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.
