Physico-functional and nutritional characteristics of germinated pigeon pea (Cajanus cajan) flour as a functional food ingredient.

ABSTRACT: The study investigated the effect of germination on pigeon pea flour's physico-functional (pH, color, water and oil absorption capacities, swelling and foaming capacities and bulk densities) and proximate, total polyphenols and antioxidant activity. The physico-functional and proximate parameters were determined using standard protocols. The color analysis showed that germination significantly increased the flour samples' lightness (L*) (70.7; p = 0.009) by almost 1.5-fold. Germination resulted in almost 1.1 times higher oil absorption capacity than the control (219.9%; p = 0.022). The foaming capacity of the germinated samples significantly (p = 0.015) increased by 6.4%. Germination significantly reduced the loose bulk density (0.54 vs 0.63; p = 0.012) but significantly increased the tapp

SUBMITTER: Atuna RA 

PROVIDER: S-EPMC10547838 | biostudies-literature | 2023 Oct

REPOSITORIES: biostudies-literature