Fasoyiro et al Greener Journal of Agricultural Sciences Vol. 9(1), pp. 90-94, 2019 ISSN: 2276-7770 Copyright ©2019, the copyright of this article is retained by the author(s) DOI Link: http://doi.org/10.15580/GJAS.2019.1.020719026 http://gjournals.org/GJAS Dissemination, training on pigeon pea utilization and evaluation of farmers’ acceptability of the products at Erin Oke, Osun state, Nigeria Fasoyiro S.B1, Farinde E.O1, Oyedokun M.O2, Adebayo, A.K3 1. Product Development Programme, Institute of Agricultural Research and Training, Moor Plantation (IAR&T), Ibadan, Oyo State, Nigeria 2. South West Farming System Research Programme, Institute of Agricultural Research and Training, Moor Plantation (IAR&T), Ibadan, Oyo State, Nigeria 3. Grain Legume Development Programme, Institute of Agricultural Research and Training, Moor Plantation (IAR&T), Ibadan, Oyo State, Nigeria ARTICLE INFO ABSTRACT Article No.: 020719026 Type: Research DOI: 10.15580/GJAS.2019.1.020719026 Pigeon pea, a neglected legume is a rich source of protein enhancing local staples through fortification and in addressing malnutrition. This work aims to enlighten local farmers in a maize growing area on the nutritional and health importance of pigeon pea, to train them on various ways of utilization and to evaluate farmers acceptability and perception of the crop. The method involves informing the farmers on the benefits of pigeon pea, demonstrating processing methods for developed nutritionally improved products and assessing the farmers’ sensory acceptability. Farmers showed high acceptability for the products and the willingness to plant pigeon pea. Submitted: 07/02/2019 Accepted: 10/02/2019 Published: 06/03/2019 *Corresponding Author Fasoyiro S.B. E-mail: subuolafasoyiro@ gmail.com Keywords: pigeon pea; enlightenment; training; improved nutrition; convenience use Return to Content View [Full Article – PDF] [Full Article – HTML] [Full Article – EPUB] Post-Publication Peer-review Rundown View/get involved, click [Peer-review] REFERENCES Fasoyiro, S.B., S.R. Ajibade, A.J. Omole, O.N. Adeniyan and E.O. Farinde (2006). Proximate, minerals and antinutritional factors of some underutilized grain legumes in South- Western Nigeria. Nutrition and Food Science 38:18-23. Fasoyiro, S.B. and Arowora, K.A. (2013). Chemical, pasting and sensory properties of whole fermented (Ogi) fortified with pigeon pea flour. WASET International Journal of Agricultural, Biosystems Science and Engineering 7: 32-34 (U.S.A). Fasoyiro, S. B., E.O. Farinde, W.T. Adiat, K.O. Zaka and A.O. Ajani (2013). Proximate composition and organoleptic properties of cassava snacks fortified with pigeon pea flour. Science Focus 18:1-9. Fasoyiro, S.B., V.A. Obatolu, O.A. Ashaye, E.A. Adeojo and D.O. Ogunleti (2009). Chemical and sensory qualities of pigeon pea (Cajanus cajan) developed into a local spice dawadawa. Nigerian Food Journal 27: 150-159. Fasoyiro, S.B., L.B. Taiwo, V.G. Osuntade, K.A. Arowora, S.I. Ejoh and O.T. Olanipekun (2009). Development of fermented pigeon pea (Cajanus cajan) dawadawa spice into shelf-stable products. Moor Journal of Agricultural Research 10: 80-88. Iwe, M.O. (2002): Handbook of Sensory Methods and Analysis. Rojoint Communication Services Limited, Enugu, Nigeria, pp. 71-72. Lai, Y.S., Hsu, J.J. and Wu, S.C. (2012). Antioxidant and anti-inflammatory effects of pigeon pea (Cajanus cajan L.) extracts on hydroperoxide and lipolysaccharide-treated RAW264.7 macrophages. Food Function 3(12) 1293-1301. Manzo, J.A. and Vitor R.J.S. (2017). Antihyperglycermic effects of Cajanus cajan L. (Pigeon pea) ethanol extract on the blood glucose level of ICR mice (Mus musculis). National Journal of Physiology, Pharmacy & Pharmacology 7(8) 860-864. Mayilvaganan M., Singh, S.P., Johari R.P (2004). Hypocholesterolmic effect of protein prepared from Phaseolus aconitifolius. Indian Journal of Experimental Biology 42(9) 904-908. Maziya-Dixon B., Akinyele I.O., Oguntona E.B., Nokoe S., Sanusi R.A., Harris E. (2004): Nigeria food consumption and nutrition survey 2001-2003. International Institute of Tropical Agriculture, Ibadan, Nigeria. Potter, N.N. and Hotchkiss. J.H. (1998). Food Science. 5th ed. New york, Springer, p.402. Odeny, D. (2007). The potential of pigeon pea (Cajanus cajan L. Millsp) in Africa. Natural Resources Forum 31: 297-305. Cite this Article: Fasoyiro SB; Farinde EO; Oyedokun MO; Adebayo, AK (2019). Dissemination, training on pigeon pea utilization and evaluation of farmers’ acceptability of the products at Erin Oke, Osun state, Nigeria. Greener Journal of Agricultural Sciences 9(1): 90-94, http://doi.org/10.15580/GJAS.2019.1.020719026.
