Abstract

Effects of gamma irradiation on pigeon pea flour at various doses (0, 5, 10, 15 and 20 kGy) on the proximate composition and functional properties were investigated. Gamma irradiation resulted in a slight increase of crude protein at all doses and the crude lipid. Crude fibre and ash showed no apparent effects of irradiation between the non-irradiated sample and the irradiated. A significant increase of in vitro protein digestibility was observed in pigeon pea flour irradiated at 20 kGy. Phytic acid, a major anti-nutritional factor, was reduced significantly on irradiation, indicating the positive effect of gamma irradiation on pigeon pea flour. Significant enhancement in the water absorption and swelling capacities, bulk density of the flour was also recorded after irradiation. Results of the present investigation showed that application of gamma irradiation does not have major effect on the overall nutritional composition and functional properties of the flour and can be used as an effective method of preservation of pigeon pea flour and their products.

Key words: Pigeon pea flour, gamma irradiation, functional properties, anti-nutritional factors.