Effect of Potash on the Tenderness and Phytochemical Constituents of Cajanus cajan

摘要

Background and Objective: The seed of Cajanus cajan enclosed in a hard, tough and thick skin with a semi-permeable membrane, restricting the movement of water through the mesocarp. This study aimed to assess the effect of potash on the tenderness and phytochemical constituents of pigeon pea. Materials and Methods: Pigeon pea was cooked with 2, 3, 4 and 5 g of potash after which the texture of the cooked whole grains was determined using the thumb and index finger and thereafter; the degree of tenderness of each sample in comparison with the control sample was rated. Proximate analysis was carried out on each of the samples. Results: The study showed that potash increased the level of tenderness of Cajanus cajan when compared to the control. The higher the concentration of potash, the higher the level of tenderness. Also, potash decreased the phytochemical constituents of Cajanus cajan. The higher the concentration of potash, the lower the phytochemical constituents. Conclusion: So, it was concluded that the potash increased the tenderness of Cajanus cajan but decreased its phytochemical constituents.