Pigeon Pea Flour Research Articles

In vitro digestibility, cooking quality, bio-functional composition, and sensory properties of pasta incorporated with potato and pigeonpea flour

This study intended to investigate the potential of non-conventional functional ingredients to valorize pasta in terms of nutritive and bio-functional properties. Varying levels of potato flour (6–18%) and pigeonpea (10%) were incorporated for development of potato-cereal flour pasta (PCP) and potato-cereal-legume pasta (PCLP) and their influence on compositional, bio- & techno-functional and organoleptic characteristics was assessed. The addition of pigeonpea flour in pasta significantly (p < 0.05) enhanced crude protein level (11.53–13.52 g/100 g), crude fibre (1.47–1.76 g/100 g), antioxidant activity (26.82–50.65% RSA), total phenolic content (132.69–182.76 mg GAE/100 g) and reduction in carbohydrate content (72.43–70.52 g/100g). In-vitro protein and starch digestibility significantly reduced due to effect of bioactive constituents and fibre content. The PCP and PCLP showed a significant reduction in cooking time with better cooking quality. In sensory evaluation, overall acceptance of pasta (PCP & PCLP) containing potato flour was highest at 6 g/100 g level of incorporation and was acceptable up to 18 g/100 g level of potato flour incorporation. Principal component analysis explained data variance (90.93%) by two factors F1 (68.76%) and F2 (22.17%) and significant correlations were noted for different compositional and functional characteristics of pasta.

In vitro fermentation and prebiotic potential of pigeon pea (Cajanus cajan (L.) Millsp.) flour

Prebiotics are widely recognized particularly for their role in selectively stimulating the growth and/or activity of beneficial bacteria in the gastrointestinal tract which beneficially affects the host health. Increasing interest has been given to the use of food materials that contain significant amounts of prebiotic components without the necessity of extracting these compounds. In this study, pigeon pea flour was evaluated as a potential prebiotic source. In vitro fermentation of pigeon pea flour by Lactobacillus plantarum (BIOTECH 1223) and Escherichia coli (BIOTECH 1634) was examined based on the changes in cell density, specific growth rate and mean doubling time of the microorganisms, as well as the change in total sugars, resistant starch, dietary fibers (insoluble, soluble and total), pH, titratable acidity of the media. The prebiotic activity score of pigeon pea flour was also determined to measure the extent to which it encourages the selective growth of L. plantarum compared with that of E. coli under the same conditions. Results showed significantly higher growth and metabolic activity of L. plantarum than E. coli in modified medium containing pigeon pea flour. Prebiotic activity score of pigeon pea flour is 0.14 which is not significantly different from the 0.18 prebiotic activity score of commerciallyavailable inulin. Since the prebiotic activity score of pigeon pea flour is comparable to that of inulin, this activity can be extended to other commercially important probiotic organisms and can serve as a rational basis for identifying synbiotics for incorporation into various food products.

Effect of high-temperature, short-time cooking conditions on in vitro protein digestibility, enzyme inhibitor activity and amino acid profile of selected legume grains

African yam beans (Sphenostylis stenocarpa), Bambara groundnut (Vigna subterranean) and Pigeon pea (Cajanus cajan) flours were extruded in a single screw extruder at two extrusion temperatures; 100 °C and 140 °C, and the effect of extrusion cooking temperature on the chemical composition; crude protein, crude fibre, ether extract and nitrogen-free extracts, protein digestibility, enzyme inhibitor activity and amino acid profiles was investigated. The crude protein, amino acid profile and ether extract of the grain legumes were negatively affected (p < 0.05) by the extrusion cooking process, with a significant increase in nitrogen-free extracts for all grain legumes, and increased crude fibre of Bambara groundnut and Pigeon pea extrudates. Extrusion cooking of African yam beans and Pigeon pea produced extrudates with significantly lower trypsin, chymotrypsin and amylase inhibitor activity as well as improved protein digestibility. However, extrusion cooking did not modify the chymotrypsin and amylase inhibitor activity of Bambara groundnut extrudates. Extrusion cooking at 140 °C compared to 100 °C significantly reduced the protein quality of extrudates resulting in 22.94–51.27%, 5.11–25.18%, and 7.78–38.42% reduction in amino acid concentration of African yam beans, Bambara groundnut and Pigeon pea, respectively.

