Pigeon Pea Flour Research Articles

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

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.

Manufacturing the novel sausages with reduced quantity of meat and fat: The product development, formulation optimization, emulsion stability and textural characterization

Abstract The effects of pigeon pea flour, corn flour, walnut paste and sesame paste on emulsion stability and textural properties of sausages were investigated using response surface methodology. Increase proportions of pigeon pea and corn flour were associated with high emulsion stability and textural properties including hardness, gumminess and deformability (p

Nutritional Composition of Crackers Produced from Blend of Sprouted Pigeon Pea (Cajanus cajan), Unripe Plantain (Musa parasidiaca) and Brewers' Spent Grain Flour and Blood Glucose Level of Diabetic Rats Fed the Biscuit

Nutritional Composition of Crackers Produced from Blend of Sprouted Pigeon Pea (Cajanus cajan), Unripe Plantain (Musa parasidiaca) and Brewers' Spent Grain Flour and Blood Glucose Level of Diabetic Rats Fed the Biscuit

Chemical and Nutritional Evaluation of Biscuit Processed from Cassava and Pigeon Pea Flour

Cassava is an important crop in the tropics. The use of cassava flour and pigeon pea flour in the manufacture of biscuit is uncommon. The chemical and nutritional evaluation of biscuit processed from cassava and pigeon pea flour was investigated. Commercial and cassava based biscuit were evaluated for chemical and nutritive properties. Sensory evaluation was done by a ten member panel randomly selected from male and female adults. One hundred percent cassava biscuit was significantly higher than other biscuit samples in Hydrocyanide (HCN) at P<0.05. The crude protein and ash content of 30% cassava pigeon pea biscuit was significantly higher than other biscuit samples. Commercial biscuit was higher in crude fat (13.54%), crude fibre (0.85%) and moisture content (4.8%). Sensory evaluation showed that commercial biscuit, 30% cassava-pigeon pea biscuit and 100% cassava biscuit were not significantly different from each other in colour. Higher scores was given to 30% cassava-pigeon biscuit. The taste, texture, flavour and general acceptability of 100% cassava biscuit and commercial biscuit were not significantly different from each other. Generally, acceptable biscuit was processed from 100% cassava flour and 30% cassava pigeon flour. Thirty percent cassava pigeon biscuit gave better nutrient attributes and sensory scores than commercial biscuit.

Selected Functional Properties, Proximate Composition of Flours and Sensory Characteristics of Cookies from Wheat and Millet-Pigeon Pea Flour Blends

Millet flour (MF) and pigeon pea flour (PPF) were produced and blended in the ratio of 65:35 to obtain millet-pigeon pea flour blend (MPF). Wheat flour (WF) and MPF were used in ratios of 100: 0, 90:10, 80:20, 70: 30 and 60: 40 to produce cookies. The flour were subjected to functional and proximate analysis, while the cookies made from the flour blends were subjected to sensory evaluation, to isolate the best ratio. Results obtained indicated that the functional properties of the flour ranged from 0.64 to 0.81 g/cm2 bulk density, 0.47 to 1.10 ml/g, water absorption capacity, 16.70 to 48.25% swelling capacity and 6.03 to 6.40 pH; while the proximate composition ranged from 8.80 to 13.00% moisture, 8.76 to 16.64% protein, 1.30 to 3.00% fat, 1.25 to 1.80% ash, 0.80 to 2.5% 0 crude fibre, 67.86 to 78.60% carbohydrate. The functional properties of the flour showed some significant differences (p<0.05) when compared with wheat flour. All the cookies were acceptable to the panelists; however, the products produced from 80:20 ratio of wheat flour and milletpigeon pea composite flour blend was selected as the best product.

Quality Evaluation of Kokoro Produced from Maize–Pigeon Pea Flour Blends

Kokoro is a very popular local snack in Nigeria made from whole maize flour. Kokoro snack produced from maize–pigeon pea flour blends was evaluated. Pigeon pea flour was added to increase the protein content of Kokoro. Maize and Pigeon pea flour (PPF) were mixed in various proportions. The blends were made into a thick dough, shaped into a ring shape, and deep fried in hot vegetable oil (170°C) for 5 min. Functional and pasting properties of the blended flour were evaluated, while the products obtained were analyzed for proximate composition, sensory and textural analysis. Oil absorption of the flour blends decreased with increase in PPF (1.95–1.50 g/ml). Foaming capacity (4.38–1.00%) and foaming stability (0.81–0.40%) decreased with increase in PPF.There were significant changes (p < 0.05) in the pasting properties of the resulting flour blends where 100% maize had the highest value of 89.17 RVU and 242.50 RVU for peak and final viscosity, respectively. Crude protein and fat of kokoro snack increased with increase in PPF, ranging from 8.31 to 15.14 % and 15.47 to 18.14%, respectively. This indicates the potentials of the PPF in improving the nutritional status of the snack. There were no significant differences in the thickness and energy to break the snack, regardless of the level of substitution. There was a significant difference (p < 0.05) in all the sensory attributes of the kokoro. The results revealed that 30 and 40% substitution of PPF were not significantly different from 100% whole maize kokoro, which is the normal traditional one.

