Effect of processing methods on qualities of instant whole legume: Pigeon pea (Cajanus cajan L.)

Abstract

The pigeon pea (Cajanus cajan L.) of variety BSMR-736 was evaluated to study effect of different processing methods on their physical characteristics (bulk density, water absorption, reconstitution time and sedimentation value), chemical characteristics, (moisture, protein, fat, carbohydrate and total ash content) and sensory characteristics (color,  flavor, texture and overall acceptability). The attempts were made to prepare instant whole legume by using different processing techniques like soaking, precooking, frozen storage and cabinet drying. The results showed that, the cooking time of processed whole pigeon pea was found to be reduced significantly compared to cooking of  raw pigeon pea to 14 min by using precooking, frozen storage and drying it by cabinet drying process. Further the effects of these processing methods on physical characteristics of instant whole pigeon peas suggest that the water absorption and the sedimentation value were higher and bulk density was lower compared to raw pigeon pea which indicates selectively lower damage to protein and starch during cabinet drying. The proximate composition of prepared instant whole pigeon pea by different methods indicates that there were no major changes except to moisture and total ash content.