Impact of different additives on spawn production of different strains of lion’s mane mushroom (Hericium Spp.)

Medicinal mushrooms have bioactive compounds with therapeutic properties. Lion’s Mane Mushroom is found throughout the northern hemisphere in Europe, Asia, and North America. The present investigation was conducted with the aim to determine the effect of organic and inorganic additiveon mycelium growth (spawn) of Lion’s mane mushroom (Hericium Spp.). In the present study organic additive viz. pulses flour (Pigeon pea) and cereal flour (Rice flour) @2% and inorganic additive (MgSo4) were mixed @1% as a supplement with wheat grains for spawn production of six different strains of Hericium. The results obtained during the present investigation, in the spawn production maximum mycelial growth (90.00 mm) was found in strain He-02 in the organic additive Pigeon pea flour and also in cereal flour (Rice flour) on 20th days, while maximum mycelial growth (90.00 mm) was also found in strain He-02 when Mgso4 was mix in wheat grains for spawn production of six strains of Hericium as inorganic supplements. Based on the results obtained, for spawn production of Lion’s mane mushroom (Hericium Spp.) strains He-02, by organic and inorganic supplementation, Pigeon pea flour and rice flour while in case of inorganic additive Mgso4 would be recommended most effective supplement in wheat grains for strain He-02.

Effect of unripe banana and pigeon pea flour on the chemical, anti-nutritional and sensory properties of whole wheat- based cookies

The chemical, anti-nutritional and sensory properties of cookies made with whole wheat (Triticum aestivum), unripe banana (Musa sapientum) and Pigeon pea (Cajanus cajan) flours were evaluated. The flours were prepared by drying, cracking, winnowing, milling and sieving of each of the materials. The flours were mixed in different proportions and were baked as cookies. The chemical analysis revealed that the cookies at varied composition (sample WBPA, WBPB, WBPC and WBPD) had moisture, ash, fat, crude fiber, crude protein and carbohydrate contents ranged from 2.85% - 7.34%; 2.27% - 2.75%; 16.50% - 20.29%; 3.37% - 5.03%; 9.13% - 12.33%; 57.03% - 62.80% respectively. Significant difference occurred among the samples. Increase in substitution of whole wheat with unripe banana and pigeon pea increase the ash, crude fiber protein and decrease the carbohydrate content. The result for anti-nutritional properties of the cookies for tannin, oxalate, phytate and cyanide were (0.11- 0.16) mg/100g, (0.04 – 0.39) mg/100g, (0.04 – 0.08) mg/100g and (0.0.02 – 0.03) mg/100g respectively. The anti-nutritional content were not different significantly especially oxalate and cyanide content as the inclusion increases. The sensory evaluation was also carried out for color, aroma, taste, crispiness and general acceptability; the results were 6.50 -7.80, 7.70- 8.30, 7.40 – 7.80, 7.40 – 7.80 and 7.50- 8.50. Sample WBPC had the highest acceptability when compared with samples WBPB and sample WBPD. The results of the study showed that as substitution of whole wheat with unripe banana and pigeon pea increases the nutritional value in terms of proximate composition of the cookies increases, while cyanide content reduce. Sample WBPC (80:5:5) with the highest protein, ash, fibre, low carbohydrate content, highest acceptability and low anti nutritional content established that it is possible to use whole wheat, unripe banana and pigeon pea flour blends to produce acceptable cookies with increase nutritional value; hence it was recommended.

Effect of unripe banana and pigeon pea flour on the chemical, anti-nutritional and sensory properties of whole wheat- based cookies

Effect of unripe banana and pigeon pea flour on the chemical, anti-nutritional and sensory properties of whole wheat- based cookies

Hypoglycemic effect of biscuits produced from flour blends of three medicinal foods on high-fat diet-streptozotocin-induced diabetic rats.

