Strategies to promote the dietary use of pigeon pea (Cajanus cajan L.) for human nutrition and health

• DOI: 10.1002/fft2.381
• Publication Date: 2024-03-11T09:25:09Z
• Authors: Jun Wu; Qian Zhou; Chenhaojin Zhou; Ka‐Wing Cheng; Mingfu Wang
• Keywords: Cajanus; Health Benefits; Nutraceutical

Abstract Pigeon pea ( Cajanus cajan L.) is one of the most important legume crops grown in subtropical and tropical regions with high nutritional quality. However, consumption pigeon very limited worldwide owing to its level anti‐nutrients, hard texture, unpleasant characteristic taste. The present review summarized profile health benefit special attention bioactive phytochemicals (e.g., cajanin, cajanol, cajaninstilbene acid). Furthermore, some aspects that can help promote application foods were highlighted from perspectives physical (i.e., thermal, extrusion, ultrasound‐assisted), chemical modification enzymatic hydrolysis), biological treatment sprouting fermentation). primary impact methods was confined mitigation anti‐nutrients. Chemical approaches less explored mainly targeted on starch protein pea. In contrast, found decrease anti‐nutritional factors, increase production phytochemicals, improve sensory properties Therefore, methods, especially techniques, are considered be more promising.