Effect of processing methods on the nutrient, antinutrient, functional, and antioxidant properties of pigeon pea (Cajanus cajan (L.) Millsp.) flour

Effect of processing methods on the nutrient, antinutrient, functional, and antioxidant properties of pigeon pea (Cajanus cajan (L.) Millsp.) flour

Pigeon pea (Cajanus cajan) is an important grain legume in tropical regions, including Ethiopia. Yet its nutritional value is often limited due to the presence of antinutritional factors and limited studies on how traditional processing methods affect the nutritional, antinutritional, functional, an...

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Bibliographic Details
Main Authors: Abdulmajid Haji, Tilahun A. Teka, Tizazu Yirga Bereka, Tess Astatkie, Henock Woldemichael Woldemariam, Markos Makiso Urugo
Format: Article
Language:English
Published: Elsevier 2024-12-01
Series:Journal of Agriculture and Food Research
Subjects:
Anti-nutrients
Antioxidants
Functional properties
Pigeon pea
Traditional processing methods
Online Access:http://www.sciencedirect.com/science/article/pii/S2666154324005301
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