Pigeon Pea Flour Research Articles

Effect of germination and solid-state fermentation on the chemical, functional and nutritional composition of pigeon pea flour and the sensory properties of the resultant cookies

Effect of germination and solid-state fermentation on the chemical, functional and nutritional composition of pigeon pea flour and the sensory properties of the resultant cookies

Physicochemical and sensory properties of wheat-germinated sorghum-pigeon pea flour blends and their chin-chin-making potential

The effects of the substitution of wheat flour (WF) with Germinated Sorghum Flour (GSF) and Pigeon Peas Flour (PPF) at ratios of 100:00:00; 90:5:5; 80; 10:10 and 70:15:15 respectively in the proximate and mineral composition of the flour blends and the sensory properties of the chin-chin produced from the composite flour using standard methods were evaluated. The substitution reduced the moisture content from 10.55 to 9.18% while ash, fiber, protein, and fat content increased from 5.25 to 8.16%; 0.45 to 1.23%; 8.11 to 14.19%, and 3.37 to 5.42% respectively. An expected decrease in the carbohydrate content was recorded. The addition of GSF and PPF increased the sodium (1.18 - 1.45mg/100g); Potassium (1.48 - 3.49 mg /100g) and magnesium (0.68 - 1.66mg/100g) while zinc which was the most abundant out of all the mineral element assessed decreased from 74.32 - 36.61 mg/100g. The 100% WF Chin- -chin was ranked highest in color, taste, aroma, crispness, and general -acceptability closely followed by chin-chin produced fun 80WF: 10GSF: 10 PPF. This implies that wheat flour, germinated sorghum four and pigeon pea flour blends will produce chin-chin of good nutritional qualities

Comparison of Techno-Functional Properties and Chemical Composition of Three Pigeon Pea Varieties for Their Potential as Frying Coating Batter

ABSTRACT The pigeon pea has high nutritional value and for diversifying utilization of sustainable legume crop i.e pigeon pea, for making alternative products with high nutritional value is an utmost to provide nutrient-rich food to the proving population. The present work focused on a comparative assessment of three pigeon pea varieties namely PAU 881, AL 882, and AL 201. The whole pigeon pea was assessed for test weight, coefficient of internal/external friction, angle of repose, and the pigeon pea flour was assessed for moisture, crude fat, crude protein, ash, crude fiber, carbohydrates, mineral content, fatty acid profile, foaming capacity, emulsification activity, pasting properties, and thermal properties. Further, batter was prepared using pigeon pea flour and water in the ratio of 1:1.6 (w/v) and analyzed rheological behavior of standard frying coating batter. The results revealed that the pigeon pea varieties had significant differences in proximate composition and functional properties. The pasting properties of AL 201 pigeon pea variety were significantly lower than the other pigeon pea varieties. In particular, the PAU 881 pigeon pea variety exhibited a better nutritional quality including macro and micro minerals. Moreover, the rheological parameters of PAU 881 were found better than the other two, indicating its potential for the preparation of frying coating batter like chickpea flour. Since chickpeas are widely used as a coating batter in a variety of products, underutilized pulses like pigeon pea are being investigated to see what potential they may have. This study will pave the future way of research and provide holistic view of approach to develop technology and engineering mechanization for various food products development.

Antioxidant and cytotoxic activities of protein hydrolysates from shrimp shell wastes, germinated soybean and pigeon pea flour blends: A mixture response surface methodology approach

Cancer has high prevalence rate and mortality with conventional chemotherapy and other management protocols being both expensive and inaccessible especially in low/medium income countries (LMIC). Sourcing alternative cheaper and easily accessible treatment from blends of antioxidants sources can reduce the burden of cancer on patients. This work therefore seeks to produce a blend from the protein hydrolysates of shrimp shell waste, germinated soybean and germinated pigeon pea which not only has high antioxidant activity but also can inhibit cervical cancer cell proliferation. In vitro antioxidant and cytotoxic activities of the mixtures of germinated pigeon pea, germinated soybean, and shrimp shell waste hydrolysates were evaluated using the mixture response surface methodology (MRSM). Fourteen blends were obtained using the simplex centroid design. Total phenolic content (TPC), 2, 2-Diphenyl-1-Picrylhydrazyl (DPPH) and % cytotoxicity of the samples were analysed. Numerical optimization was conducted with the goal of simultaneously maximizing the DPPH scavenging activity and TPC while minimizing % cytotoxicity. The optimized blend consisted of 91.06 % pigeon pea, 8.94 % shrimp shell waste and 0 % soybean. The predicted responses obtained were 74.28 % DPPH scavenging activity, 39.6 GAE mg/dL TPC and 21 % cytotoxicity. The IC50 values for the optimized blend and a standard chemotherapeutic drug were 0.260 mmol/mL and 0.013 mmol / mL respectively. This in vitro study revealed that the pigeon pea - shrimp shell waste blend, as generated by MRSM, was comparable to a standard anticarcinogenic drug with respect to potency. Keywords: pigeon pea, soybean, hydrolysates, shrimp shell waste, cytotoxicity, antioxidants, DPPH

