Pithecellobium jiringa legume flour for potential food applications: Studies on their physico-chemical and functional properties

► This is the first report on functional and cooking properties of Jering seeds. ► The seed flour exhibited good nutritional, functional and cooking properties. ► Functional properties were dependent on ionic strength, concentration and pH. ► The seed flour exhibited a low gruel solid loss on cooking. ► Results indicate that seed-flour can be modified to develop new food formulations.