Effect of incorporation of decorticated pigeon pea (&lt;em&gt;Cajanus cajan&lt;/em&gt;) protein isolate on functional, baking and sensory characteristics of Wheat (&lt;em&gt;Triticum aesitivum&lt;/em&gt;) biscuit

H.A Hassan,A.I Mustafa,A.R Ahmed

doi:10.19026/ajfst.5.3335

Abstract

This study was undertaken with the objectives of using the decorticated pigeon pea protein isolate in the development of protein rich-biscuit, suitable for general and specific nutritional purposes and to study the effect of incorporation of pigeon pea protein isolate on the sensory evaluation and quality of biscuit produced. Decorticated Pigeon Pea protein Isolate (DPPI) was incorporated in wheat (Triticum aesitivum) flour (WF, extraction rate 72%), for making fortified biscuit. Ratios of DPPI in wheat flour were adjusted to protein levels of 15, 20 and 25%, respectively. Rheological and functional properties as well as proximate composition, nutritive value and sensory characteristics for the biscuit produced were assessed. The gluten quantity (dry and wet) and falling number of wheat flour were significantly (p#0.05) decreased with the incorporation of DPPI from 10.25 to 7.6%; from 31.2 to 22.5% and from 657 to 443 sec., for 0,15, 20 and 25% protein levels, respectively.Water Retention Capacity (WRC), Bulk Density (BD) and Fat Absorption Capacity (FAC) were obtained. Addition of DPPI resulted in an increase in water absorption which was found to be ranged from 66.7 to 71.0%; dough development time from 4.5 to 7.3 min and dough stability 1.7 to 5.8 min. Biscuit supplemented with DPPI showed significant increase (p#0.05) in ash, protein with high level of incorporation and significant decrease (p#0.05) in carbohydrates and caloric values when biscuit wheat was supplemented with high level of DPPI. Incorporation of DPPI showed no significant differences (p#0.05) on biscuit spread ratios compared to wheat biscuit (control). Biscuit with 15% protein level was found to be superior in all its sensory characteristics compared to the other blends.

Highlights

Among ready-to-eat snacks, biscuits and cookies possess several attractive features including wider consumption base, relatively long shelf-life, more convenience and good eating quality (Akubor, 2003; Hooda and Jood, 2005)
Decorticated pigeon pea protein isolate and wheat flours blends were prepared in such a way that Decorticated Pigeon Pea protein Isolate (DPPI) replaced Wheat flour (WF) to adjust the protein levels to 15, 20, and 25%, respectively
The antinutritional factors i.e., tannins content of un-decorticated pigeon pea was found to be 0.13 mg/100 gm, while decorticated pigeon pea gave a value of 0.03 mg/100 gm material

Summary

INTRODUCTION

Among ready-to-eat snacks, biscuits and cookies possess several attractive features including wider consumption base, relatively long shelf-life, more convenience and good eating quality (Akubor, 2003; Hooda and Jood, 2005). Good eating quality makes biscuits attractive for protein fortification and other nutritional improvements. Legumes, which belong to the group of protein rich vegetable foods, are rich in the amino acid lysine, yet are usually deficient in the sulfur-containing amino acids like methionine. It has been estimated that the total production of legumes provide almost as much protein (20-30%) to the world as wheat and over 50% more than rice or corn (Gopalan et al, 1985). Pigeon pea protein is a rich source of lysine, but is usually deficient in sulphur-containing amino acids, methionine and cystine; it supplements the essential amino acids in cereals as reported by Gopalan et al (1971). Daniel et al (1970) found that incorporation of 8.5% pigeon pea dhal in a rice diet, and 16.7% in a finger millet diet improved the diets’ nutritive value. Hoseney and Rogeres (1993) reported that the wheat flour dough is able to retain gas, which is essential for production of baked products with a light texture

MATERIALS AND METHODS

RESULTS AND DISCUSSION

CONCLUSION