Tamara Tumasile Machinjili

The increasing global demand for affordable, nutrient-dense plant-based foods highlights the need to valorize underutilized legumes through suitable processing technologies. This study developed extruded chunk products from blends of fermented and unfermented pigeon pea (Cajanus cajan L.) flour, button mushroom powder, and cassava starch at ratios of 90:2.5:7.5, 90:5.0:5.0, and 90:7.5:2.5 (w/w/w) using a single-screw extruder. Button mushroom powder was incorporated to increase dietary fiber and mineral content due to its abundance of β-glucans and chitin, whereas cassava starch served as a texturizing and binding agent, promoting melt cohesion and expansion during extrusion. Optimal processing conditions were 13–15% feed moisture and a barrel temperature gradient of 100–140 °C. Fermentation significantly improved textural properties, increasing hardness (up to 22,802 g) and crispness (up to 55,099 g/s), likely due to protein modifications that enhanced matrix formation. In contrast, unfermented samples exhibited higher water holding capacity (264–286 g/100 g). All formulations showed low water activity (0.426–0.524), indicating good shelf stability. Protein content remained consistent (18.80–19.45%), while crude fiber ranged from 18.15 to 21.80%. These results showed that the integration of fermentation and extrusion provides an effective, low-cost approach for improving the structural, nutritional, and storage properties of pigeon pea-based products, supporting the development of nutrient-dense plant-based foods industry that are acceptable and sustainable, thereby supporting sustainable agriculture.

Oxidative stress contributes significantly to chronic disease burden, necessitating identification of accessible dietary antioxidant sources. Pigeon peas (Cajanus cajan L.) contain substantial bioactive compounds, yet most exist in bound forms with limited bioavailability. This study evaluated wild fermentation combined with systematic extraction optimization to enhance antioxidant recovery from pigeon peas. Seeds underwent wild fermentation in brine solution, followed by extraction under varying conditions (seven solvent systems, three temperatures, and three-time durations). Multiple complementary assays assessed antioxidant capacity (total phenolic content, DPPH radical scavenging, ferric reducing power, and ABTS activity). Fermentation substantially improved antioxidant properties across all parameters, with particularly pronounced effects on radical scavenging activities. Extraction optimization identified 70% methanol at 40 °C for 24 h as optimal, demonstrating marked improvements over conventional protocols. Strong intercorrelations among assays confirmed coordinated enhancement of multiple antioxidant mechanisms rather than isolated changes. The findings demonstrate that both biotechnological processing and analytical methodology critically influence antioxidant characterization in pigeon peas. This integrated approach offers practical guidance for developing antioxidant-rich functional foods, particularly relevant for resource-limited settings where pigeon peas serve as dietary staples. The study establishes foundation for translating fermentation technology into nutritional interventions, though further research addressing bioavailability, microbiological characterization, and bioactive compound identification remains essential.