Effect of fermentation period on the chemical composition and functional properties of Pigeon pea (Cajanus cajan) seed flour
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چکیده
Changes in the chemical composition and functional properties of fermented seed flour of Pigeon pea, Cajanus cajan L. were studied for 0,1,2,3,4 and 5 days. The differently fermented seeds were analyzed for proximate composition, calorific values and functional properties. Results showed that fermentation significantly (p≤ 0.05) increased the moisture, protein and ash contents of the seed while the crude fat, crude fibre and carbohydrate contents were noted to be decreased. However, water/oil absorption, bulk density, swelling capacity, foam capacity/stability, viscosity and gelation power were significantly decreased (p≤ 0.05).
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