from the knowledge of the functional properties of the seed flour and other products. In Africa, malnutrition is prevalent due to lack of sufficient animal protein, hence the search for alternative sources of protein from lesser-known legumes in lieu of expensive and scarce animal protein (Adebowale and Lawal, 2004). Oshodi and Ekperigin (1989) reported good indications of the possible use of food of plant origin to overcome the problem of shortage of foods of animal origin. Therefore, the use of legume seeds may be the beginning of a series of formulations which will lead to a substantial drop in dependency of animal sources for nutritious foods. Unfortunately, legume seeds contain antinutritional factors like enzyme inhibitors, phytates, oxalates, saponins and polyphenolic compounds, all of which limit their utilization (Liener, 1980; Salunkhe, 1982; Vijayakumari et al., 1997). Although, remarkable improvement in the nutritive value and quality of legume seeds have been achieved through dehulling, heat treatment, germination, fermentation, soaking and partial hydrolysis of proteolytic enzyme (Sharma and Sehgal, 1992; Khalil and Mansour, 1995; Vijayakumari et al., 1997; Oloyo, 2004).
As part of the efforts made to solve the problem of low protein intake in Nigeria, nutritionists have advocated increase consumption of food legumes, such as Vigna unguiculata and Glycine max in campaign (Oloyo, 2004). Yet unexploited is the utility of Pigeon pea, Cajanus cajan L., whose cultivation is well supported by the soil and prevailing climatic conditions of the western region of Nigeria (Oloyo, 2004).
Pigeon pea, is a legume commonly referred to as 'otili' in the south-west, Nigeria and the seeds...