Effect of fermentation period on the chemical composition and functional properties of Pigeon pea (Cajanus cajan) seed flour

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).