The study evaluated the hypoglycemic effect of biscuits produced from flour blends of three medicinal foods (Unripe plantain fruits, Moringa seed, and pigeon pea) on high-fat diet (HFD)/streptozotocin (STZ)-induced (HFD/STZ) diabetic rats. The formulated biscuits were produced at different proportion of the flour blends and fed to HFD-STZ-induced diabetic rats for 14days. The result showed that the formulated biscuits caused a significant increase in pancreas, liver, and kidney antioxidant molecules, decreased the production of thiobarbituric reactive acid species (TBARS) in pancreas, liver, and kidney homogenates, and reduced pancreatic α-amylase and intestinal α-glucosidase activities as against untreated diabetic rats. In conclusion, the use of formulated biscuits from the blends of flours from unripe plantain, Moringa seed, and pigeon pea could serve as functional food toward the treatment/management of diabetes and its possible complications such as diabetes-induced liver and kidney damage. PRACTICAL APPLICATIONS: The drug use in the management of diabetes such as acarbose have been reported to have side effects, while diet therapy is gaining much interest in the management of diabetes. Hence, there is a need for diets base therapy that will not only cure diabetes, but also combat its complications. In sight of this, unripe plantain, Moringa seed, and pigeon pea flours were blended and used to produce functional biscuits for diabetic rats. The biscuit could be produced on the large scale under hygienic and regulated condition.

Microwave treatment increased protein digestibility of pigeon pea (Cajanus cajan) flour: Elucidation of underlying mechanisms.

Pigeon pea is rich in proteins but has low protein digestibility like other legumes. This work investigated the effects of processing, including soaking, grinding, ultrasound and microwave, on the protein digestibility of pigeon pea flour. Only microwave treatment significantly increased in vitro protein digestibility from 54.4±2.5% to 71.6±4.2%. SDS-PAGE showed that the most abundant proteins in all samples were the 7S vicilin subunits. After microwave treatment, the starch granular structures of pigeon pea flour changed to clusters, and protein secondary structures lost 5% β-sheet and gained 5% random coil, which contributed to the increased protein digestibility. Microwave decreased protein water solubility from 94.4±0.8% to 48.1±6.5% and increased the disulfide bond content by 42%. The increased protein digestibility is attributable to the relatively reduced particle size (166.6±38.6nm) and increased zeta potential (-35.2±2.6mV) of the microwave-treated sample. Therefore, microwave is a promising approach for increasing pigeon pea flour protein quality and utilisation.

Physicochemical and Organoleptic Properties of Cookies Produced from Malted Pigeon Pea (Cajanus cajan) Flour

Abstract Objectives To evaluate the nutrient, physical and organoleptic properties of cookies made from malted pigeon pea. Methods One kilogram (1 kg) of pigeon pea was purchased from Ogbete main market Enugu, Nigeria. The sample were coded A, B, C, for 100% wheat, malted pigeon pea and raw pigeon pea and used to produce cookies. The cookies produced were evaluated for chemical, physical and organoleptic properties using standard methods. Results The protein content of the cookies were 10.26%, 26.10% and 21.01% for A, B and C respectively. The fat were 2.46%, 2.52% and 3.21% for A, B and C respectively. The fibre content were 1.27% A, 2.68% B and 1.31% C. the energy content were 361.25KJ A, 352.46KJ B and 355.49KJ C. The mineral were 47.75–62.61 mg/100 g Calcium, 1.32–1.91 mg/100 g Iron, 1.43–20.01 mg/100 g Zinc and 153.78–170.17 mg/100 g phosphorus. The vitamin contents were 2.45–4.28 mg/100 g thiamin, 0.04–1.53 mg/100 g ascorbic acid, 400–1900RE and 0.27–3.02 mg/100 g folic acid. The result of the physical properties shows that the cookies were 3 cm in thickness, 6 cm in length, 4 cm in diameter and the weight varies from 14–20 g. The spread ratio were between 1.10–2.40 and spread factor were between 3.34–5.17 cm. The organoleptic scores showed that the texture, crispness taste, aroma and overall acceptability of sample A was rated higher compared to sample B and C. The colour of sample C was the most preferable to the panelist. Conclusions The study revealed that acceptable cookies of nutrient dense can be produced from pigeon pea to improve the nutritional status of the consumers. Funding Sources Self.

