Storage and Sensory Qualities of Extrudate-Like Maize-Pigeon Pea Snacks Processed by Low-Cost Technology

Abstract

This study investigates the potential of developing nutritionally improved extrudate-like cereal-legume snacks using low-cost technology. Maize–pigeon pea flour blends were cold-pressed with fabricated hand screw press equipment and dried at 50C or fried. The mineral composition of flours, storage and sensory properties of the dried and fried extrudate-like products from the blends were assessed. Calcium, iron, potassium and magnesium levels were in the range of 5.63–28.4, 4.34–4.87, 411, 143–185 and 211–312 mg/100 g, respectively, in the flours. pH and TTA did not change significantly in the flours for 8 weeks storage period. Mold counts in the maize–pigeon pea dried products were between 0.1 and 0.4 × 104 CFU/g after 8 weeks and the yeast counts were in the range of 1.0–2.2 × 104 CFU/g after 8 weeks of storage. The sensory results had varying acceptability for the attributes tested with the fried and dried snack products with none rejected with good keeping quality for 8 weeks. Practical Applications Extrusion processing produces a wide variety of snacks that are appealing to children for consumption. The practical application of technology of using the cold press for cereal–legume mix will help in processing low-cost nutritionally improved products similar to those of extrusion cooking with good acceptability and storage quality. This will help in addressing issue of malnutrition especially among children and increasing income generation especially among cottage industries where extruder is not affordable.