The genus Cajanus (Family: Fabaceae) consists of approximately 37 species, and Cajanus
cajan (C. cajan) is a significant member of the genus. It is a commercial legume crop widely …

Pigeon pea is rich in proteins but has low protein digestibility like other legumes. This work
investigated the effects of processing, including soaking, grinding, ultrasound and …

Native starches exhibit some technological drawbacks in industrial food applications
associated with poor physico-chemical properties; however, modification of starch can …

In this study, the effect of different isolation techniques on the isolated proteins from pigeon
pea was investigated. Water, methanol, ammonium sulfate, and acetone were used for the …

The use of plant‐derived foods in the prevention, treatment, and management of metabolic
diseases especially diabetes has gained prominence; this has been associated with their …

Cajanus cajan L. is an important legume used as nutrient and rich source of vitamin and
protein. It is used as traditional medicine since ancient times. Cajanus cajan L. is used for …

The aim of the present study was to utilize the protein from pigeon pea milling waste by-
product for the preparation of protein isolate (PPI). The PPI was exposed to pepsin …

The present study was undertaken to produce cookies from readily available but
underutilized Nigerian crops such as sorghum, pigeon pea and orange fleshed sweet …

In this study, oil quality with respect to physicochemical and phytochemical characteristics
extracted from nonconventional seed oil namely Moringa oleifera, Adansonia digitata …

Cereals, pulses, roots, and tubers are major food sources worldwide and make a substantial
contribution to the intake of carbohydrates, protein, and fiber, as well as vitamin E and B. The …