eng Science and Education Publishing American Journal of Food and Nutrition 2374-1163 2025-03-01 13 1 48 55 10.12691/ajfn-13-1-5 AJFN20251315 article Tour¨¦ Naka tnakan@yahoo.fr 1 Oulai Dehegnan Patricia 1 Tiekpa Wawa Justine 1 Oupoh Bada Bedos 2 Ciss¨¦ Mohamed 2 Laboratory of Biotechnology and Valuation of Agri-Resources and Natural Substances, Department of Biological Sciences of Pelefero Gon Coulibaly University, Korhogo, C?te d¡¯Ivoire. Laboratory of Food Biochemistry and Technology of Tropical Products, Department of Food Science and Technology, Nangui Abrogoua University, 02 BP 801 Abidjan 02, C?te d¡¯Ivoire Pigeon pea (Cajanus cajan) is an important source of protein, carbohydrates and minerals for many populations. However, its consumption can cause digestive problems due to its high content of anti-nutritional factors. Therefore, the aim of this study is to contribute to the improvement of the nutritional quality of pigeon pea by developing processing techniques for its use in different sectors. Flours were produced from germinated and roasted pigeon pea seeds. A control flour (no seed treatment) was also used. The nutritional, anti-nutritional and functional properties of the flours were evaluated using standard methods. The results showed that germination resulted in a significant (p<0.05) increase in nutritional elements such as fibre (12.29%), protein (28.87%), total sugars (65.15%), polyphenols (654.43 mg) and flavonoids (9.49 mg) and a decrease in anti-nutritional factors in the flour, particularly oxalates (38.68 mg/100 g) and phytates (5.55 mg/100 g). Roasting showed a reduction in anti-nutritional factors such as oxalate (33.867 mg/100 g) and phytate (4.512 mg/100 g) and a significant increase in functional parameters such as water absorption capacity (55.33%) and oil absorption capacity (ACH). (22%). Analysis of these results shows that germination significantly improves the nutritional value of pigeon pea flour, while roasting improves the functional parameters of this vegetable. https://pubs.sciepub.com/ajfn/13/1/5/ajfn-13-1-5.pdf nutritional elements anti-nutritional factors functional properties