The Chemical Composition of Pigeon Pea (Cajanus cajana) Seed and Functional Properties of Protein Isolate

Abstract

Pigeon pea obtained from Khartoum North market were milled at the milling laboratory Food Research Center in Shambat. The chemical composition and functional properties were carried out in the Food Analysis Laboratory, Department of Food Science and Technology, University of Gezira. The proximate analysis in terms (%) of moisture (8), crude protein (21), crude fat (1.7), ash (3.2) and fiber contents (2.5). A protein isolate from defatted Pigeon pea seed flour was extracted and evaluated for its functional properties. The water retention capacity of the isolate (250.3 ml/100 g). The fat absorption capacity was (130 ml/100 g). At the pH 3 gave the highest foam volume (130%). The emulsification capacity (120%) was highest at the pH 4.5 was recorded. Other functionalities such as formation of gels are also reported. Pigeon pea seed protein isolate can be considered of great potential for incorporation into human food products in the Sudan as well as for promotion the functional property in different food.