Investigation of the sensory quality, nutritional value and antioxidant capacity of flakes prepared using various pigeon pea-based flours

Abstract

Pigeon pea (Cajanus cajan (L.)) is a potential source of nutritional and antioxidant compounds. Germination proved to improve the nutritional quality and antioxidant capacity of pigeon peas. The previous author’s study showed that pigeon pea flour prepared by NaCl elicitation before germination exhibits significantly higher antioxidant capacity and functional properties than that prepared without elicitation or germination. The study aimed to examine the sensory quality, nutrition value, and antioxidant capacity of flakes formulated using non-germinated pigeon pea flour, pigeon pea sprout flour, and NaCl-elicited pigeon pea sprout flour. The potential of the flours to be developed as commercial flakes was also determined using oat-based commercial flakes as a comparator. The NaCl-elicited pigeon pea flour-based flakes showed a higher quality score of both texture and overall qualities than the other pigeon pea flour-based flakes and the commercial ones. Regarding nutritional value, flakes formulated using NaCl-elicited pigeon pea sprout flour also showed better nutritional value, indicated by the lowest fat content and highest soluble, insoluble, and total dietary fiber contents. The highest values of total phenolics content (TPC), Trolox equivalent antioxidant capacity (TEAC), and ferric reducing antioxidant power (FRAP) were also observed in the NaCl-elicited pigeon pea sprout flour-based flakes, even though its DPPH radical scavenging activity was not significantly different to the commercial flakes. These results have significant consequences for developing legume-based flakes with higher levels of dietary fibers and antioxidant potential, and lower fat content.