Dataset on Protein Content and Anti-nutritional Factors in Pigeon Pea and Effect of Its Protein Isolate on Physical Properties and Consumer Preference of Beef Sausages
Description
This Data in Brief article provides six tables, one figures, and their raw data (as supplementary material). Table 1 presents the protein contents of pigeon pea varieties and protein isolates that correspond to raw data (S1). Table 2 presents the variation of anti-nutritional factors between pigeon pea varieties which corresponds to raw data (S 2, S 3, S 4 and S 5). Furthermore, Tables 3 and 4 present a respective texture profile of sausage formulations and water solubility index of sausage samples developed using phosphate binder and pea protein isolate. Figure 1 presents a relationship between physical properties and sausage formulations. Tables 3, 4 and Figure 1 correspond to raw data (S 6, S 7, S 8, S 9 and S 10). Table 5 presents the Friedman rank sum test of sausage samples showing consumer preferences that correspond to raw data (S 11).
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Two pigeon pea varieties (local and improved) were purchased directly from farmers in Lindi Region and analyzed for their protein and anti-nutritional factors. The protein was extracted from a rich variety using a ultrafiltration method, analyzed for its protein content and used as a binder in beef sausage making. Five sausage formulations were developed and analyzed for their physical properties, texture profiles, and consumer preferences. Protein content: Protein contents of the pigeon pea varieties samples and binder were determined by micro Kjeldahl method 960.52 (AOAC 2005). A conversion factor of N = 6.02 was used for the calculation of protein contents. Anti-nutritional factors: Cyanogenic glycoside was determined by the alkaline titration method (AOAC, 1990). Tannins were determined by Folin-Denis spectrophotometric method (Karamać, 2009). Alkaloid was determined by the gravimetric method (Wagner and Bladt, 1996). The hemagglutinin was determined using methods by Onwuka (2006). Water solubility index: The water solubility indices of sausages were measured as expressible moisture (EM %) by centrifugation according to the modified method of Menegassi et al. (2011). Texture profile: Hardness, cohesiveness, adhesiveness and springiness parameters were determined using a texture analyzer (Genway Universal Testing Machine, Japan) as described by Jung et al. (2012). Consumer preference was determined by a method described by Lawless and Heymann (2010).