Effect of Different Pre-Processing Methods on the Proximate Composition of Black Eyed Pea Flour

Lim, Pui Koon (2022) Effect of Different Pre-Processing Methods on the Proximate Composition of Black Eyed Pea Flour. Final Year Project (Bachelor), Tunku Abdul Rahman University College.

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Abstract

Black eyed peas (Vigna unguiculata), commonly called cowpea, are legumes widely grown in Asia and Africa. Certain pre-processing methods (milling, oven drying, soaking, and dehulling) are commonly conducted to give desirable quality to foods, but they may affect the nutrient content of foods. In this study, the effects of pre-processing methods (milling, oven drying, soaking, and dehulling) on the proximate composition of black eyed peas will be investigated. Three samples were prepared: sample 1 was prepared by oven drying and milling; sample 2 was prepared by soaking, oven drying, and milling; and sample 3 was prepared by soaking, dehulling, oven drying, and milling. The milled black eyed peas were used as the control. The crude protein was highest in the control (24.17 ± 0.30 %). The pre-processing steps except oven drying have significantly (p < 0.05) reduced the protein content of black-eyed peas. The highest crude fat value was found in the control (1.94 ± 0.01 %). Oven drying and milling steps in sample 1 did not significantly (p > 0.05) change the fat content in black-eyed peas but additional steps of soaking and dehulling in samples 2 and 3 significantly (p < 0.05) reduced the fat content in the peas. The highest crude fiber content is 0.57 ± 0.09 % in control. There was no significant difference (p > 0.05) in the crude fiber content of all samples. No significant difference (p > 0.05) was observed between the moisture content of control and sample 1 whereas sample 3 has the highest moisture value, 13.35 ± 0.07 %. The highest ash content is 3.58 ± 0.07 % in sample 1. There was no significant difference (p > 0.05) in the ash content between control and sample 1 and between sample 2 and sample 3. All samples showed significant differences (p < 0.05) in carbohydrate content and sample 1 has the highest carbohydrate value (60.92 ± 0.45 %). The loss of nutrients is mainly due to the nutrients leaching out or being destroyed by heat