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

This Data in Brief article provides six tables, one figures, and their raw data (as supplementary material). 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). Table 5 presents the Friedman rank sum test of sausage samples showing consumer preferences that correspond to raw data (S 11).