Effect of Germination and Fermentation on the Nutrient Contents, Functional and Antioxidant Activities of Pigeon Pea (Cajanus cajan) Flour

Effect of germination and fermentation on the nutrient contents, functional and antioxidant activities of pigeon pea (Cajanus cajan) flour were investigated. The pigeon pea seeds were sorted, cleaned and processed into germinated, fermented and raw flours. The flour samples obtained were analyzed for proximate composition, mineral contents, antinutrient contents, functional properties and antioxidant/free radical scavenging properties using standard methods. The results of the proximate composition showed that the moisture content within the range of 9.62±0.02-9.96±0.01, crude protein content 16.63±0.01-24.17±0.01, crude fibre content 1.41±0.01-2.59±0.01, lipid 4.33±0.01-5.61±0.01, ash content 1.62±0.01-2.17±0.01, carbohydrate 56.80±0.02 - 62.47±0.01 and energy values 366.91 - 374.40kcal/100g. The result of elemental mineral analysis showed magnesium as the major mineral element in the sample (91.32±0.02 to 123.75±0.04mg/g), calcium (96.02 ± 0.02 - 110.14 ± 0.003mg/g), phosphorus (39.11 ± 0.02 - 46.12 ± 0.03mg/g), sodium (8.63 ± 0.02 - 12.61 ± 0.001mg/g), Iron (3.08 ± 0.02 - 4.11 ± 0.001mg/g) and zinc (2.04 ± 0.01 - 3.17mg/g) respectively. The result of the functional properties showed optimal gelatinization temperature ranged from 73.610C - 89.410C, emulsion capacity, 11.88 - 43.42%, foam stability,28.22 to 65.81%, foaming capacity,15.83 to 21.11%, bulk density,0.53 - 0.71g/ml, water absorption capacity, 1.11 and 1.51ml/g while oil absorption capacity,0.84 - 1.14ml/g. The sensory properties of the moi-moi from the processed flours showed that the colour test, (6.33 -7.53), flavour (7.63 to 7.75), taste (5.13 to 5.53), mouth-feel (7.25 to 7.36), overall acceptability (6.93±0.04 - 8.83±0.04). The results of the phenolic content ranged from 20.13mg\GAE, 53.43mg\GAE and 42.64mg\GAE for raw processed, malted and fermented samples respectively. The results of the 1,1-diphenyl-2-picrylhydrazyl (DPPH) antioxidant activity of ethanolic extracts showed IC50values of 0.810, 1.177 and 1.014mg\ml for the raw, malted and fermented seed extracts respectively. The moisture, crude protein and fibre contents was significantly increased (p>0.05) during germination and fermentation whereas lipid, carbohydrate, ash and energy values were significantly (p<0.05) decreased by the processing techniques. Germination increased the emulsion capacity, foaming capacity whereas fermentation reduced the foaming capacity of pigeon pea flour. Malting and fermentation significantly (p>0.05) increased the % scavenging properties of pigeon pea extract though that of germination was higher. Malting and fermentation significantly (p<0.05) decreased the sensory properties of moi-moi produced. Based on the result obtained, regular consumption of pigeon pea will be a proactive measure against heart diseases and other related disorders in the human body.

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

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.

