Effects of Germination on the Nutrient Content and Functional Properties of Pigeon Pea Flour

The effects of germination on the nutrient content and functional properties of pigeon pea (Cajanus cajan) flour were studied. Germination decreased the crude protein content from 23.63 to 21.19%, fat from 6.75 to 5.25%, crude fiber from 7.3 to 7.0%. Water absorption capacity (WAC) was significantly improved (p < 0.05) by 403.77% while oil absorption capacity was significantly decreased by 47.75%. Other functional properties that were decreased by germination include emulsion activity (2.3%) and foaming capacity (38%). The least gelation concentration for the germinated and ungerminated pigeon pea flours were 8 and J0%, respectively. These results indicate the potential food uses of germinated and ungerminated pigeon pea flours as protein supplements in diets as well as functional ingredients in differently formulated foods.