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Original Article

Amino acid, fatty acid and mineral composition of pigeon pea (cajanus cajan)

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Pages 187-191 | Published online: 06 Jul 2009

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Abiodun Folasade Akinsola, Ilesanmi Osasona, Emmanuel Temitope Akintayo, Tolulope Oluwasegun Siyanbola & Samuel Olatunde Omosebi. (2023) Nutritional Evaluation of Calabash Gourd (Lagenaria Siceraria) Seeds and Oil. Journal of Culinary Science & Technology 21:5, pages 737-758.
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E. I. Adeyeye. (1997) Amino acid composition of six varieties of dehulled African yam bean (Sphenostylis stenocarpa) flour. International Journal of Food Sciences and Nutrition 48:5, pages 345-351.
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Aladesanmi A. Oshodi. (1996) Amino acid and fatty acid compositions of Adenopus breviflorus benth seed. International Journal of Food Sciences and Nutrition 47:4, pages 295-298.
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Garrett C. Smith, Michael S. Clegg, Carl L. Keen & Louis E. Grivetti. (1996) Mineral values of selected plant foods common to southern Burkina Faso and to Niamey, Niger, West Africa. International Journal of Food Sciences and Nutrition 47:1, pages 41-53.
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Articles from other publishers (32)

Minwei Xu & Bingcan Chen. 2023. Flavour and Consumer Perception of Food Proteins. Flavour and Consumer Perception of Food Proteins 178 211 .
Adilson Roberto Locali-Pereira, Adeline Boire, Claire Berton-Carabin, Sebastião Roberto Taboga, Véronique Solé-Jamault & Vânia Regina Nicoletti. (2023) Pigeon Pea, An Emerging Source of Plant-Based Proteins. ACS Food Science & Technology 3:11, pages 1777-1799.
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Sirin Sachanarula, Praew Chantarasinlapin & Sirichai Adisakwattana. (2022) Substituting Whole Wheat Flour with Pigeon Pea (Cajanus cajan) Flour in Chapati: Effect on Nutritional Characteristics, Color Profiles, and In Vitro Starch and Protein Digestion. Foods 11:20, pages 3157.
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Dhanapal Susmitha, Thiyagarajan Kalaimagal, Ramachandran Senthil, Mani Vetriventhan, Swaminathan Manonmani, Prabhakaran Jeyakumar, Bellie Anita, Surender Reddymalla, Pushpajeet L. Choudhari, Chetna A. Nimje, Ovais H. Peerzada, Venkata Narayana Arveti, Vania C. R. Azevedo & Kuldeep Singh. (2022) Grain Nutrients Variability in Pigeonpea Genebank Collection and Its Potential for Promoting Nutritional Security in Dryland Ecologies. Frontiers in Plant Science 13.
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Mengjia Sun, Xiangyu Li, David Julian McClements, Min Xiao, Hongjian Chen, Qi Zhou, Shufang Xu, Yashu Chen & Qianchun Deng. (2022) Reducing off-flavors in plant-based omega-3 oil emulsions using interfacial engineering: Coating algae oil droplets with pea protein/flaxseed gum. Food Hydrocolloids 122, pages 107069.
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Abhishek Bohra, Abha Tiwari, S. J. Satheesh Naik, Alok Kumar Maurya, Vivekanand Yadav, Dibendu Datta, Farindra Singh & Rajeev K. Varshney. 2022. Underutilised Crop Genomes. Underutilised Crop Genomes 281 300 .
Patrick M Aja, Boniface A Ale, Ezebuilo U Ekpono, Ifeoma Nwite, Lucy Aja, Nwabumma C Asouzu & Amaobichukwu Njoku. (2021) Amino acid profiles of Solanum aethiopicum , Amaranthus hybridus , and Telfairia occidentalis , common leafy vegetables in Nigeria . Science Progress 104:3, pages 003685042110320.
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F. J. Gbenga‐Fabusiwa, E. P. Oladele, G. Oboh, S. A. Adefegha, O. F. Fabusiwa & P. O. Osho. (2021) Modulatory effect of pigeon pea‐wheat biscuits on lipid profile, lipid peroxidation level, α‐glucosidase, and butyrylcholinesterase activities in type‐2 diabetic patients. Journal of Food Biochemistry 45:4.
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Aderonke I. Olagunju, Olufunmilayo S. Omoba, Victor N. Enujiugha, Adeola M. Alashi & Rotimi E. Aluko. (2020) Thermoase‐hydrolysed pigeon pea protein and its membrane fractions possess in vitro bioactive properties (antioxidative, antihypertensive, and antidiabetic). Journal of Food Biochemistry 45:3.
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Ismail Dwi Putra, Yustinus Marsono & Retno Indrati. (2020) Effect of simulated gastrointestinal digestion of bioactive peptide from pigeon pea ( Cajanus cajan ) tempe on angiotensin-I converting enzyme inhibitory activity . Nutrition & Food Science 51:2, pages 244-254.
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Xiaohong Sun, Ikenna Christian Ohanenye, Tausif Ahmed & Chibuike C. Udenigwe. (2020) Microwave treatment increased protein digestibility of pigeon pea (Cajanus cajan) flour: Elucidation of underlying mechanisms. Food Chemistry 329, pages 127196.
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G. O. Babarinde, J. A. Adeyanju, K. Y. Ogunleye, G. M. Adegbola, A. A. Ebun & D. Wadele. (2020) Nutritional composition of gluten-free flour from blend of fonio (Digitaria iburua) and pigeon pea (Cajanus cajan) and its suitability for breakfast food. Journal of Food Science and Technology 57:10, pages 3611-3620.
