Pérez-González, María J.

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Fermentación de gandul (Cajanus cajan): efecto en los azúcares y aminoácidos y su posible uso comercial
(2012) Pérez-González, María J.; Negrón, Edna; College of Agricultural Sciences; Pérez, Fernando; Plaza, María de L.; Department of Food Science and Technology; Figueroa, Carmen
Three fermentation treatments were used in pigeon pea "Lazaro" variety in order to eliminate α-galactosides, sugars responsible of producing flatulence. The fermented pigeon pea is a high protein alternative that can be used to develop new products. There was a reduction of stachyose and raffinose in all samples after fermentation. The three treatments showed no significant difference between the final values of the sugars raffinose and stachyose. The fermentation that exhibited the greatest decrease in the shortest time was 35° C for 57.7 hours. Fermentation did not affect the amino acid profile of pigeon pea since no significant differences between treatments and control were found. Pre-gelatinized rice was used as a stabilizing agent for a mixture of pigeon pea and rice. This mixture had a completed amino acid score for a given amount of protein.