Abstract

Three varieties of pigeon pea were processed using three processing methods: soaking, blanching and roasting at different temperatures and time periods and the dehulling efficiency of methods were assessed. The pigeon pea seeds were processed into flours using the appropriate methods that enhance dehulling efficiency. The chemical and functional properties of the flour samples were determined. The different flours were processed into traditional foods: bean cake (akara) and pudding (moinmoin). Sensory analysis of the products were determined. Higher protein and ash contents were recorded in the blanched and roasted samples than in the soaked samples. Phytate content of soaked samples were significantly reduced in comparison with the blanched and roasted seeds. The bulk density, water absorption capacity and oil absorption capacity of the flours were in the range 50.12 - 62.30 g/ml, 110 – 155 g/100 g, 9 5 - 132g/100 g respectively. Highest bulk density and water absorption capacity were recorded in flour sample from roasted pigeon pea seed of variety 5C. In comparison of the sensory qualities of the pigeon pea flours with cowpea as either akara or moinmoin, products of roasted seed flour were least accepted among the samples.

Key words:   Pigeon pea, processing methods, functional properties, traditional foods, sensory qualities.