Nutritional composition of gluten-free flour from blend of fonio (Digitaria iburua) and pigeon pea (Cajanus cajan) and its suitability for breakfast food.

The promotion and enrichment of underutilized cereal based foods with legumes and oilseeds are receiving considerable attention in order to reduce the menace of protein and micronutrients malnutrition. This research therefore investigated the quality of flour produced from fonio (Digitaria iburua) and pigeon pea (Cajanus cajan) blend. Fonio and pigeon pea flour blends (100:0, 95:5, 90:10, 85:15 and 80:20 of fonio to pigeon pea) were analyzed for proximate, vitamin, mineral elements and amino acids. The flour blend with highest level of fiber, protein, ash and some essential amino acids (80:20 fonio to pigeon pea) and 100% fonio were developed into breakfast food and sensory attributes such as colour, taste, flavour and overall acceptability were evaluated. The results obtained were moisture (6.74-7.78%), protein (12.19-24.85%), fat (0.98-1.25%), crude fibre (1.03-1.20%), ash (0.58-1.03%), carbohydrates (63.69-77.77%) and energy (363.09-371.53kcal/100g). Eighteen amino acids comprising essential and non essential amino acids were identified in the flour samples. The essential amino acids were phenylalanine, histidine, isoleucine, leucine, lysine, methionine, threonine, tryptophan and valine. Vitamins identified in the samples were A, B1, B2, B5, B6, B9, C, D, E and K. Significant amount of mineral elements were also recorded. The result of this study revealed that substitution of fonio grain with pigeon pea increased the protein, ash, some amino acids and vitamins of the flour blends. Sensory evaluation of all the attributes of the breakfast food ranked above like-moderately on the 9-point hedonic scale. The flour mixes can be used in the production of breakfast food.

Partial substitution of whole wheat with acha and pigeon pea flours influences rheological properties of composite flours and quality of bread

PurposeWheat flour (whole grain or white wheat flour) is a major ingredient for production of baked goods and confectionery products in Nigeria. However, due to unfavourable climatic and soil conditions, there is over-dependence on importation of wheat having a negative impact on the nation's gross domestic product (GDP). This has therefore spurred increasing popularity of partial or full replacement of wheat flour with other flour types for economic or nutritional reasons. Therefore, the purpose of this study is to evaluate the effect of partial substitution of whole wheat flour with indigenous, underutilized crops.Design/methodology/approachWhole wheat flour was partially (0–40%) replaced with acha and/or pigeon pea flours in ratios of 100:0:0 (WAPK), 90:10:0 (WAPL), 80:20:0 (WAPM), 70:30:0 (WAPN), 80:10:10 (WAPO), 70:20:10 (WAPP), 70:15:15 (WAPQ) and 60:20:20 (WAPR). The study evaluated the effects of supplementation on rheological, functional properties of composite flours and nutritional composition of composite bread.FindingsResults showed that dough development and stability time, values of most pasting properties (peak viscosity, final viscosity, setback and pasting temperature) were significantly higher in the composite flours than in WAPK. However, incorporation of acha and pigeon pea flours resulted in significant decrease in breakdown value. Composite flours produced protein-enriched breads with improved essential amino acids exceeding WHO/FAO reference for adults. Composite flours from blends of whole wheat, acha and pigeon pea flours may serve as a potential raw material suitable for production of nutritious and functional baked products.Originality/valueThe present study confirms effective supplementation of whole grain wheat flour with either acha or both acha and pigeon pea flours. Composite flours showed improved functional and pasting properties; thus, it may be suitable for production of baked products such as bread and biscuits.

