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

Abstract

Two portions of pigeon peas were processed with and without steam blanching, blanching by water immersion, and exhausting. The nutritional contents of the canned pigeon peas were determined during a storage period from 0 month to 6 months at ambient temperature. The results obtained imply that none of the treatments contributed significantly to the loss or to the retention of protein, P, K, Ca, Mg, Na, total fats and ash. It was not possible to determine the effect of the treatments on the contents of Mn and Fe because these minerals did not remain stable during storage.