Bamidele, O.P. and Akanbi, C.T.
(2013)
Influence of gamma irradiation on the nutritional and functional properties of pigeon pea (Cajanus cajan) flour.
African Journal of Food Science, 7 (9).
pp. 285-290.
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Abstract
Effects of gamma irradiation on pigeon pea flour at various doses (0, 5, 10, 15 and 20 kGy) on the proximate composition and functional properties were investigated. Gamma irradiation resulted in a slight increase of crude protein at all doses and the crude lipid. Crude fibre and ash showed no apparent effects of irradiation between the non-irradiated sample and the irradiated. A significant
increase of in vitro protein digestibility was observed in pigeon pea flour irradiated at 20 kGy. Phytic
acid, a major anti-nutritional factor, was reduced significantly on irradiation, indicating the positive
effect of gamma irradiation on pigeon pea flour. Significant enhancement in the water absorption and
swelling capacities, bulk density of the flour was also recorded after irradiation. Results of the present
investigation showed that application of gamma irradiation does not have major effect on the overall nutritional composition and functional properties of the flour and can be used as an effective method of preservation of pigeon pea flour and their products
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