Jimoh, K.o, Azeez, L.a, Babalola, J.o, Adeoti A.o, Oshunrinade, A.o

Pigeon peas were sorted, germinated; steam parboiled at varied time (20 and 30mins), dried and then re-cooked using pressure cooker and microwave oven with the control sample not parboiled. 10 trained sensory panelists were asked to score for textural changes using 7 point ranking scale with 6.5 as mean score for doneness time. Chemical composition, pH, TTA and functional properties of the meal were determined using standard methods. Consumer panelists of 30 students using 9 point hedonic scale scored for sensory attributes. Results showed that under microwave pigeon peas cooked longer (2h 30min -2h 10min) and pressure cooker (1h 11min -1h) decreasing as parboiling time increased. pH was below pH 7.0 in both cooking methods but microwave had highest values (pH 6.34 – 6.62). In both methods TTA values were not significantly different (P<0.05). Moisture and fat decreased but protein, ash, fiber and carbohydrates increased under pressure cooker than under microwave with both control samples having highest values. Na, P, Zn and Ca, values increased in both cooking methods but pressure cooker values were higher than microwave cooker. Anti-nutritional factors reduced in both cooking methods while pressure cooker increased WAC, OAC, SI, and BD with SC decreasing, but all parameters increased under microwave. Control samples in both cooking method had highest sensory scores followed by 30 minutes parboiled samples. This study showed that pre-germination, parboiling and cooking using pressure cooker reduced time of cooking, improved nutritional values, gives mild acidity, high functionality, and was acceptable. Keywords: Pigeon pea, Germination, Parboiling, Pressure cooker, Microwave, Quality  0150