Abstract
Pigeon pea (Cajanus cajan) is an important source of protein, carbohydrates and minerals for many populations. However, its consumption can cause digestive problems due to its high content of anti-nutritional factors. Therefore, the aim of this study is to contribute to the improvement of the nutritional quality of pigeon pea by developing processing techniques for its use in different sectors. Flours were produced from germinated and roasted pigeon pea seeds. A control flour (no seed treatment) was also used. The nutritional, anti-nutritional and functional properties of the flours were evaluated using standard methods. The results showed that germination resulted in a significant (p<0.05) increase in nutritional elements such as fibre (12.29%), protein (28.87%), total sugars (65.15%), polyphenols (654.43 mg) and flavonoids (9.49 mg) and a decrease in anti-nutritional factors in the flour, particularly oxalates (38.68 mg/100 g) and phytates (5.55 mg/100 g). Roasting showed a reduction in anti-nutritional factors such as oxalate (33.867 mg/100 g) and phytate (4.512 mg/100 g) and a significant increase in functional parameters such as water absorption capacity (55.33%) and oil absorption capacity (ACH). (22%). Analysis of these results shows that germination significantly improves the nutritional value of pigeon pea flour, while roasting improves the functional parameters of this vegetable.
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Claims 11
Claim · model-written summary
Germination increased fibre content of pigeon pea flour by 12.29%.
- Taxon
- Cajanus cajan
Cajanus cajane0 - Treatment
- germinatione1
- Outcome
- fibree1
- Direction
- increasee1
- Value
- 12.29%e1
- Qualifier
- p<0.05e1
- Comparator
- control floure2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Pigeon pea (Cajanus cajan)”
e1“germination resulted in a significant (p<0.05) increase in nutritional elements such as fibre (12.29%), protein (28.87%), total sugars (65.15%), polyphenols (654.43 mg) and flavonoids (9.49 mg)”
e2“A control flour (no seed treatment) was also used”
Claim · model-written summary
Germination increased protein content of pigeon pea flour by 28.87%.
- Taxon
- Cajanus cajanCajanus cajane0
- Treatment
- germinatione1
- Outcome
- proteine1
- Direction
- increasee1
- Value
- 28.87%e1
- Qualifier
- p<0.05e1
- Comparator
- control floure2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Pigeon pea (Cajanus cajan)”
e1“germination resulted in a significant (p<0.05) increase in nutritional elements such as fibre (12.29%), protein (28.87%), total sugars (65.15%), polyphenols (654.43 mg) and flavonoids (9.49 mg)”
e2“A control flour (no seed treatment) was also used”
Claim · model-written summary
Germination increased total sugars of pigeon pea flour by 65.15%.
- Taxon
- Cajanus cajanCajanus cajane0
- Treatment
- germinatione1
- Outcome
- total sugarse1
- Direction
- increasee1
- Value
- 65.15%e1
- Qualifier
- p<0.05e1
- Comparator
- control floure2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Pigeon pea (Cajanus cajan)”
e1“germination resulted in a significant (p<0.05) increase in nutritional elements such as fibre (12.29%), protein (28.87%), total sugars (65.15%), polyphenols (654.43 mg) and flavonoids (9.49 mg)”
e2“A control flour (no seed treatment) was also used”
Claim · model-written summary
Germination increased polyphenols of pigeon pea flour by 654.43 mg.
- Taxon
- Cajanus cajanCajanus cajane0
- Treatment
- germinatione1
- Outcome
- polyphenolse1
- Direction
- increasee1
- Value
- 654.43 mge1
- Qualifier
- p<0.05e1
- Comparator
- control floure2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Pigeon pea (Cajanus cajan)”
e1“germination resulted in a significant (p<0.05) increase in nutritional elements such as fibre (12.29%), protein (28.87%), total sugars (65.15%), polyphenols (654.43 mg) and flavonoids (9.49 mg)”
e2“A control flour (no seed treatment) was also used”
Claim · model-written summary
Germination increased flavonoids of pigeon pea flour by 9.49 mg.
- Taxon
- Cajanus cajanCajanus cajane0
- Treatment
- germinatione1
- Outcome
- flavonoidse1
- Direction
- increasee1
- Value
- 9.49 mge1
- Qualifier
- p<0.05e1
- Comparator
- control floure2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Pigeon pea (Cajanus cajan)”
e1“germination resulted in a significant (p<0.05) increase in nutritional elements such as fibre (12.29%), protein (28.87%), total sugars (65.15%), polyphenols (654.43 mg) and flavonoids (9.49 mg)”
e2“A control flour (no seed treatment) was also used”
Claim · model-written summary
Germination decreased oxalates in pigeon pea flour by 38.68 mg/100 g.