Effect of Germination Time on the Properties of Flours from Red and Brown Varieties of Pigeon Pea (Cajanus cajan) Seeds

This study was designed to evaluate the effect of germination time on the proximate composition, functional and pasting properties of flours from red and brown varieties of pigeon pea seeds. The red and brown pigeon pea seeds were cleaned and germinated for 48, 72 and 96 h, respectively and processed into flours, while the flours produced from the ungerminated red and brown pigeon pea seeds served as control samples. The flours obtained were analyzed for proximate, functional and pasting properties using standard methods. The proximate composition of the samples showed that the flours produced from the red pigeon pea seeds had a range of 6.24 – 9.34% moisture, 10.37 – 20.95% crude protein, 1.21 – 1.12% fat, 2.32 – 3.32% ash, 3.14 – 4.23% crude fibre, 76.75-61.07% carbohydrate and 329.29 – 338.10KJ/100g energy, while that of the brown pigeon pea flours had a range of 6.44-9.77% moisture, 10.47-23.69% crude protein, 1.23-1.13% fat, 2.42-3.13% ash, 3.18-4.31% crude fibre, 76.26-57.99% carbohydrate and 358.18-336.83KJ/100g energy. The functional properties of the red pigeon pea flours revealed that the bulk density, water absorption capacity, oil absorption capacity, swelling capacity, gelation capacity and foam capacity ranged from 0.58-022 ml/g, 1.36-1.58 %, 1.40-1.61 %, 2.13-2.38 ml/g, 8.24-11.13 ml/g and 12.28-12.01 %, while that of the brown variety ranged from 0.63-0.36 ml/g, 1.47-1.69 %, 1.46-1.67 %, 1.67-2.46 ml/g, 8.88-11.41 ml/g and 13.33-13.06 %, respectively. The pasting properties of the red pigeon pea flours also showed that the peak, trough, breakdown, set back and final viscosities as well as the peak time and pasting temperature ranged from 3.10 – 5.556cP, 3.35 – 4.86cP, 2.65 – 4.57cP, 5.23 – 7.75cP, 8.82 -10.02cP, 6.79 – 7.34min and 69.79 – 92.710C, while that of the brown variety ranged from 3.59 – 6.21cP, 4.19 – 5.61cP, 3.77 – 5.23cP, 5.59 – 8.25cP, 9.60 – 11.08cP, 7.07 – 7.99min and 80.11 – 99.21oC, respectively. The study, however, revealed that the flours produced from both the red and brown pigeon pea seeds could be generally used as nutrient dense and functional ingredients in the preparation of a wide range of food products especially in Nigeria and other developing countries of the world where there is acute shortage of protein in order to ensure food and nutritional security.

Effect of Germination and Fermentation on the Nutrient Contents, Functional and Antioxidant Activities of Pigeon Pea (Cajanus cajan) Flour

Effect of Germination and Fermentation on the Nutrient Contents, Functional and Antioxidant Activities of Pigeon Pea (Cajanus cajan) Flour

Quality Evaluation of Malted Pigeon Pea –Orange Fleshed Sweet Potato Flour Blends and Biscuits Using Albino (Wistar) Rats

The use of underutilized food crops and their fortification could add value to food products. Malted pigeon pea was produced and substituted into orange fleshed sweet potato at 0, 5, 10, 15, 20, and 100% to produce flour blends which was used to feed albino rats on addition of salt, bone meal, blood meal. The blend flour was also used to produce biscuits on addition of baking fat, sugar and salt. The biscuit was analysed for physical and sensory properties. The albino rat feed was analysed for nutrition and haematological qualities. The ash, protein and energy value content of the flour increased from 2.34 to 3.11, 4.64 to 13.27%, 379.83 to 384.19 Kcal/100g, respectively, with increase in added malted pigeon flour. The flavonoid, saponin, phenol, phytate, tannins contents increased from 2.11 to 3.43, 6.61 to 9.70, 0.03 to 0.07, 33.74 to 50.28, 0.04 to 0.08 mg/kg, respectively. The water absorption capacity and bulk density capacity decreased from 0.38 to 0.15% and 0.73 to 0.46 g, while the swelling, oil absorption and foam capacity increased from 1.60 to 3.65, 0.91 to 1.82 and 7.15 to 12.20%, respectively, with addition of malted pigeon pea. The highest break strength was observed in biscuit produced with 85:15 (85 % orange fleshed sweet potato, 15 % malted pigeon pea flour blends) (3000g). The Feed Efficient Ratio (FER) and the Protein Efficient Ratio (PER) of the feed albino rats improved with addition of malted pigeon pea. The Haemoglobin (HB), Park Cell Volume (PCV), Total White Blood Cells (TWBC), White Blood Cells (WBC), Red Blood Cell (RBC) of the feed albino rats generally increased with increase in the quantity of malted pigeon pea over the three weeks feeding duration. All the blend flour biscuits were generally accepted; however, the 15% malted pigeon pea biscuit was the most preferred. Quality and acceptable biscuits can be produced from malted pigeon pea –orange fleshed sweet potato.

