Technological Properties of Acetylated Pigeon Pea Starch and Its Stabilized Set-Type Yoghurt [PDF]
Foods, 2020 The behaviour of graded acetylated pigeon pea starch during heat processing was evaluated in addition to the corresponding effect of their incorporation at 1.5% (w/v) as a stabilizer in set-type yoghurt.
Aderonke Ibidunni Olagunju +2 more
exaly +4 more sources
Analysis of seed production and seed shattering in a new artificial grassland forage: pigeon pea [PDF]
Frontiers in Plant Science, 2023 Pigeon pea is a perennial leguminous plant that is widely cultivated as a forage and pharmaceutical plant in subtropical and tropical areas, especially in artificial grasslands.
Xinyong Li +9 more
doaj +2 more sources
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mBio, 2021 Pigeon pea, a legume crop native to India, is the primary source of protein for more than a billion people in developing countries. The plant can form symbioses with N2-fixing bacteria; however, reports of poor crop nodulation in agricultural soils ...
Danteswari Chalasani +7 more
doaj +2 more sources
Genomic Diversity of Pigeon Pea (Cajanus cajan L. Millsp.) Endosymbionts in India and Selection of Potential Strains for Use as Agricultural Inoculants [PDF]
Frontiers in Plant Science, 2021 Pigeon pea (Cajanus cajan L. Millsp. ) is a legume crop resilient to climate change due to its tolerance to drought. It is grown by millions of resource-poor farmers in semiarid and tropical subregions of Asia and Africa and is a major contributor to ...
Beatriz Jorrin +17 more
doaj +2 more sources
Non-targeted metabolomics of cooked cowpea (Vigna unguiculata) and pigeon pea (Cajanus cajan) from Ghana using two distinct and complementary analytical platforms [PDF]
Food Chemistry: Molecular Sciences, 2022 Legumes are global staple foods with multiple human health properties that merit detailed composition analysis in cooked forms. This study analyzed cowpea [Vigna unguiculata] (three varieties: Dagbantuya, Sangyi, and Tukara), pigeon pea [Cajanus cajan ...
Brooke Sayre-Chavez +5 more
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Physicochemical and sensory quality of breakfast cereals produced from flour blends of maize and pigeon pea [PDF]
HeliyonBreakfast cereals offer affordable, quick and convenient meal options. This study examined the proximate, techno-functional, mineral and sensory qualities of breakfast cereals produced from a flour blend of maize and pigeon peas.
Clement Chinedum Ezegbe +5 more
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Microbial Shelf-Life, Starch Physicochemical Properties, and In Vitro Digestibility of Pigeon Pea Milk Altered by High Pressure Processing [PDF]
Molecules, 2020 This study examined the effects of high-pressure processing (HPP) on microbial shelf-life, starch contents, and starch gelatinization characteristics of pigeon pea milk.
Yun-Ting Hsiao, Chung-Yi Wang
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Food FrontiersPigeon pea (Cajanus cajan L.) is one of the most important legume crops grown in subtropical and tropical regions with high nutritional quality. However, the consumption of pigeon pea is very limited worldwide owing to its high level of anti‐nutrients ...
Qian Zhou, Mingfu Wang
exaly +2 more sources
Trait associations in the pangenome of pigeon pea (Cajanus cajan) [PDF]
Plant Biotechnology Journal, 2020 Junliang Zhao +2 more
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Growth response of pigeon pea (Cajanus cajan L. Millsp) on saline and alfisol soils [PDF]
E3S Web of Conferences, 2021 As an archipelago country, Indonesia is surrounded by abundant saline soils which could be potential for growing food crops. The research work was conducted to study the growth responses of some pigeon pea genotypes on saline soils.
Soedarjo M.
doaj +1 more source