Resumo

NAVARRO V, CARMEN LUCIA; RESTREPO M, DIEGO  e  PEREZ M, JAIME. PIGEON PEA (Cajanus cajan) AN ALTERNATIVE IN THE FOOD INDUSTRY. Rev.Bio.Agro [online]. 2014, vol.12, n.2, pp.197-206. ISSN 1692-3561.

Due to the current situation of inadequate nutrition in the population of many countries, including Colombia. Search sources rich in proteins and low-cost alternatives. The pigeon pea (Cajanus cajan) is an important legume that contain a moderate amount of protein, calories, vitamins and minerals, its use in foods is limited by the presence of anti-nutritional factors, which can be reduced or eliminated through the use of treatments. The proteins have functional properties that can be take advantage in meat, dairy and bakery products. The purpose of this review is to present an overview of the skills nutritional and functional properties of pigeon pea application opportunities in various applications in the food industry.

Palavras-chave : Pigeon Pea; Cajanus cajan; Functionalproperties; Nutrition; Proteins.

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