Pigeon Pea Utilization : Starch Characteristics and Transparency Noodle Preparation

Abstract

Pigeon Pea (Cajanus cajan L.) starch was isolated from pigeon pea seed and pigeon pea dhal (decorticated split dried seed) by a wet milling process. Physical properties of the starch including granule sizes, gelatinization temperature, swelling and solubility pattern, Brabender amylogram, gel strength and degree of syneresis, were examined. Transparency noodles were prepared from pigeon pea starch and compared with those from mung bean starch. Noodle quality was examined by organoleptic tests. The results indicated that the quality of noodles is comparable to mung bean noodles.