Production, Isolation and Identification of Microbes in Home-made Complementary Food Flour Based on Maize-Pigeon Pea Flour

Maize (zea- mays) and pigeon pea (Cajanus cajan) were processed into flour by local methods (malting/germination and fermentation) and used in formulating composite complementary foods at different proportions (75:25%), (25:75%) and (50:50%) respectively. The blends were formulated according to fermented maize to fermented pigeon pea, germinated maize to germinated pigeon pea respectively. The microbial contents of the raw maize flour, raw pigeon pea flour and the processed samples were evaluated using standard microbiological methods.. The total heterotrophic bacterial count (13.6 x 106cfu/ml), total heterotrophic fungal counts (3.0 x 106cfu/ml), total coliform counts (11.6 x 106cfu/ml), and total microbial isolates were all higher in the raw flour compared to the processed flour (4.2 x 106cfu/ml, 1.0 x 106cfu/ml, 4.2 x 106cfu/ml, 1.0 x 106cfu/ml and 3.0 x 106cfu/ml) respectively. The bacteria isolated were predominantly in the raw flour mainly Bacillus spp, Staphylococcus aureus, Lactobacillus sp, Pseudomonas sp, Escherichia coli, Klebsiella sp, Proteus sp and Streptococcus sp. The fungal isolates were Aspergillus niger, Aspergillus flavus, Penicillin sp, Geotrium sp, Trichophytum rubrium, candida sp and Rhizopus sp. Indicator microorganisms were isolated only in the raw maize and pigeon pea but were not observed in the germinated, fermented and composite blends. Microbial load in the processed and composite blends fall within the level of acceptance (104 - &lt; 106cfu/ml) of the microbiological reference criteria for such foods. This work, therefore concludes that raw flour samples are not suitable as complementary food in the feeding of children.

Obtención y caracterización de harinas compuestas de Cucurbita moschata D. y Cajanus cajan L. como fuentes alternativas de proteína y vitamina A

Se estudió la utilización de guandul (Cajanus cajan L.) y ahuyama (Cucurbita moschata D.) como alternativas nutricionales y tecnológicamente viables para la elaboración de harinas compuestas con destino a la preparación de productos alimenticios ricos en proteína y vitamina A de consumo tradicional por la población colombiana. Para el efecto se evaluaron las principales etapas del procesamiento de las matrices vegetales durante la conversión en harinas. La composición nutricional fue determinada incluyendo el contenido de carotenoides totales de la harina de ahuyama y el perfil de aminoácidos de la proteína de la harina de guandul. Las harinas fueron caracterizadas por la distribución del tamaño de partículas y sus propiedades funcionales. Se encontró que a partir de ambas matrices es posible obtener productos tipo harina, con propiedades aptas para su aprovechamiento a escala comercial como fuentes concentradas de nutrientes. Para confirmar los resultados, las harinas fueron empleadas en mezclas proporcionadas para elaborar productos (bebida, arepa y pan) en formulaciones que cumplen con los descriptores: ‘alto’ en vitamina A y ‘alto’ o ‘bueno’ en proteína, además de buenas características de aceptabilidad sensorial. En el estudio se evidenció que las harinas compuestas son fuentes excelentes de proteína y vitamina A en productos tipo colada. Los porcentajes de aporte de harina de guandul se establecieron entre 81.78% y 74.95% y los de harina de ahuyama entre 18.22% y 25.05%, para alcanzar los valores establecidos en dietas de nutrientes tanto para niños mayores de 4 años como para adultos. La harina compuesta correspondiente a la formulación alta en proteína y vitamina A es una alternativa para la elaboración de bebidas ricas en estos nutrientes para la población colombiana, ya que cumple con todos los requerimientos de la legislación colombiana.

Development and Quality Characteristics of Cookies from Sprouted Sorghum, Pigeon Pea and Orange Fleshed Sweet Potato Flour Blends