Dyslipidemia Protective Effect of Resistant Starch-Based Dough Meals on Diabetes-Induced Rats

Aim: The adoption of functional foods as healthy diet therapy for the management of metabolic disorders such as diabetes is in vogue in the present world where many are no longer consuming carbohydrate or starchy foods. This study investigated the effect of resistant starch-based dough meals on dyslipidemia in rats with streptozotocin (STZ)-induced diabetes.
 Place and Duration: Functional Foods Laboratory and Animal House of Department of Biochemistry, Federal University of Technology, Akure, from July 2022 to February 2023.
 Methodology: Flour samples were prepared by dispersing the flour into boiling water and turning and being allowed to cook for 15 min to obtain dough meals: PLD – (100% Plantain flour), used as a control sample; PLPRD – plantain flour: pigeon pea flour: rice bran flour (73.08:15.15:11.76); PSPRD – native plantain starch: pigeon pea flour: rice bran flour (73.08:15.15:11.76); AP1SPRD – acetylated plantain starch: pigeon pea flour: rice bran flour (73.08:15.15:11.76); AP2SPRD – acetylated plantain starch: pigeon pea flour: rice bran flour (70.67:18.15:11.18). The weight gained, food intake, haematological parameters, fasting blood glucose and lipid profile of the resistant starch-based dough meal were compared with the commercial flour product, CRD (100% Cerolina flour: wheat and soybean) and the DM (untreated high-fat diet–STZ-induced diabetic rats) and NC (Normal control rats).
 Results: The weight gained and food intake ranged from 50.98±0.53 g to 180.12±1.07 g in NC and 33.98±1.64 g to 140.87±1.80 g in DM. The feed conversion ratio to the feed efficiency ratio was 0.28:0.25 and 4.15:3.53 in NC and DM respectively, which attributed to the food product to weight loss. The values of the haematological parameters (PCV, RBC, HB, MCV, MCH and MCHC) confirmed that the experimental rats had no trace of infection due to the generation of antibodies by WBC and differential counts (neutrophils, eosinophils, basophils, monocytes and lymphocytes). Rats fed with DM+AP1SPRD showed a decrease in low-density lipoprotein cholesterol (LDL-C), total cholesterol and triglyceride, and an increase in high-density lipoprotein cholesterol (HLDL-C).
 Conclusion: A resistant starch-based dough meal was significant for the production of short-chain fatty acids with lots of benefits on health. The intervention of resistant starch-based dough meals, AP1SPRD and AP2SPRD used in this study, almost normalized metabolic profiles in the experimental rats, similar to the control group by reducing the total cholesterol, total triglycerides and LDL-C while increasing HDL-C.

Functional, chemical and organoleptic properties of moi-moi prepared from blends of cowpea (<i>Vigna unguiculata</i>) and sprouted pigeon pea (<i>Cajanus cajan</i>) flours

Moi-moi is a steamed bean paste usually made from cowpea paste blended with seasonings and other ingredients. This study was carried out to evaluate the functional, chemical and sensory properties of moi-moi produced from cowpea and sprouted pigeon pea flour blends. Flours were produced from cowpea and sprouted pigeon pea and blended in the ratios of 100:0, 95:5, 90:10, 85:15, 80:20 and 50:50, where 100% cowpea served as the reference sample. The functional properties of the composite flours, proximate, mineral, and sensory characteristics of the moi-moi were evaluated. Functional properties ranged from 0.67 to 0.69 g/ml for bulk density, 1.33 to 1.70 ml/g for swelling index, 1.80 to 2.03 g/g for water absorption capacity, 1.27 to 1.73 for oil absorption capacity, 40.17 to 46.57 % for emulsion capacity and 30.30 to 34.00 % for foam capacity. Proximate composition results revealed that crude protein, crude fibre, and ash increased while moisture, fat and carbohydrate decreased with increased substitution of cowpea with sprouted pigeon pea. Mineral contents increased with increasing level of sprouted pigeon pea addition with values ranging from 26.30-63.37 mg/100g, 39.00-51.50 mg/100g, 272.00 to330.27 mg/100 g, 14.10 to 43.90 mg/100 g and 413.33-434.13 mg/100g for calcium, magnesium, potassium, sodium and phosphorous respectively. Sensory analysis revealed that moi-moi produced from 90% cowpea and 10% sprouted pigeon pea flour possessed the best organoleptic properties among the test samples. This study has demonstrated the production potential and nutritional benefits of sprouted pigeon pea complementation in the production moi-moi from cowpea.

