Utilization of Tender Pigeonpea (Cajanus cajan (L.) Millsp.) in Nigeria

Ngozi O. Kabuo, Sunday A. Dialoke, Ngozika Onuegbu, Justina N. Nwosu, Ann I. Peter-Ikechukwu, Ifeyinwa R. Ogbu


The utilization of tender pigeon-pea as vegetable in the preparation of rice dishes was investigated.  Tender pigeon-pea pods were harvested, sorted, dehulled and the seeds were washed with water.  Rice dishes were prepared using tender pigeon-peas, green peas and green beans. Preparations with green peas and green beans served as the controls.  Proximate analysis of the vegetables was determined.  Sensory evaluation of the rice dishes were carried out by 20 panelists using a 9-point hedonic scale at p<0.05.  Tender seeds of pigeon-pea, green beans and green peas comprised protein (6.60%, 8.40%, 5.40%), moisture (64.95%.69.92%.64.20%), fat (13.75%, 7.28%, 7.40%), crude fiber (2.95%, 3.20%, 5.1%), ash (3.92%, 3.32%, 3.40%) and carbohydrate (7.852%, 7.88%, 14.85%) respectively.The proximate composition of pigeon-pea (protein 6.60%, fat 13.75%, fiber 2.95%, and ash 3.92%) has shown that it could be a good source of fat, protein, dietary fiber and minerals. In organoleptic characteristics of the rice dishes, panelists rated the pigeon-pea samples “moderately liked” in color, aroma, texture and overall acceptability, but taste was “very much liked”. Rice dishes with pigeon-peas compared favorably with green beans and green peas samples in all sensory attributes, hence tender pigeon-pea could be an alternative vegetable in preparation of rice dishes and salad.

Keywords: Green beans, green peas, organoleptic characteristics, pigeonpeas, rice dishes, vegetables.

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