The present study was undertaken to produce cookies from readily available but underutilized Nigerian crops such as sorghum, pigeon pea and orange fleshed sweet potato. Different blends of sprouted sorghum, pigeon pea and orange fleshed potato flour were mixed and coded in the ratios (w/w) 100:0:0 (A), 95:5:0 (B), 85:10:5(C), 75:15:10(D), 65:20:15(E) while 100% wheat flour (F) was produced as control. The functional properties of the flour samples were determined while produced cookies were evaluated for their physical, proximate, selected vitamins, anti-nutrients and sensory properties using standard methods. Significant (p &lt; 0.05) increases in water absorption capacity, bulk density and swelling index of flour blends were observed as the level of substitutions increased. Control sample had the highest weight (13.89 g) and spread ratio (1.22) while sample E had the least weight (7.31 g) and least spread ratio (0.92). Moisture, crude protein, crude lipid, ash, crude fibre contents as well as energy value of flour blends cookies were significantly (p &lt; 0.05) higher with increased level of pigeon pea and potato flours addition. Significant (p &lt; 0.05) reduction in the carbohydrate content of the cookies was observed. Vitamin A and C contents of sample E were significantly (p &lt; 0.05) higher than the value obtained for sample F. Anti-nutritional factors in the cookies samples were within permissible levels. Sensory ratings showed that sample B compared favourably with sample F based on overall acceptability.

Influence of Whole Wheat Flour Substitution and Sugar Replacement with Natural Sweetener on Nutritional Composition and Glycaemic Properties of Multigrain Bread.

Prevalence of diabetes mellitus (DM) is rising globally and largely due to dietary lifestyle changes and urbanization. The concept of glycaemic index (GI) as a dietary tool for the management of DM has been recommended by international health organizations. Whole-grain wheat flour (WWF), ‘acha’ flour (AF), and pigeon pea flour (PPF) were combined in different ratios (80:10:10, 70:15:15, 70:20:10, and 60:20:20) and 100% WWF served as control. Bread was produced from the flour blends using white sugar (sucrose) and/or date palm fruit sugar (DPFS) representing 50 or 100% sugar replacement. Physical attributes, nutritional composition, GIs, and consumer acceptability of the breads were evaluated using standard methods. The multigrain breads had lower values for height, volume, and specific volume, but were most dense than the control [WWF+sugar (WAPC)]. The protein, ash, and crude fibre contents of the breads were significantly improved compared with the control, especially breads containing 100% DPFS, whereas carbohydrate and energy contents were comparable. The breads also contained significant amounts of macro and micro elements and a Na/K ratio of less than 1. Phytate/mineral molar ratios of the bread were lower than the respective critical limits. Multigrain breads showed low GI, especially those with >20% whole wheat substitution and 100% DPFS compared with WAPC, with intermediate GI (65.61) and high glycaemic load (GL). WWF+AF+PPF+DPFS (60:20:20:100) exhibited the highest protein content, a significant fibre content, lowest carbohydrate, GI, GL, and postprandial blood glucose responses, thus may be a suitable dietary guide for sustained health.

Influence of Flour Substitution and Sugar Replacement on the Physical, Proximate and Sensory Characteristics of Bread from Whole Wheat, Acha and Pigeon Pea Flour

Whole wheat was cleaned and milled into flour (WWF), acha was sorted, washed and milled into acha flour (AF), pigeon pea was soaked, dehulled, dried and milled into flour (PPF), date palm fruit was cleaned, deseeded, cut, dried and milled into flour (DPFS). The flours were combined in different ratios to obtain composite flours namely WAPC (100% WWF), WAPE (90% WWF and 10% AF), WAPG (80% WWF and 20% AF), WAPH (70% WWF and 30% AF), WAPJ (80% WWF, 10% AF and 10% PPF), WAPK (70% WWF, 10% AF and 10% PPF), WAPL (70% WWF, 15% AF and 15% PPF), WAPM (60% WWF, 20% AF and 20% PPF). The flours were used to bake bread, partial and total sugar replacement was carried out at 50% (WSDC, WSDE, WSDG, WSDH, WSDJ, WSDK, WSDL and WSDM) and 100% (WDPC, WDPE, WDPG, WDPH, WDPJ, WDPK, WDPL and WDPM). WAPC (100% sugar) was used as control. Physical, nutritional and consumer acceptability evaluation were carried out on the formulated bread samples using standard methods. The physical properties of the formulated bread from WWF and AF were comparable to WAPC in terms of the weight and volume. Loaf height, volume and specific volume of WAPC were higher (6.63cm, 1111.67cm3 and 1.82cm3/g respectively) than breads with 50% and 100% sugar substitution. However, the protein content of wheat-acha-pigeon pea composite bread increased significantly from 10.83% to 14.10% WDPH, WSDH were not significantly different from the WAPC in terms of its fibre, ash and fat content. The sensory characteristics of the formulated breads compared favourably with WAPC. Thus, substitution of WWF with AF and PPF may serve as potential raw material for bread production thereby reducing overdependence on wheat, increasing the utilization and cultivation of our local cereal (acha) and increasing nutrient composition of bread. Also, sugar replacement with date palm may increase the utilization of date palm and improve the nutritional value of the breads.

