Proximate Compositions and Sensory Properties of Germinated and Non-Germinated Pigeon Pea (Cajanus Cajan) Seeds

Abstract

Pigeon pea (Cajanus cajan) seeds were carefully selected cleaned and divided into two lots for flour production. One portion was germinated following soaking in water for 36 hours with water being changed every 6 hours, at a ratio of 1:10, including an hour air rest before re-soaking. The seeds were germinated to obtain root length of 5 cm. the proximate compositions and sensory properties of the flours produced from the germinated and non-germinated seeds were determined. There was a general increase in moisture content, crude protein, ash, crude fiber and carbohydrate due to the germination process, while fat decreased. Germination did not significantly (p>0.01) affect sensory characteristics of the flour.

Keywords: Pigeon pea, Cajanus cajan, seeds, grain, legume, flour