Response Surface Methodology Approach for the Production of Enriched Rice-based Breakfast Cereal

This study was aimed at the use of blend of rice flour (Oryza sativa), pigeon pea flour (Cajanus cajan), and banana flour (Musa paradisiaca) to produce enriched rice-based breakfast cereal. The control was done without blending the three flours (100% pre-gelatinized rice flour). The proximate composition was evaluated according to standard methods. The proximate composition showed that moisture, ash, fat, protein, carbohydrate and fibre content in % ranged from 5.66-7.95, 0.40-2.51, 0.50-1.51, 2.78-11.21, 79.12-89-62 and 0.10-1.42 respectively. Enrichment of rice-based breakfast cereals could contribute to improvement of nutritional status if adopted as a nutritious, healthy indigenous breakfast cereal.

Physico-functional and nutritional characteristics of germinated pigeon pea (Cajanus cajan) flour as a functional food ingredient

The study investigated the effect of germination on pigeon pea flour’s physico-functional (pH, color, water and oil absorption capacities, swelling and foaming capacities and bulk densities) and proximate, total polyphenols and antioxidant activity. The physico-functional and proximate parameters were determined using standard protocols. The color analysis showed that germination significantly increased the flour samples’ lightness (L*) (70.7; p = 0.009) by almost 1.5-fold. Germination resulted in almost 1.1 times higher oil absorption capacity than the control (219.9%; p = 0.022). The foaming capacity of the germinated samples significantly (p = 0.015) increased by 6.4%. Germination significantly reduced the loose bulk density (0.54 vs 0.63; p = 0.012) but significantly increased the tapped bulk density (0.84 vs 0.77; p = 0.002). The germinated samples recorded significantly (1.62%; p = 0.010) lower crude fat, about 1.2 times lower than the raw flour. Germination significantly increased the flour’s total ash (4.2% vs 3.6%; p = 0.003) and crude protein (11.6% vs 9.4%; p = 0.047) content. Germinated pigeon pea flour will perform better in formulating baked products, aerated foods and food extenders than non-germinated pigeon pea flour. Hence, the germination of pigeon peas should be encouraged because it harnesses the functional and proximate attributes measured.

Phytochemical, physical and functional properties of flour blends produced from wheat, unripe plantain and pigeon pea

This study investigated the phytochemical, physical and functional properties of flour blends produced from wheat, unripe plantain and pigeon pea, suitable for purposes of formulating food composition table for the flour blends by homogenously mixing wheat, pigeon pea and unripe plantain flour in the proportion of wheat flour (100%) 100:0 (WHF), wheat-pigeon pea flour 95;5:0 (WPF),wheat-unripe plantain-pigeon pea flour 85:10.5 (WPU1), wheat-unripe plantain-pigeon pea flour 75:15:10 (WPU2)and 65:20:15 (WPU3) respectively. WHF represent 100% wheat flour served as control. There was a significant difference (p<0.05) among samples of flour blends (WHF), (WPF),(WPU1), (WPU2) and (WPU3).The results obtained for proximate composition, phytochemical and functional analysis ranged: crude fiber (2.90-4.07%), protein (10.10-14.50%), moisture (5.00-10.50%), ash (0.50-0.7%), fat (2.04-3.50%), carbohydrate(67.95-79.26%), saponins (0.46-2.97 mg/100g), flavonoids (4.50-4.70 mg/100g), tannins(0.80-1.26 mg/100g) phenols (1.00-1.50 mg/100g), bulk densities (0.41-8.20g/cm3), emulsion capacity (9.20-5.20%), foaming capacity (2.90-10.60%), water absorption capacity (6.20-6.60g/g), oil absorption capacity (0.10-8.50%) and swelling capacity (25.00-29.00%) respectively. The results showed that incorporation of pigeon pea flour into wheat flour significantly (p>0.05) increased the protein, fibre and fat content of composite flour. As the ratio of wheat decreases and increase in the unripe plantain and pigeon pea, the carbohydrate content decreases significantly. WHF shows higher carbohydrate content among samples. This is evident that wheat has high carbohydrate content. Based, on the result from this study, it can be concluded that flour formulation from different four blends can improve the nutritional values of flour blends and reduce anti-nutrients drastically.