Effect of Gamma Irradiation on Amino Acids profile, Minerals and Some Vitamins Content in Pigeon Pea (Cajanus Cajan) Flour

Effect of Gamma Irradiation on Amino Acids profile, Minerals and Some Vitamins Content in Pigeon Pea (Cajanus Cajan) Flour

Chemical and Nutritional Evaluation of Biscuit Processed from Cassava and Pigeon Pea Flour

Cassava is an important crop in the tropics. The use of cassava flour and pigeon pea flour in the manufacture of biscuit is uncommon. The chemical and nutritional evaluation of biscuit processed from cassava and pigeon pea flour was investigated. Commercial and cassava based biscuit were evaluated for chemical and nutritive properties. Sensory evaluation was done by a ten member panel randomly selected from male and female adults. One hundred percent cassava biscuit was significantly higher than other biscuit samples in Hydro-cyanide (HCN) at P<0.05. The crude protein and ash content of 30% cassava pigeon pea biscuit was significantly higher than other biscuit samples. Commercial biscuit was higher in crude fat (13.54%), crude fibre (0.85%) and moisture content (4.8%). Sensory evaluation showed that commercial biscuit, 30% cassava-pigeon pea biscuit and 100% cassava biscuit were not significantly different from each other in colour. Higher scores were given to 30% cassava-pigeon biscuit. The taste, texture, flavour and general acceptability of 100% cassava biscuit and commercial biscuit were not significantly different from each other. Generally, acceptable biscuit was processed from 100% cassava flour and 30% cassava pigeon flour. Thirty percent cassava pigeon biscuit gave better nutrient attributes and sensory scores than commercial biscuit.

Quality evaluation of noodles produced from wheat, pigeon pea (Cajanus cajan) and carrot flour blend (813.8)

Noodles are becoming an increasingly popular meal among the young and old in Nigeria and other developing countries of the world. There is therefore a need to utilize some less known crops native to the environment in the production.The noodles were produced from a blend of pigeon pea flour, carrot flour, mixed in different proportion with a constant amount of wheat flour as sample A (100% wheat) as control, sample B (60% wheat, 20% pigeon pea, 20% carrot flour) Sample C (60% wheat, 30% pigeon pea, 10% carrot flour) sample D (60% wheat, 10% pigeon pea, 30% carrot flour) were subjected to the following analysis: proximate composition, functional analysis, cooking qualities and sensory evaluation. The result showed that sample A (control) contained: carbohydrate (80.42%) protein (2.18%) crude fiber (2.0%) ash (2.4%) moisture (8.2%), water absorption capacity (0.9%), swelling capacity (1.01%) and bulk density (0.7%) in comparison with other sample result shows that sample D has the highest amount of carbohydrate (80.23%) close to that of sample A and the least amount of protein (4.27%) but slightly higher than that of sample A, it also has least amount of ash content (0.4%), crude fiber (2.6) and moisture content (9.0%) sample C has the highest amount of protein (13.13%) least amount carbohydrate (51.37%) highest amount of fat (16.6%) much higher than that of sample A highest amount of ash and also the highest amount of moisture. Sample B has the highest amount of crude fiber (2.8%) high amount of protein (11.81%) which is next to sample C high amount of fat (13.4%) moisture (11.6%) carbohydrate (57.59%) and ash (2.8%) next to sample C in value. Sample A is most acceptable of all the samples followed by sample C while Sample D is the least acceptable of the samples which is due to high proportion of carrot flour contained responsible for the colour of the overall acceptance.

