Studies on the Intrinsic Physico-Chemical Properties of Pigeon Pea (Cajanus cajan L.)Seed Flour
| dc.creator | Oloyo, Raheem A., Akoja, S.S. | |
| dc.date | 2005-07 | |
| dc.date.accessioned | 2025-03-27T15:44:46Z | |
| dc.description | Intritlsic physico~chemical properties of pigeon pea (Cajanus cajan L cv. IITA 8860) s~ed flour c '(were investigated .. The results indicated that although pigeon pea seed weight, volume and /density were in the range reported for 'some [commonly consumed seed legumes, ~he seed ,"exhibited lower hydration and swelling coefficients. The seed flour was a good gel-forming agent; more hydrophobic but less lipophilic in 'nature; and it had poor foaming qualities and 'poor emulsion stability. Furthermore', its protein showed least solubility at pH 4.0 . | |
| dc.format | application/pdf | |
| dc.identifier | http://eprints.covenantuniversity.edu.ng/3448/ | |
| dc.identifier.uri | https://repository.covenantuniversity.edu.ng/handle/123456789/32427 | |
| dc.language | en | |
| dc.publisher | Faculty of Agriculture, University of Ruhuna, Sri Lanka | |
| dc.subject | Q Science (General) | |
| dc.title | Studies on the Intrinsic Physico-Chemical Properties of Pigeon Pea (Cajanus cajan L.)Seed Flour | |
| dc.type | Article |
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