Development and Profiling of Affordable and Nutritionally Optimal Pigeon Pea-Based Products for Improved Recipes Diversification in Rural Communities in Tanzania

Pigeon pea is an affordable source of protein, vitamins and minerals. Despite its nutritional importance, the legume has not been adequately utilized for human consumption in Tanzania due to limited recipes. Therefore, the study aimed to develop and profile quantitative attributes of value-added pigeon pea-based noodles (PPBN) and instant porridge (PPIP) flour for diversification of recipes in rural Tanzania communities. The computation on the amount of ingredients, the cost of the product mix and optimization was done using Linear programming, simplex method. PPBN and PPIP were developed and Quantitative Descriptive Analysis (QDA) was done by trained panelists. Data were analysed using R and XLSTAT software. Eight and four samples of PPBN and PPIP respectively were formulated and developed. Major ingredients for PPBN was pigeon pea, wheat and orange flesh sweet potatoes flour and for PPIP was pigeon pea, maize, orange flesh sweet potatoes flour (or pumpkin flour). The protein content for PPBN ranged from 41.0 to 58.2 g. The highest amount of iron content was observed in sample PPBN193 (26.4 mg), followed by PPBN1718 (21.0 mg), PPBN267 (19.3 mg) and PPBN136 (18.3mg). The highest value of zinc and pro-vitamin A was observed in sample PPBN136. For instant porridge the highest value of protein (17.1 g), iron (7.9 g), zinc (5.4 mg) and pro-vitamin A (308.5 µg) was observed in sample PPIPofspr. The highest mean intensity score for colour, aroma and mouthfeel was observed in samples PPBN718, PPBN193 and PPBN136. For sample PPIPofspr, colour (8.7) Aroma (7.7), mouthfeel (7.8), sweetness (7.1) and viscosity (7.9) had the highest mean intensity score. There was a significant increase in protein, iron, zinc and pro-vitamin A with an increase in the amount of pigeon pea and/or orange flesh sweet potato flour. Sample PPBN718, PPBN193, PPBN136 and PPIPofspr had better nutritional and sensory qualities that make

Production and quality evaluation of snacks from blends of groundnut cake and pigeon pea flour

This study evaluated the nutritional characteristics of snacks produced from blends of groundnut cake and pigeon pea flour. Wholesome groundnut seeds and pigeon pea seeds were purchased and processed into cake and flour respectively. Five blends of groundnut cake and pigeon pea flour were formulated and designated with codes as follows: 90% groundnut cake: 10% pigeon pea flour (202), 80% groundnut cake: 20% pigeon pea flour (303), 70% groundnut cake: 30% pigeon pea flour (404), 60% groundnut cake: 40% pigeon pea flour (505), 50% groundnut cake: 50% pigeon pea flour (606) and 100% groundnut cake (101) which served as the control and the functional properties were analyzed. Snacks were produced from the blends and the proximate, mineral and sensory characteristics were evaluated. The functional properties results ranged from 0.68 g/ml to 0.88g/ml for bulk density, 1.81g/g to 2.51g/g for water absorption capacity, 0.80g/g to 0.95g/g for oil absorption capacity, 21.48% to 27.25% for foam capacity, 77.31% to 91.32% for foam stability, 38.53 to 50.22 for swelling index. Proximate composition and energy value of the flakes indicated significant (p<0.05) differences. Mineral composition of the samples showed significant (p<0.05) differences in calcium, magnesium, phosphorus, potassium, iron and zinc with values ranging from 90.15 mg/100g to 114.72 mg/100g), 143.11 mg/100g to 151.86mg/100g, 304.65 mg/100g to 337.03mg/100g, 113.46 mg/100g to 133.81 mg/100g, 4.11 mg/100g to 5.03mg/100g and 2.21 mg/100g to 2.82mg/100g respectively. Sensory acceptability results showed that the sample with 80% groundnut cake and 20% pigeon pea flour (303) was the most preferred among the test samples. This has revealed the potential of production of nutrient-rich snacks from blends of groundnut cake and pigeon pea flour thereby creating varieties and increased application of pigeon pea.

