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

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).