Effect of Selected Pre-Treatments on The Functional and Pasting Properties of Pigeon Pea Flour

The effect of three different processing conditions (fermentation, steaming and roasting) on the functional pasting properties an under-utilised legume pigeon pea were investigated. This study aimed to optimise these for peas. Response Surface Methodology (RSM) based a 3-level full factorial Random sample design was selected fermentation, roasting quality parameters pre-treated beans: determined see effects pre-treatment using standard laboratory procedures. For properties, values obtained were: bulk density (0.64 - 0.81)g/ml, water absorption capacity (123.64-174.64)%, oil (78.8-106.13)% , swelling (11.60-27.96)%, foaming 5.57-15.15 foam stability (0.84 6.25)%. Values have their regression coefficient (R2) as peak viscosity, trough breakdown final setback time temperature 0.69, 0.05, 0.51, 0.37, 0.34, 0.07 0.54 respectively while adjusted R2 same 0.39, -0.09, 0.04, -0.25, -0.32, -0.87 respectively. Furthermore, Coefficient Variation (CV) derived 8.86, 19.24, 35.03, 4.99, 27.34, 16.57 4.29 response surface plots depict fermented flours. optimum variables investigated with fermented, steamed, roasted peas suitable characteristics fermentation 270C 4 days, at 100oC 20 minutes, 1400C 8 minutes. are also reflective so plots. information will be necessary utilisation improved physical exploitation large scale.