Pigeon pea: Processing, Nutritional Composition, Products and Recipes

Zusatztext

Pigeon pea though, a lesser known legume is a rich source of protein, minerals and fibre. It is a value adding crop that could be utilized in diverse forms to enhance food nutrients especially when complemented with cereals as alternatives to animal products. It could be consumed by both children and adults. This book is based on research studies on physical and chemical characteristics of pigeon pea seeds and flour. Nutritional composition, pasting and functional properties and processing methods are covered. Product development from pigeon pea to improve its utilization in form of indigenous and convenience foods are also discussed. Food recipes of the developed products are also highlighted. The technologies are simple and well adapted for household use and cottage industries. This book will be a useful resource material for students and researchers especially in agricultural, food and nutrition sciences. It is also recommended for food processors, food entrepreneurs and trainers.

Autorenportrait

Dr. Subuola B. Fasoyiro is a food scientist at the Institute of Agricultural Research and Training, Obafemi Awolowo University, Ibadan, Nigeria. She is a member of the Nigerian Institute of Food Science and Technology and International Food Technology. Dr. Fasoyiro's research focus is on food processing, food preservation and food safety.

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