- Taxon
- Cajanus cajanCajanus cajane0
- Treatment
- germinatione1
- Outcome
- oxalatese3
- Direction
- decreasee3
- Value
- 38.68 mg/100 ge3
- Comparator
- control floure2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Pigeon pea (Cajanus cajan)”
e1“germination resulted in a significant (p<0.05) increase in nutritional elements such as fibre (12.29%), protein (28.87%), total sugars (65.15%), polyphenols (654.43 mg) and flavonoids (9.49 mg)”
e2“A control flour (no seed treatment) was also used”
e3“a decrease in anti-nutritional factors in the flour, particularly oxalates (38.68 mg/100 g) and phytates (5.55 mg/100 g)”
Claim · model-written summary
Germination decreased phytates in pigeon pea flour by 5.55 mg/100 g.
- Taxon
- Cajanus cajanCajanus cajane0
- Treatment
- germinatione1
- Outcome
- phytatese3
- Direction
- decreasee3
- Value
- 5.55 mg/100 ge3
- Comparator
- control floure2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Pigeon pea (Cajanus cajan)”
e1“germination resulted in a significant (p<0.05) increase in nutritional elements such as fibre (12.29%), protein (28.87%), total sugars (65.15%), polyphenols (654.43 mg) and flavonoids (9.49 mg)”
e2“A control flour (no seed treatment) was also used”
e3“a decrease in anti-nutritional factors in the flour, particularly oxalates (38.68 mg/100 g) and phytates (5.55 mg/100 g)”
Claim · model-written summary
Roasting reduced oxalate in pigeon pea flour to 33.867 mg/100 g.
- Taxon
- Cajanus cajanCajanus cajane0
- Treatment
- Roastinge4
- Outcome
- oxalatee4
- Direction
- reductione4
- Value
- 33.867 mg/100 ge4
- Comparator
- control floure2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Pigeon pea (Cajanus cajan)”
e2“A control flour (no seed treatment) was also used”
e4“Roasting showed a reduction in anti-nutritional factors such as oxalate (33.867 mg/100 g) and phytate (4.512 mg/100 g)”
Claim · model-written summary
Roasting reduced phytate in pigeon pea flour to 4.512 mg/100 g.
- Taxon
- Cajanus cajanCajanus cajane0
- Treatment
- Roastinge4
- Outcome
- phytatee4
- Direction
- reductione4
- Value
- 4.512 mg/100 ge4
- Comparator
- control floure2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Pigeon pea (Cajanus cajan)”
e2“A control flour (no seed treatment) was also used”
e4“Roasting showed a reduction in anti-nutritional factors such as oxalate (33.867 mg/100 g) and phytate (4.512 mg/100 g)”
Claim · model-written summary
Roasting significantly increased water absorption capacity of pigeon pea flour by 55.33%.
- Taxon
- Cajanus cajanCajanus cajane0
- Treatment
- Roastinge4
- Outcome
- water absorption capacitye5
- Direction
- increasee5
- Value
- 55.33%e5
- Comparator
- control floure2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Pigeon pea (Cajanus cajan)”
e2“A control flour (no seed treatment) was also used”
e4“Roasting showed a reduction in anti-nutritional factors such as oxalate (33.867 mg/100 g) and phytate (4.512 mg/100 g)”
e5“a significant increase in functional parameters such as water absorption capacity (55.33%) and oil absorption capacity (ACH). (22%)”
Claim · model-written summary
Roasting significantly increased oil absorption capacity of pigeon pea flour by 22%.
- Taxon
- Cajanus cajanCajanus cajane0
- Treatment
- Roastinge4
- Outcome
- oil absorption capacity (ACH)e5
- Direction
- increasee5
- Value
- 22%e5
- Comparator
- control floure2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Pigeon pea (Cajanus cajan)”
e2“A control flour (no seed treatment) was also used”
e4“Roasting showed a reduction in anti-nutritional factors such as oxalate (33.867 mg/100 g) and phytate (4.512 mg/100 g)”
e5“a significant increase in functional parameters such as water absorption capacity (55.33%) and oil absorption capacity (ACH). (22%)”
The same questions in other papers
processing · nutrient: content · Cajanus cajan (pigeon pea)Positive and negative results
2 papers in the same direction as this paper · 1 in the opposite direction
- no effect
- positive
- positive
processing · quality: phytochemicals · Cajanus cajan (pigeon pea)Positive and negative results
2 papers in the same direction as this paper · 2 in the opposite direction
- negative
- negative
- positive
1 paper more in this group
See all 5 papers →processing · quality: protein · Cajanus cajan (pigeon pea)Results agree
2 papers in the same direction as this paper
- positive
- positive
processing · molecular: metabolites · Cajanus cajan (pigeon pea)Results agree
3 papers in the same direction as this paper
- positive
- positive
- positive
Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.