African Journal of Food Science Vol. 4(3), pp. 120-126, March 2010 Available online http://www.academicjournals.org/ajfs ISSN 1996-0794 ©2010 Academic Journals Full Length Research paper Physico-chemical and sensory properties of pigeon pea (Cajanus cajan) flours S. B. Fasoyiro 1 *, S. R. Akande 1 , K. A. Arowora 2 , O. O. Sodeko 3 , P. O. Sulaiman 1 , C. O. Olapade 1 and C. E. Odiri 1 1 Institute of Agricultural Research and Training, P. M. B. 5029, Obafemi Awolowo University, Moor-Plantation, Ibadan, Oyo State, Nigeria. 2 Nigerian Stored Product Research Institute, Ilorin, Kwara State, Nigeria. 3 Federal College of Agriculture, Moor-Plantation, Ibadan, Oyo State, Nigeria. Accepted 5 February, 2010 Three varieties of pigeon pea were processed using three processing methods: soaking, blanching and roasting at different temperatures and time periods and the dehulling efficiency of methods were assessed. The pigeon pea seeds were processed into flours using the appropriate methods that enhance dehulling efficiency. The chemical and functional properties of the flour samples were determined. The different flours were processed into traditional foods: bean cake (akara) and pudding (moinmoin). Sensory analyses of the products were determined. Higher protein and ash contents were recorded in the blanched and roasted samples than in the soaked samples. Phytate content of soaked samples were significantly reduced in comparison with the blanched and roasted seeds. The bulk density, water absorption capacity and oil absorption capacity of the flours were in the range 50.12 - 62.30 g/ml, 110 - 155 g/100 g, 9 5 - 132g/100 g, respectively. Highest bulk density and water absorption capacity were recorded in flour sample from roasted pigeon pea seed of variety 5C. In comparison of the sensory qualities of the pigeon pea flours with cowpea as either akara or moinmoin, products of roasted seed flour were least accepted among the samples. Key words: Pigeon pea, processing methods, functional properties, traditional foods, sensory qualities. INTRODUCTION Pigeon pea (Cajanus cajan) is a locally available, affordable and under-utilized grain legume of the tropics and sub-tropics. Pigeon pea varieties has protein content in the range of 23 - 26% (Oshodi et al.,1985).The protein content is comparable with those in other legumes like cowpea and groundnut which have been used in complementing maize. It is rich in mineral quality and fibre content. Pigeon pea grows well in Nigeria but the hard-to-cook phenomenon and the presence of anti- ntutrients have limited its utilisation (Nene et al.,1990; El- Tabey, 1992). It is usually eaten in cooked form like cooked beans in Nigeria but it consumes a lot of fuel, mostly cooked with firewood (a scarce and dwindling resource). Many rural *Corresponding author. E-mail: fimidara@yahoo.com. low income families prefer pigeon pea to cooked cowpea because it is cheaper in cost, more filling in the stomach and has a more acceptable taste. Women cook it using firewood overnight for about 8 - 12 h. This consequently leads to high loss of nutrients. For the urban low income families, the bean is desirous for its taste but they cannot afford the required time nor fuel required in its cooking. Since pigeon pea are well adapted to tropical regimes and insufficient protein of good quality is a limiting factor in developing countries with ever increasing population, appropriate processing to improve the utilization of this legume is of high importance. Attempts have been made to improve its utilisation in human diet due to increasing need for cheaper and available plant proteins to meet the increasing demand of the Nigerian populace. Reduce cooking time and acceptibility have been achieved for pigeon pea through dehulling process (Fasoyiro et al., 2006). Fermentation process had also been utilized to