Effect of Gamma Irradiation on Amino Acids profile, Minerals and Some Vitamins Content in Pigeon Pea (Cajanus Cajan) Flour
O. P. Bamidele *
Department of Food Science and Technology, Obafemi Awolowo University, Ile-Ife, Nigeria
C. T. Akanbi
Department of Food Science and Technology, Obafemi Awolowo University, Ile-Ife, Nigeria
*Author to whom correspondence should be addressed.
Abstract
This study was aimed at checking the affect of gamma irradiation on amino acids profiles, minerals and some vitamins content of pigeon pea (Cajanus cajan) flour. The pigeon pea was gamma irradiated at difference gamma doses of 5, 10, 15, & 20 kGy, after which the effect of all these doses were examined on amino acids profile, minerals and some vitamins present in flour. The result showed a significant reduction of amino acids present in the flour at p<0.05, but the gamma irradiated flour still meet the Food and Agricultural Organization-World Health Organization recommended pattern and amount of essential amino acids. The effect of gamma irradiation was not significant on the mineral content of the samples with Sodium content ranging from 5.95mg/100g to 7.09mg/100g and Potassium ranging from 40.83mg/100g to 40.15mg/100g. The effect of vitamin was not significant since the flour was only rich in vitamin A, C and vitamin B3. Vitamin A content of the samples ranged from 458.95 to 463.83mg/100g, Vitamin C ranged from 18.69 to 24.00mg/100g and Vitamin B3 ranged from 2.86 to 3.20mg/100g. In conclusion, gamma irradiation has significant effect on the amino acids profile, but no significant effect on minerals and vitamins content of the flour.
Keywords: Amino acids, irradiation, pigeon pea, flour, vitamin, minerals