The Effect of Chemical Pretreatment on the Quality of Dehydrated Pigeonpeas

Abstract

A study was undertaken to determine the effect of soaking pigeonpeas in a 0.2-percent solution of sodium hydroxide for 4 hours before dehydration, upon the quality of the dehydrated product. The results showed that: 1. The treated pigeonpeas contained less moisture, but had a higher rehydration ratio upon reconstitution than the untreated ones, regardless of their stage of maturity. 2. The percentage of breakage in the seedcoats of the treated pigeonpeas was higher than that for the untreated ones. 3. The protein content was almost the same in the treated and untreated peas, but the treated pigeonpeas were higher in starch and lower in total sugars than the untreated ones. 4. The organoleptic tests established a definite difference in color and texture between the products, but no difference in flavor. The two products were equally acceptable to the taste panel. Similar results were obtained when comparing both treated and untreated dehydrated pigeonpeas with the canned ones. 5. The shear-press and the Hunter Color and Color Difference Meter tests indicated that the treated pigeonpeas were more tender and greener than the untreated ones.