Nutritional composition, bioactivity, starch characteristics, thermal and microstructural properties of germinated pigeon pea flour

Chiemela Enyinnaya Chinma, Joseph Oneh Abu, Olajide Emmanuel Adedeji, Lilian Chinelo Aburime, Dorcas Graceful Joseph, Glory Fadekemi Agunloye, Janet Adeyinka Adebo, Samson Adeoye Oyeyinka, Patrick Berka Njobeh, Oluwafemi Ayodeji Adebo

Research output: Contribution to journalArticlepeer-review

26 Citations (Scopus)

Abstract

There is an increase in the use of adoptable bioprocessing methods for the development of high-quality pulse ingredients. This study investigated the nutritional composition, physicochemical, bioactivity, in vitro digestibility, functional, pasting, thermal and colour characteristics of germinated (24–72 h) pigeon pea. Germination increased (p ≤ 0.05) protein, dietary fiber, calcium, iron, zinc, vitamins B, vitamin C (1.25–8.46 mg/100 g), resistant starch, protein digestibility (72.30–82.66 g/100 g), total phenolic content, antioxidant activities and most amino acids. Phytic acid, tannin and trypsin inhibitor activity decreased significantly during germination. Germination also increased water absorption capacity, protein solubility, foaming capacity, emulsion stability and activity of the flours while bulk density decreased. Functional, pasting, thermal and color, properties of pigeon pea was modified following germination. This study demonstrated that short-term germination is a natural means for the development of functional pigeon pea flour to promote its application in the food industry.

Original languageEnglish
Article number101900
JournalFood Bioscience
Volume49
DOIs
Publication statusPublished - Oct 2022

Keywords

  • Digestibility
  • Functional properties
  • Legume
  • Nutrient quality
  • Short-time germination

ASJC Scopus subject areas

  • Food Science
  • Biochemistry

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