Studies on the intrinsic physico-chemical properties of pigeon pea (Cajanus cajan L.) seed flour

dc.contributor.author	loyo, R.A.
dc.contributor.author	Akoja, S.S.
dc.date.accessioned	2023-04-25T09:23:23Z
dc.date.available	2023-04-25T09:23:23Z
dc.date.issued	2005-07-25
dc.identifier.issn	1391-3646
dc.identifier.uri	http://ir.lib.ruh.ac.lk/xmlui/handle/iruor/12441
dc.description.abstract	were investigated. The results indicated that although pigeon pea seed weight, volume and density were in the range reported for some commonly consumed seed legumes, the seed exhibited lower hydration and swelling coefficients. The seed flour was a good gel-forming agent; more hydrophobic but less lipophilic in nature; and it had poor foaming qualities and poor emulsion stability. Furthermore, its protein showed least solubility at pH 4.0.	en_US
dc.language.iso	en	en_US
dc.publisher	Faculty of Agriculture, University of Ruhuna, SriLanka	en_US
dc.subject	Pigeon pea	en_US
dc.subject	Physico-chemical properties	en_US
dc.subject	Flour	en_US
dc.title	Studies on the intrinsic physico-chemical properties of pigeon pea (Cajanus cajan L.) seed flour	en_US
dc.type	Article	en_US