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W.A. Jimoh, M.O. Shittu, A.A. Ayeloja & S.A. Abdulsalami. (2020) Histology, serum biochemistry and haematological profiles of Clarias gariepinus fed diets containing Luffa cylindrica seedmeal. Agricultural Science and Technology 12:2, pages 130-139.
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Fidelis Azi, Helen A. Njoku, Esther I. David, Michael O. Odo, Veronica N. Nwobasi, Chuanhai Tu & Mingsheng Dong. (2019) Effect of processing aid on the chemical composition and metagenomics of fermented African oil bean seed (Pentaclethra macrophylla, Benth). LWT 111, pages 429-435.
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Dorian Q Fuller, Charlene Murphy, Eleanor Kingwell-Banham, Cristina Cobo Castillo & Satish Naik. (2019) Cajanus cajan (L.) Millsp. origins and domestication: the South and Southeast Asian archaeobotanical evidence. Genetic Resources and Crop Evolution 66:6, pages 1175-1188.
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P. M. Aja, D. C. Obasi, N. A. Obasi, E. U. Ekpono & J. N. Obasi. (2019) Comparative Amino Acid Compositions of Curculigo pilosa Root and Citrullus colocynthis Fruit Bark. Earthline Journal of Chemical Sciences, pages 97-110.
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P. M. Aja, E. U. Ekpono, N. A. Obasi, D. C. Obasi & J. Nwaeke. (2019) Comparative Amino Acid Compositions of Uvaria chamae Stem Bark and Poly Herbal Mixture. Earthline Journal of Chemical Sciences, pages 79-95.
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Gustav Komla Mahunu, Lydia Quansah, Haroon Elrasheid Tahir & Abdalbasit Adam Mariod. 2019. Wild Fruits: Composition, Nutritional Value and Products. Wild Fruits: Composition, Nutritional Value and Products 253 270 .
OA Friday. (2017) Quality Characteristics of shortbread Biscuit Fortified with Fermented Jack bean Flour. International Journal of Agricultural Science and Food Technology, pages 036-041.
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Chunjian Zhao, Deman Liu, Chunying Li, Yujie Fu, Lei Yang & Yuangang Zu. (2014) Separation of pinostrobin from pigeon pea [Cajanus cajan (L) Millsp.] leaf extract using a cation exchange resin for catalytic transformation combined with a polyamide resin. Separation and Purification Technology 133, pages 168-175.
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Chloé Murat, Marie-Hélène Bard, Claire Dhalleine & Nathalie Cayot. (2013) Characterisation of odour active compounds along extraction process from pea flour to pea protein extract. Food Research International 53:1, pages 31-41.
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E.I. Adeyeye. (2009) Amino acid composition of three species of Nigerian fish: Clarias anguillaris, Oreochromis niloticus and Cynoglossus senegalensis. Food Chemistry 113:1, pages 43-46.
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M.A. Oyarekua & E.I. Adeyeye. (2008) Comparative Evaluation of the Nutritional Quality, Functional Properties and Amino Acid Profile of Co-Fermented Maize/Cowpea and Sorghum/Cowpea Ogi as Infant Complementary Food. Asian Journal of Clinical Nutrition 1:1, pages 31-39.
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A. Mekbungwan, K. Yamauchi, T. Sakaida & T. Buwjoom. (2008) Effects of a charcoal powder–wood vinegar compound solution in piglets for raw pigeon pea seed meal. Animal 2:3, pages 366-374.
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F.L. Oyetayo, A.A Akindahunsi & V.O. Oyetayo. (2016) Chemical Profile and Amino Acids Composition of Edible Mushrooms Pleurotus sajor-caju . Nutrition and Health 18:4, pages 383-389.
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I.A. ONIMAWO & A.E. AKPOJOVWO. (2006) TOASTING (DRY HEAT) AND NUTRIENT COMPOSITION, FUNCTIONAL PROPERTIES AND ANTINUTRITIONAL FACTORS OF PIGEON PEA (CAJANUS CAJAN) FLOUR. Journal of Food Processing and Preservation 30:6, pages 742-753.
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G.I. ONWUKA. (2006) SOAKING, BOILING AND ANTINUTRITIONAL FACTORS IN PIGEON PEAS (CAJANUS CAJAN) AND COWPEAS (VIGNA UNGUICULATA). Journal of Food Processing and Preservation 30:5, pages 616-630.
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E.I Adeyeye & E.O Afolabi. (2004) Amino acid composition of three different types of land snails consumed in Nigeria. Food Chemistry 85:4, pages 535-539.
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E.T Akintayo, A.A Oshodi & K.O Esuoso. (1999) Effects of NaCl, ionic strength and pH on the foaming and gelation of pigeon pea (Cajanus cajan) protein concentrates. Food Chemistry 66:1, pages 51-56.
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Samuel R Minka, Carl M.F Mbofung, Corinne Gandon & Maud Bruneteau. (1999) The effect of cooking with kanwa alkaline salt on the chemical composition of black beans (Phaseolus vulgaris). Food Chemistry 64:2, pages 145-148.
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A.A. Oshodi, K.O. Ipinmoroti, E.I. Adeyeye & G.M. Hall. (1995) Amino and fatty acids composition of African yam bean (Sphenostylis stenocarpa) flour. Food Chemistry 53:1, pages 1-6.
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A. A. Oshodi & G. M. Hall. (2006) In‐vitro multienzyme digestibility of protein of some plant source flours blended with bovine plasma protein concentrate. Journal of the Science of Food and Agriculture 63:3, pages 323-327.
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