Comparison of Techno-Functional Properties and Chemical Composition of Three Pigeon Pea Varieties for Their Potential as Frying Coating Batter

The pigeon pea has high nutritional value and for diversifying utilization of sustainable legume crop i.e pigeon pea, for making alternative products with high nutritional value is an utmost to provide nutrient-rich food to the proving population. The present work focused on a comparative assessment of three pigeon pea varieties namely PAU 881, AL 882, and AL 201. The whole pigeon pea was assessed for test weight, coefficient of internal/external friction, angle of repose, and the pigeon pea flour was assessed for moisture, crude fat, crude protein, ash, crude fiber, carbohydrates, mineral content, fatty acid profile, foaming capacity, emulsification activity, pasting properties, and thermal properties. Further, batter was prepared using pigeon pea flour and water in the ratio of 1:1.6 (w/v) and analyzed rheological behavior of standard frying coating batter. The results revealed that the pigeon pea varieties had significant differences in proximate composition and functional properties. The pasting properties of AL 201 pigeon pea variety were significantly lower than the other pigeon pea varieties. In particular, the PAU 881 pigeon pea variety exhibited a better nutritional quality including macro and micro minerals. Moreover, the rheological parameters of PAU 881 were found better than the other two, indicating its potential for the preparation of frying coating batter like chickpea flour. Since chickpeas are widely used as a coating batter in a variety of products, underutilized pulses like pigeon pea are being investigated to see what potential they may have. This study will pave the future way of research and provide holistic view of approach to develop technology and engineering mechanization for various food products development.