Physiochemical and sensorial characteristics of biscuits from flour blends of germinated wheat and pigeon pea

The physiochemical and sensory characteristics of biscuits made from flour blends of germinated wheat and germinated pigeon pea were studied. The wheat and pigeon pea grains were germinated and processed into flours. Six blends were obtained with different proportions of germinated wheat and germinated pigeon pea flours designated as GWGP1 (90% germinated wheat flour and 10% germinated pigeon pea flour), GWGP2 (80% germinated wheat flour and 20% germinated pigeon pea flour), GWGP3 (70% germinated wheat flour and 30% germinated pigeon pea flour), GWGP4 (60% germinated wheat flour and 40% germinated pigeon pea flour), GWGP4 (50% germinated wheat flour and 50% germinated pigeon pea flour) and GWGP0 (100% germinated wheat flour which served as control). Functional properties of the processed flour samples were analyzed. The biscuits produced were analyzed for proximate, physical and sensory properties. The functional properties of the flour blends showed significant (p<0.05) differences. The proximate composition mean values portrayed increased moisture, fat, ash, fibre, protein and decrease in carbohydrate contents as the supplementation of the flours of wheat with pigeon pea increased. The physical attributes mean values showed significant differences (p<0.05) in weight, thickness, diameter, spread ratio and breaking strength. The sensory evaluation mean score ranged from 5.45 to 6.75 appearance, 5.15 to 7.15 taste, 5.00 to 6.30 texture, 5.35 to 6.85 aroma and 5.16 to 7.30 general acceptability. Acceptable biscuits with improved nutritive values can be produced from flour blends of germinated wheat and germinated pigeon pea, hence should be encouraged in the food industry.

Nutritional and Antioxidant Properties of Resistant Starch-Based Flour Blends from Unripe Plantain, Pigeon Pea and Rice-Bran

Aim: The nutrients and antioxidants of blends of native resistant starch, acetylated resistant starch, and flours of unripe plantain, pigeon pea and rice bran were investigated as possible alternatives to functional food products in managing type-2 diabetes.
 Place and Duration of Study: Food Chemistry Laboratory, Department of Food Science and Technology, and Functional Foods Laboratory, Department of Biochemistry, Federal University of Technology, Akure, Nigeria. From January, 2022 to January, 2023.
 Methodology: Native resistant starch was isolated from plantain and was modified via acetylation. Five sample blends of native resistant starch, acetylated resistant starch, and flours of pigeon pea and rice bran were prepared, using Mixture Design Expert 11.0.0 and were coded as follows: PLF – (100% Plantain flour), used as a control sample; PLPRF – plantain flour: pigeon pea flour: rice bran flour (73.08:15.15:11.76); PSPRF – native plantain starch: pigeon pea flour: rice bran flour (73.08:15.15:11.76); AP1SPRF – acetylated plantain starch: pigeon pea flour: rice bran flour (73.08:15.15:11.76); AP2SPRF – acetylated plantain starch: pigeon pea flour: rice bran flour (70.67:18.15:11.18). The proximate compositions, minerals, amino acid profiles, α-amylase and α-glucosidase and in-vitro antioxidant potentials of the samples were compared with the commercial flour product, CRF (100% Cerolina flour: wheat and soybean produced by More Foods Lagos, Nigeria).
 Results: The results showed that AP2SPR had the lowest moisture content (2.40%), highest ash content (4.63%) and lowest fat content (2.42%). K, Cu, Fe. Na, Zn and P were more relatively abundant in the blends than in PLF. Generally, the chemical compositions of the flour blends improved with the addition of quality protein, which extensively enhanced the mineral contents in terms of Ca, K, Fe, Zn and P. Total essential amino acids were higher in PLF and the flour blends than CRF, ranging from 35.18 (g/100g protein) in CRF to 41.81 (g/100g protein) in PLPRF whereas their total non-essential amino acids showed an opposite trend, ranging from 58.18 (g/100g protein) in PLPRF to 64.84 (g/100g protein) in CRF. Upon acetylation, total essential amino acids improved from 39.84 (g/100g protein) in PSPRF to 41.00 (g/100g protein) in AP1SPRF and 41.32 (g/100g protein) in AP2SPRF. Both AP1SPRF and AP2SPRF were able to reduce Fe2+ to Fe3+, scavenge DPPH, FRAP and ABTS and inhibit α-amylase and α-glucosidase activities.
 Conclusion: The flour blends of AP1SPRF and AP2SPRF studied were a good source of resistant starch and bioactive ingredients that would be useful in a variety of dietary functional food products to manage type-2 diabetes.

