Acrylamide resulting from heat-time treatment in pigeon pea, a neglected and underutilized legume

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The influence that heat-time treatment has on the concentration of acrylamide in roasted pigeon pea was analysed. The study focussed on optimising the roasting conditions using Response Surface Methodology (RMS) to minimise concentration of acrylamide in roasted Pigeon pea. The treatment conditions used were temperatures in the range of 80 – 120 oC and time of 10 - 60 min, additive of 0.1-1.0 g and soaking solvent prepared with citric acid or phosphoric acid. Analysis of the data showed that the concentration of acrylamide content significantly increased as the temperature and time of processing increased (p<0.005). Citric acid and phosphoric acid used as additives in soaking the Pigeon pea had no significant effect on acrylamide formation. The optimization of process parameters to give low level of acrylamide resulted in roasting temperature of 80ºC for 10 min and 0.1g mass of additive with citric acid as the soaking solvent having a desirability of 0.972. The roasted Pigeon pea produced using the optimized conditions resulted in a concentration of acrylamide (1.76g/kg).
A thesis submitted to the Department of Food Science and Technology in partial fulfilment of the requirements for the award of the degree of Master of Science in Food Science and Technology, 2014