Processing and the nutritional contents of canned and fresh pigeon peas [Cajanus cajan (L.)]

Abstract

Two portions of pigeon peas, Cajanus cajan (L.), were processed with and without the application of steam blanching, blanching with water immersion and exhausting to determine the nutritional contents of the pigeon peas after each treatment. The results obtained from the comparison of the nutritional content of the peas imply the possibility of the loss or retention of some of the nutrients. Steam blanching could be the cause of the nutritional loss of Ha, K, and Fe, and blanching with water immersion could be the cause of the loss of K, Ca and Mg and could be a determinant factor for the retention of Fe. Exhausting could be the cause of the loss of K, Ca, Mg, Fe and vitamin B₂