The processing characteristics of Nigerian pigeon pea
(Cajanus cajan L.)

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The processing characteristics of Nigerian pigeon pea (Cajanus cajan L.)

This study sorts to improve the utilisation of pigeon pea as a ready-to-eat expanded snack food by investigating it’s processing characteristics under different environments. Existing literature suggests that pigeon peas, as reported for other legumes, could be difficult to cook due to their lack of...

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Bibliographic Details
Main Author:	Okpala, Mary Ozioma
Format:	Thesis (University of Nottingham only)
Language:	English
Published:	2018
Subjects:	pigeon pea cell wall starch hydration swelling structural degradation and extrusion.
Online Access:	https://eprints.nottingham.ac.uk/49523/

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