Effects of Malting on Nutritional Characteristics of Pigeon Pea (Cajanus cajan)

Abstract

Background/Objective: Malting is a process that is not expensive and is technologically effective in improving the nutritional quality of food. The objective of this study was to determine the effect of malting on the nutritional characteristics of pigeon pea (Cajanus cajan).
 Materials and Methods: The pigeon pea seeds were sorted and washed. The seeds were then steeped in water at 29°C for 24 hours. Changing of water at 6 hours interval was observed during steeping. The resultant steeped seeds were spread on jute bag and were covered with white cotton cloth to germinate for 72 hours. The sprouted seeds were oven dried at a temperature of 50°C for 1 hour and thereafter, the plumules were separated from the seed and the malted seeds were dried and milled into flour. Both the raw and malted samples were subjected to laboratory analysis for proximate, mineral element composition, anti-nutrients and functional properties. The results were determined in triplicate and subjected to statistical analysis using SPSS version 20.
 Results: The result of the proximate analysis showed that the samples were generally low in moisture which are 12.81±0.07 and 15.10±0.81%, protein content are 19.01±0.08 and 22.10±0.16%, Ash content are 2.27±0.23 and 3.18±0.47%, Fat content are 1.02±0.32 and 1.68±0.81%, fibre content are 0.45±0.52 and 1.23±0.63%, carbohydrate are 57.37±0.28 and 63.78±0.01% and energy were 300.32 and 326.20 Kcal/100 g for raw and malted sample respectively. The result of minerals are iron 0.13±0.12 and 1.03±0.08 mg/100 g, magnesium 50.30±0.01 and 68.24±0.45 mg/100 g, zinc 0.27±0.21 an 0.88±0.32 mg/100 g, phosphorus 13.10±0.57 and 18.30±0.32 mg/100 g, potassium 2.10±0.62 and 4.50±0.08 mg/100 g, sodium 6.10±0.31 and 9.33±0.07 mg/100 g and calcium 7.28±0.41 and 10.11±0.22 mg/100 g for raw and malted sample respectively. The anti-nutrients determined are phytate 19.86±0.03 and 7.22±0.78 mg/100 g, oxalate 1.78±0.03 and 0.02±0.42 mg/100 g, trypsin inhibitor 40.53±0.42 and 10.30 m±0.07 g/100 g, tannins 28.80±0.50 and 9.12±0.18 mg/100 g and hydrogen cyanide 1.63±0.68 and 0.68±0.04 mg/100 g, for the raw and malted pigeon pea respectively. The functional properties are Bulk density 0.62±0.81 and 0.98±0.01 g/cm3, water absorption capacity 227.05±0.24 and 261.220.38%, oil absorption capacity 162.72±0.11 and 170.54%±0.42, foaming capacity 18.80±0.28 and 37.73±0.21% and swelling capacity 4.08±0.13 and 6.24±0.31%.
 Conclusion: It was observed that highly nutritious flour can be produced from pigeon pea using malting.

Correlation of the sensory attributes of thick yam paste ( amala ) and the functional and pasting properties of the flour as affected by storage periods and packaging materials

“…The adhering drops of oil were removed and reweighed. The OAC was expressed as the weight of the sediment/initial weight of the sample (g/g) (Akinwale, Shittu, Adebowale, Adewuyi, & Abass, 2017; Asouzu & Umerah, 2020; Niba, Bokonga, Jackson, Schlimme, & Li, 2001).…”

Enzyme and Antioxidant Activities of Malted Bambara Groundnut as Affected by Steeping and Sprouting Times

“…However, [151] and [149] reported that steeping time increases the protein content in mung bean and amaranth grains. The increase is attributed to the change in the starch, water, and lipid components in the grains during steeping, which may have altered the protein's proportion on dry weight matter [72,152]. The increase in the protein content could also be due to increased free amino acids and peptides and the rise in non-protein nitrogenous contents during steeping [55,109,153].…”

Extraction Optimization of Pigeon Pea Seed Protein and Yield Using Response Surface Methodology

“…According to Asouzu and Umerah [1], pigeon pea seed has 326.20 kcal, carbohydrates 63.78%, ash 2.27%, fiber 0.45%, fat 1.68%, water content 12.81%, and 19.01% protein. The content of dissolved protein is a consideration for consuming grains because the protein can be absorbed by the body [2].…”