Glycemic Response in Diabetic Subjects to Biscuits Produced from Blends of Pigeon Pea and Wheat Flour.

This study evaluated the glycemic response to pigeon pea (PP) - wheat flour (WF) composite biscuits by diabetic patients. Biscuits were produced from flour made from the mixture of WF and PP flour in the proportion of 100:0 (100 - PP), 75:25 (75-PP), 50:50 (50-PP), 25:75 (25-PP), and 0:100 (WF), 4.5% ginger was used as flavor. Sensory evaluation revealed that 100-PP (6.54 ± 0.05) had highest acceptability and palatability attributes (p< 0.05). Glycemic index (GI) and glycemic load (GL) of the biscuits ranged from 100 - PP (41.36 ± 0.30) to CAB (79.89 ± 1.00) and 100-PP (10.57 ± 0.01) to CAB (30.70 ± 0.40), respectively. All the composite biscuits had low GI < 60 and GL < 20. Composite biscuit may suggest a cheap, adequate and safe supplementary diet for diabetic patients.

Effect on germination time and temperature on techno-functional properties and protein solubility of pigeon pea (Cajanus cajan) flour

Germination is a natural low-cost bioprocessing technique that can be used to enhance the functionality of food grains. The present study evaluates the effect of germination time and temperature on the functional characteristics and protein solubility of germinated pigeon pea flour. Germinated pigeon pea flour exhibited a reduction in bulk density, water absorption and swelling power, as well as an enhanced gelling consistency and oil absorption capacity in comparison to raw flour due to enzymatic modification of starch and proteins. Germination for 48 h at 35 °C decreased the paste clarity of processed flour, while synereis of flour was increased. Prolonged germination time positively increased the protein solubility and least gelation concentration of pigeon pea flour. Raw flour showed the lowest emulsion and foaming properties, while an increase in germination conditions increased the emulsifying and foaming properties of the flour.

Assessment of some attributes of unripe cooking banana (Cardaba Musa ABB), pigeon pea (Cajanus cajan) and orange fleshed sweet potato (Ipomoea batatas) flour blends for use as complementary feeding

This study assessed the nutrient composition, physicochemical, functional and sensory properties of flour blends prepared from cooking banana, pigeon pea and orange fleshed sweet potato flour blends for use as complementary food. Fourteen blends were generated using the simplex centroid mixture design. All data obtained were subjected to analysis of variance and the mean values were separated using Duncan’s Multiple Range Test. The protein, crude fibre, crude fat, ash and carbohydrate of the blends were significantly (p≤0.05) different with values ranging from 10.60-21.65%, 0.36-1.24%, 1.2-1.43%, 0.77 – 2.25% and 65.86 -75.36%, respectively. There was no significant (p≤0.05) difference in the moisture content, total carotenoid content and pH value of the blends. The L* value (40.77 to 45.25) showed no significant (p≤0.05) difference while the redness (a*) and yellowness (b*) value were significantly (p≤0.05) different with values ranging from 2.32 – 4.59 and 11.88 – 15.88 respectively. There was a significant (p≤0.05) difference in the bulk density (0.73 – 0.78 g/ml), water absorption capacity (122.05-178.10%), swelling power (6.21 – 8.48%) and solubility (3.77-7.30%) values. Gruels obtained from the flour blends had sensory scores of above 6.00 (on a 9-point Hedonic scale), signifying high acceptability for all the sensory attributes evaluated.

Nutritional and sensory properties of cake made from blends of pigeon pea, sweet potato and wheat flours

Nutritional and sensory properties of cake made from blends of pigeon pea, sweet potato and wheat flours