ABSTRACT
The
functional properties of fermented and germinated pigeon pea flour were
determined. The values obtained revealed that germination and fermentation had
no effect on the bulk density. Fermentation had no significant effect on the
water absorption capacity but germination had a significant effect (p<0.05).Germination
and both of the fermentation methods has significant effects on the oil
absorption capacity, germination and the other fermentation method had a
significant effect on emulsion capacity. Germination had no effect on foaming
capacity but had effects on the fermentation methods. In wettability, there was
no significant effect (p>0.05) observed in the germination and fermented
pigeons pea flour.
Little information is available on
the effect of germination and fermentation on the functional properties of
pigeon pea (cajanus cajan) four.
1.1 OBJECTIVES
1. The
objective of this research work is investigate the effect of germination on the
functional properties of pigeon pea flour.
2. To investigate
the effect of fermentation on the functional properties of pigeon pea flour.
CHAPTER THREE
Material and method
3.1 Preparation
of Pigeon Pea Seeds
Pigeon pea seeds (Cajanus cajan) were bought from
Abakaliki meat market, Ebonyi State, Nigeria. the dry mature seeds were
carefully cleaned and sorted to remove darts and stones, the seeds were divided
into four parts. Two portion (600g each) were subjected to two different
fermentation methods; one portion was germinated, while the other was used as
control.
3.1.1 Germination
Pigeon Pea Seed
The seeds were germinated for 24,48
and 72 hours by initially soaking the seed in water, for 24 hours and then
spreading them on a damp cloth for the number of hours required and the seeds
were germinated at a room temperature.
3.1.2 Fermentation
of Pigeon Pea Seed by Soaking
The seed were fermented by soaking the seed into
water, soaked seeds were fermented naturally. This means that the C. cajan were
fermented naturally. The fermentation time were 24,48 and 72 hours.
3.1.3 Fermentation
of Pigeon Pea Flour
This method is called the natural
latic acid fermentation. It is called the latic acid fermentation because of
the addition of sugar. The seeds were milled with addition of water (1.4 wt/wt)
to produce four, followed by the addition of 30g of sugar and allowed to
ferment.
The fermentation time were 24,48 and
72 hours.
Preparation of Four samples
Flours from both fermented and
germinated seed were produced by drying the C. cajan seeds in the sun and the dried
seed were milled according to their fermentation time using locally fabricated
attrition mill. The raw cajanus cajan seeds were equally milled to produce
flour for the control sample. The samples were sieved with a 1 mm mesh screen
and packaged separately in polyethylene bags for analysis.
3.3.1 Bulk
Density
The method of Okaka and Potter (1979)
was adopted, the bulk density was determined by weighing 3g of samples into
10ml graduated cylinders and tapping for 30 ten times against the palm. The
volume of the powder after tapping was recorded and the bulk density was
expressed as glcm3.
4.3 Effect of Latic acid Fermentation on the Functional Properties of Pigeon Pea Flour
The effect of latic acid fermentation
on the functional properties of pigeon pea flour is shown in table 3.
Table
3:
Functional properties of fermentation pigeon pea flour (latic acid
fermentation)
|
Fermentation
time
(hrs)
|
Bulk
density (g/gcm3)
|
Water
absorption capacity (g/g)
|
Oil
absorption capacity (g/g)
|
Emulsion
capacity (%)
|
Foaming
capacity (%)
|
Wettability
(secs)
|
|
0
|
0.4a
|
79a
|
180a
|
26.2b
|
5a
|
3.4a
|
|
24
|
0.5a
|
78a
|
74.7b
|
26.5a
|
1.8ab
|
1.6a
|
|
48
|
0.6a
|
76a
|
74.7b
|
29.4a
|
1.00a
|
1.8a
|
|
72
|
0.62a
|
76a
|
77b
|
24.5a
|
0.3b
|
1.4a
|
|
LSD
|
NSD
|
NSD
|
3.00
|
NSD
|
4.5
|
NSD
|
Means in the same column with
similar superscripts are not significantly differences (P>0.05) means of
supplicate determinations.
The result in table 3 shows that
there was no significant difference except for oil absorption and forming
capacity.
REFERENCE
Nath, R.L., Jain S.K. and Dutta R. (1960) on the preparation
of protein roch biscuits from protein hydrolysate. Bulletin of the calculta
school of tropic medicine.
Niba L.L.M. Bokanga F.I. Jackson, D.S Schimme and
B.WL. (2001) Physiochemical properties and starch granular characteristics
flour from various Manichot esculenta (Cassava) genotype J. Ed.
Okaka J.C. and Potter N.N. (1979) Physiochemical and
functional Properties of cowpea producers processed to reduced bean flavour.
Journal of Food Science and Technology University of Nigeria Nsukka.
Onyebuchi, C.D.A. (1986) characteristics of water
extractable proteins from cajanus cajan M. Sc. The sis. Department of Food
Science and Technology University of Nigeria Nsukka.
Padmashree, JS, Vuavakshmi L, Shashikala P. (1987).
Effect of traditional processing of functional properties of raw and cooked
moth bea aconto. To hisjaca) flours. Journal of Food and Technology.