Department Of Food Technology
OJOKOH, A. O.
OYETAYO, V. O.
Department Of Microbiology
Federal University Of Technology,
Pigeon pea (Cajanuscajan) was subjected to different fermentation methods and treatments for 72hr. The raw (control) and fermented samples were analyzed for mineral and sensory qualities. The pH ranged from 6.8 to 4.5 after 72h fermentation. The fermented and non fermented samples were cooked for 10 minutes using pressure pot to determine the sensory attributes using 10 member semi trained panel considering the following parameters, colour, taste, texture, aroma and general acceptability. The results of the mineral composition showed calcium as the most abundant mineral as the back slope fermented pigeon pea had the highest value of 91.36 mg/100g while zinc (0.10mg/100g) was the least mineral obtained which was found in back slope fermented sample. Minerals such as calcium, potassium and sodium were found to be of high value in pigeon pea samples. The sensory evaluation results showed that sample A (cold water fermented cooked
pigeon pea) was most preferred by a 10-man panel using the 9-point hedonic scale where “9” represented like extremely and “1” represented dislikeextremely. There was significant difference (P>0.05) in the level of acceptance between sample A and other samples considering the parameters.
Key Words: Fermentation, Raw, Mineral, Parameters, Pigeon Pea.