{"id":6778,"date":"2022-10-17T08:57:49","date_gmt":"2022-10-17T08:57:49","guid":{"rendered":"https:\/\/file.currentschoolnews.com\/?post_type=product&p=6778"},"modified":"2022-10-17T12:40:15","modified_gmt":"2022-10-17T12:40:15","slug":"nutritional-analysis-of-cajanus-cajan-pigeon-pea","status":"publish","type":"product","link":"https:\/\/pastexamquestions.com\/product\/nutritional-analysis-of-cajanus-cajan-pigeon-pea\/","title":{"rendered":"Nutritional Analysis of Cajanus Cajan (Pigeon Pea)"},"content":{"rendered":"

– Nutritional Analysis of Cajanus Cajan (Pigeon Pea) –<\/strong><\/span><\/p>\n

Download Nutritional Analysis of Cajanus Cajan (Pigeon Pea)<\/strong><\/span>. Students who are writing their projects can get this material to aid their research work.<\/span><\/span><\/p>\n

Abstract<\/strong><\/h3>\n

The effective utilization of any plant source in food supplementation or in new product formulation is based on the knowledge of their nutritional composition and functional properties.<\/p>\n

In this study the proximate analysis, vitamin content, mineral content and antinutrient analysis of pigeon pea was investigated using, (AOAC, 1984), for proximate analysis, (Adrian, 1973) method for vitamins, and (Adrian, 1973) method for mineral analysis.<\/p>\n

Results of the proximate analysis gives the following: moisture content (7.88%), ash content (4.18%), fiber content (8.99%), fat content (2.59%), protein content (21.87%), carbohydrate content (54.48mg%).<\/p>\n

The predominant vitamin were vitamin A (64.15%), and vitamin C (87.6mg%). The mineral analysis revealed higher value for magnesium (22.04 ppm) and calcium (27.10 ppm).<\/p>\n

Pigeon pea contains little amount of antinutrients which may interfere with the utilization of the nutrients contained in it. For example, the following were observed from the experimental result; cyanogenic glycoside (1.782%), phytate (0.335%), tannin (0.952%), and cardiac glycoside (0.189%).<\/p>\n

The high protein content of the seed is essential for growth, formation of bones and muscles while the fiber content increases the metabolism rate and reduce the possibility of weight gain.<\/p>\n

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Introduction<\/strong><\/h3>\n

1.1 Background of the Study<\/strong><\/p>\n

Legumes are low\u2010priced sources of protein\u2010rich foods that have been important in alleviating protein malnutrition and in the tropics; they are the next important food crop after cereals (Oyarekua, 2009).<\/p>\n

Leguminous seeds include soybean, cowpea, groundnut, pigeon pea (fio-fio), mucuna (velvet beans), jack bean, oil bean, and chicken pea. The legume and grain families are by far the world’s most important sources of food; grains supply starch, whereas legumes which include bean, peas, and alfalfa supply protein and fats.<\/p>\n

Legumes are rich sources of protein, energy, vitamins, dietary fibre, minerals, and oil, especially the oil\u2010seeds (Arawande and Borokini, 2010).<\/p>\n

Cereals are deficient in lysine and tryptophan, but rich in methionine and cysteine, whereas legumes are deficient in sulfur\u2010containing amino acids such as methionine and cysteine, and rich in lysine (Sodipo and Fashakin, 2011). There is a need to combine the cereals and legumes together so as to complement each other.<\/p>\n

Pigeon pea (Cajanus cajan<\/em>) is a locally available, affordable, and underutilized grain legume of the tropics and subtropics (Fasoyiro et al<\/em>, 2010). Pigeon pea uses include soil improvement, agroforestry, intercropping, food, feed, wood, and pest management.<\/p>\n

Pigeon pea is reported to contain 20%\u201322% protein, 1%\u20132% fat, 65% carbohydrate, and 6.8% ash (Onweluzo and Nwabugwu, 2009) and rich in mineral quality and fibre content. It is known as \u201cotili\u201d in the South\u2010western part of Nigeria.<\/p>\n

In South\u2010eastern Nigeria, it is usually consumed in cooked form like cooked beans and most consumers prefer to cook \u201cfio\u2010fio\u201d, as it is usually called, with firewood due to the long period of time it takes to soften.<\/p>\n

The presence of antinutrients in pigeon pea has limited its utilization. Fermentation process had also been utilized to increase the protein and textural qualities of the seeds (Fasoyiro et al., <\/em>2010).<\/p>\n

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