Table 1.
Proximate composition of pigeon pea flour and protein isolates
| Moisture (%) | Protein (%) | Fat (%) | Ash (%) | Fiber (%) | Carbohydrate (%) | |
|---|---|---|---|---|---|---|
| PPF | 6.70 ± 0.20a | 19.70 ± 6.20a | 1.40 ± 0.0d | 3.50 ± 0.10d | 3.20 ± 0.20b | 60.40 ± 0.00 |
| WEPI | 8.30 ± 0.00d | 91.35 ± 0.21b | 0.25 ± 0.7b | 0.05 ± 0.07a | 0.05 ± 0.07a | ND |
| MEPI | 7.87 ± 0.06c | 91.83 ± 0.06b | 0.17 ± 0.06a | 0.13 ± 0.06b | ND | ND |
| ASEPI | 7.73 ± 0.06b | 91.73 ± 0.12b | 0.36 ± 0.06c | 0.67 ± 0.06c | ND | ND |
| ACEPI | 8.03 ± 0.06c | 91.50 ± 0.10b | 0.30 ± 0.10c | 0.16 ± 0.06b | ND | ND |
All values are means of triplicates determinations ± standard deviation (SD). Means within the same column with different superscript are significantly different (p < .05).
WEP, water‐extracted pigeon pea protein isolate; MEPI, methanol–extracted pigeon pea protein isolate; ASEPI, ammonium sulfate‐extracted pigeon pea protein isolate; ACEPI, acetone‐extracted pigeon pea protein isolate; PPF, pigeon pea flour; ND, not detected.