Agroindustrial transformation of peanut piggy (cajanus cajan) as a social innovation strategy

Akinwande, B. A. & Adejuyitan, J. A. (2022). Evaluation of some chemical and physico-chemical properties of maize and pigeon pea (Cajanus cajan) flour blends and sensory properties of local snack (kokoro) produced from the blends. Journal of Food Chemistry and Nanotechnology, 8(1), 6–10. https://doi.org/10.17756/jfcn.2022-119

Ariviani, S., Sasmita, L. C., Khusafa’ah, L. N., Ratnaningsih, N. & Yulviatun, A. (2022). Na-alginate elicitation as an alternative strategy to improve the antidiabetic potential of pigeon pea (Cajanus cajan) flour. Food Research, 6(4), 246–253. https://doi.org/10.26656/fr.2017.6(4).843

Atuna, R. A., Mensah, M.-A. S., Koomson, G., Akabanda, F., Dorvlo, S. Y. & Amagloh, F. K. (2023). Physico-functional and nutritional characteristics of germinated pigeon pea (Cajanus cajan) flour as a functional food ingredient. Scientific Reports, 13(1). https://doi.org/10.1038/s41598-023-43607-8

Barboza, Y. & Medina, L. M. (2021). Importance and use of pigeon pea (Cajanus Cajan L) in functional foods design. In Cajanus cajan: Cultivation, Uses and Nutrition (pp. 111–134). Nova Science Publishers, Inc.

Cirunay, A. R. T., Mopera, L. E., Sumague, M. J. V & Bautista, J. A. N. (2021). In vitro fermentation and prebiotic potential of pigeon pea (Cajanus cajan (l.) millsp.) flour. Food Research, 5(1), 174–184. https://doi.org/10.26656/fr.2017.5(1).388

Cirunay, A. R. T., Sumague, M. J. V, Bautista, J. A. N. & Mopera, L. E. (2023). Microbiological, physico-chemical, and sensory quality of yoghurt supplemented with gelatinized pigeon pea (Cajanus cajan (L.) Millsp.) flour. Food Research, 7(2), 341–347. https://doi.org/10.26656/fr.2017.7(2).980

Haji, A., Teka, T. A., Bereka, T. Y., Astatkie, T., Woldemariam, H. W. & Urugo, M. M. (2024). Effect of processing methods on the nutrient, antinutrient, functional, and antioxidant properties of pigeon pea (Cajanus cajan (L.) Millsp.) flour. Journal of Agriculture and Food Research, 18. https://doi.org/10.1016/j.jafr.2024.101493

Kusumaningtyas, R. W., Anggraeni, D., Triputranto, A., Febriana, A. & Praseptiangga, D. (2024). Physical and Chemical Characteristics of Composite Flour Based on Modified Cassava Flour and Pigeon Pea (Cajanus cajan) Flour as Ingredient of Analog Rice. In K. H., A. B.A., H. W., W. null, W. S., H. M.F., P. R.D. & P. E.M. (Eds.), AIP Conference Proceedings (Vol. 2957, Issue 1). American Institute of Physics Inc. https://doi.org/10.1063/5.0191099

Nwakanma, C. I., Obinwa, E. P. & Umeh-Idika, A. S. (2024). Proximate and Functional properties of Pigeon Pea (Cajanuscajan) and Sorghum (Sorghum bicolor) flour Blends. Journal of Home Economics Research, 31(1), 104–113.

Sachanarula, S., Chantarasinlapin, P. & Adisakwattana, S. (2022). Substituting Whole Wheat Flour with Pigeon Pea (Cajanus cajan) Flour in Chapati: Effect on Nutritional Characteristics, Color Profiles, and In Vitro Starch and Protein Digestion. Foods, 11(20). https://doi.org/10.3390/foods11203157