Effect of Selected Pre-Treatments on The Functional and Pasting Properties of Pigeon Pea Flour

The effect of three different processing conditions (fermentation, steaming and roasting) on the functional and pasting properties of an under-utilised legume pigeon pea were investigated. This study aimed to optimise these processing conditions for the processing of pigeon peas. Response Surface Methodology (RSM) based on a 3-level full factorial of the Random sample design was selected to optimise the effect of fermentation, steaming and roasting on the quality parameters of pigeon peas. The quality parameters of the pre-treated beans: functional and pasting properties were determined to see the effects of the pre-treatment using standard laboratory procedures. For functional properties, values obtained were: bulk density (0.64 - 0.81)g/ml, water absorption capacity (123.64-174.64)%, oil absorption capacity (78.8-106.13)% , swelling capacity (11.60-27.96)%, foaming capacity 5.57-15.15 and foam stability (0.84 and 6.25)%. Values obtained for pasting properties have their regression coefficient (R2) as peak viscosity, trough viscosity, breakdown viscosity, final viscosity, setback viscosity, peak time and pasting temperature as 0.69, 0.05, 0.51, 0.37, 0.34, 0.07 and 0.54 respectively while the adjusted R2 values for same parameters were 0.39, -0.09, 0.04, -0.25, -0.32, -0.87 and 0.07 respectively. Furthermore, the Coefficient of Variation (CV) derived for peak viscosity, trough viscosity, breakdown viscosity, final viscosity, setback viscosity, peak time and pasting temperature was 8.86, 19.24, 35.03, 4.99, 27.34, 16.57 and 4.29 respectively. The response surface plots depict the effects of steaming temperature and steaming time on the pasting properties of fermented pigeon pea flours. The optimum conditions for the variables investigated with fermented, steamed, and roasted pigeon peas with suitable quality characteristics were fermentation temperature of 270C for 4 days, steaming at 100oC for 20 minutes, and roasting at 1400C for 8 minutes. The pasting properties are also reflective of the functional properties so also the response surface plots. This information will be necessary for the utilisation of pigeon peas with improved physical conditions for exploitation on a large scale.

EFFECTS OF SOAKING, BOILING, AND TOASTING PROCESSING TECHNIQUES ON NUTRIENT COMPOSITION OF PIGEON PEA FLOURS AND ORGANOLEPTIC ATTRIBUTES OF THEIR PUDDINGS AND BALLS.

This study evaluated the effects of soaking, boiling and toasting processing techniques on nutrient andphytochemical composition of pigeon pea flour and the organoleptic properties of their puddings and balls.Pigeon pea and cowpea seeds which served as control were purchased, processed into flour, used for thepreparation of puddings and balls. The pigeon pea flour samples were subjected to proximate, vitamin andmineral analysis using standard methods. The data generated from organoleptic evaluation, proximate,vitamins and minerals analyses respectively, were subjected to statistical analysis with descriptive statisticsSPSS version 20. One way ANOVA was used to compare mean at p<0.05 probability level. Findings showthat the processing techniques significantly improved the nutrient properties of the pigeon pea flours.However, toasted pigeon pea flour had the highest folate (vitamin B9) content of 644.530mcg/100g andphosphorus content. Boiled pigeon pea flour had the highest iron content of 2.205mcg/100g.. Boiled pigeonpea flour had the highest protein and iron content and soaked pigeon pea flour had the highest moisture,crude fiber and Vitamin B3 contents. Hence, to improve micronutrient intake such as folate and phosphorus,toasting processing technique is highly recommended