Pigeon Pea: A New Source of Plant-Based Protein

What is it about?

Pigeon pea (Cajanus cajan), a pulse native to tropical and subtropical regions, holds significant nutritional potential but remains underutilized, with production mainly by smallholder farmers. Promoting its cultivation can enhance biodiversity, combat malnutrition, and provide resilient plant-based proteins. This review summarizes research on pigeon pea's food applications, including seed processing, protein extraction, and modification. Techniques like aqueous fractionation and enzymatic hydrolysis show promise for producing protein-rich and functional food ingredients. However, further investigation is needed on the rheological and interfacial properties of pigeon pea proteins. Pigeon pea is drought-tolerant and contributes to soil fertility, making it suitable for sustainable agriculture in climates affected by global change.

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Photo by Taisia Karaseva on Unsplash

Photo by Taisia Karaseva on Unsplash

Why is it important?

This Review highlights the potential of pigeon pea as a valuable and underutilized crop that can contribute to global food security and nutrition. By exploring its nutritional benefits and sustainable agricultural practices, this work advocates for the increased cultivation and utilization of pigeon pea, especially in emerging countries. This could lead to enhanced biodiversity, improved resilience to climate change, and the provision of alternative sources of high-quality plant-based proteins. The findings also emphasize the need for further research into the functional properties of pigeon pea proteins, which could open new avenues for food innovation and applications. Key Takeaways: 1. Sustainable Agriculture: Pigeon pea's drought tolerance and ability to improve soil fertility make it a sustainable crop suitable for regions affected by climate change, promoting resilient agricultural practices. 2. Nutritional Value: Pigeon pea seeds have a high protein content, with an amino acid profile comparable to soybean, making it a nutritious alternative for plant-based protein sources. 3. Research Gaps: There is a need for further investigation into the bulk rheological and interfacial properties of pigeon pea proteins to fully harness their potential in food applications, indicating opportunities for future research and development.