Effect of Germination and Subsequent Fermentation Period on the Functional, Color, and Antinutrients of Pigeon Pea () Flour and Its Structural Parts.

This study assessed the impact of germination and fermentation on the nutritional composition, physicochemical, functional, and sensory quality of pigeon pea flour from various grain fractions. Treatments applied between 24 and 72 h led to notable improvements in protein content, with germinated-fermented bran flour at 72 h reaching 21.20% compared to 12.62% untreated whole grain flour. Fat and ash contents also increased with treated samples, whereas carbohydrate content decreased with extended processing. Functional properties showed significant shifts, with water absorption capacity increasing in the germinated-fermented whole flour for 72 h (3.73 g/g), suggesting improved hydration behavior, whereas oil absorption increased to 1.43 g/g in the same sample, useful for flavor retention in formulated foods. Swelling power and solubility index also increased, particularly in the germinated-fermented bran flour for 72 h, supporting potential use in soups and instant meals. Foaming capacity improved in several treated flours, peaking at 23.5%, which may benefit baked or whipped products. Dispersibility values above 60% in certain samples indicate reconstitution potential for powdered applications. Acidification during fermentation lowered pH and increased titratable acidity, supporting shelf stability. Color parameters shifted toward darker, less red hues, influenced by treatment type and duration. Antinutrient levels, including tannins and oxalates, reduced significantly, enhancing nutritional quality. Sensory scores favored germinated-fermented dehulled grain at 48 h and germinated-fermented rootless flour for 72 h. Overall, germination and fermentation improved the functionality and nutrient density of pigeon pea flour, supporting its integration into high-protein, ready-to-use food products.