Microbial Profile of Maize - Pigeon Pea Biscuit in Storage

The production of biscuit from a blend of maize (Zea mays) and pigeon pea (Cajanus cajan) flour had earlier been reported in the literature. However, there is no information on the shelf stability of the biscuit. This study therefore investigated the microbial profile of the biscuit stored for 30 days at  29 oC and 70 % relative humidity. The proximate and microbiological qualities of the biscuit were determined using standard methods. Biscuit had 5.19 % moisture, 1.90 % ash, 21.59 % fat, 0.62 % crude fibre, 15.83 % protein and 54.86 % carbohydrate. The microbial load of the biscuit was below the standard limit of National Food and Drug Administration and Control (NAFDAC) on the day of production but increased above the permissible level during storage. Staphylococcus, Enterobacter and Bacillus species were found in the biscuit during storage. The public health importance of these microorganisms was discussed.Â

Effect of Incorporating Taro (Colocasia esculenta), Rice (Oryza sativa), and Pigeon Pea (Cajanus cajan) Flour Blends on Noodle Properties

Noodles were produced by blending varying proportions (20, 30, 40, 50, and 60% levels) of taro flour with remaining equal proportions of rice and pigeon pea flour, which were evaluated for anti-nutritional, cooking, textural, and sensory properties and possible correlations between various noodles' properties were established using principal component analysis. Anti-nutritional evaluation of noodles revealed a decrease in phytic acid content, as the percentage of taro flour in the noodles increased. Pasting properties of the blends were also measured, which differed significantly (P < 0.05). Taro flour addition produced noodles with decreased gumminess, adhesiveness, b* value, and increased a* value as compared to the control sample (100% wheat flour). Significant correlations among various noodle properties were established using principal component analysis. Texture and color can be adopted as distinguished parameters for analyzing the noodle samples using a principal component analysis loading plot. Noodles containing 50% taro flour, with remaining equal proportions of rice and pigeon pea flour, resulted in the highest scores for color, taste, firmness, and overall acceptability.

English

&nbsp; Effects of gamma irradiation on pigeon pea flour at various doses (0, 5, 10, 15 and 20 kGy) on the proximate composition and functional properties were investigated. Gamma irradiation resulted in a slight increase of crude protein at all doses and the crude lipid. Crude fibre and ash showed no apparent effects of irradiation between the non-irradiated sample and the irradiated. A significant increase of&nbsp;in vitro&nbsp;protein digestibility was observed in pigeon pea flour irradiated at 20 kGy. Phytic acid, a major anti-nutritional factor, was reduced significantly on irradiation, indicating the positive effect of gamma irradiation on pigeon pea flour. Significant enhancement in the water absorption and swelling capacities, bulk density of the flour was also recorded after irradiation. Results of the present investigation showed that application of gamma irradiation does not have major effect on the overall nutritional composition and functional properties of the flour and can be used as an effective method of preservation of pigeon pea flour and their products. &nbsp; Key words:&nbsp;Pigeon pea flour, gamma irradiation, functional properties, anti-nutritional factors.

Effect of gamma irradiation on physicochemical properties of stored pigeon pea (Cajanus cajan) flour.

The effect of gamma irradiation at various doses (5, 10, 15, 20 kGy) was observed on pigeon pea flour stored for 3 months on proximate composition, functional properties, and peroxide value. Sensory evaluation was also carried out on bean cake (moinmoin) made from nonirradiated and irradiated pigeon pea flour. The results showed that stored gamma-irradiated samples had significantly lower (P < 0.05) value of protein and little or no effect on moisture content. There were slight decreases in crude fiber and ash content of the irradiated samples compared with the control sample. The result of functional properties of the irradiated flours showed slight increase in water absorption capacity, swelling capacity and bulk density. The peroxide value of crude oil increased significantly with dose increases for the period of storage. The sensory evaluation of moinmoin samples prepared from irradiated pigeon pea flour showed no significant difference from the moinmoin sample prepared from nonirradiated flour. It can be concluded that gamma irradiation can extend the shelf life of pigeon pea flour.

Optimization of composite flour biscuits by mixture response surface methodology

Biscuits were produced from blends of pigeon pea, sorghum and cocoyam flours. The study was carried out using mixture response surface methodology as the optimization technique. Using the simplex centroid design, 10 formulations were obtained. Protein and sensory quality of the biscuits were analyzed. The sensory attributes studied were appearance, taste, texture, crispness and general acceptability, while the protein quality indices were biological value and net protein utilization. The results showed that while the addition of pigeon pea improved the protein quality, its addition resulted in reduced sensory ratings for all the sensory attributes with the exception of appearance. Some of the biscuits had sensory ratings, which were not significantly different (p > 0.05) from biscuits made with wheat. Rat feeding experiments indicated that the biological value and net protein utilization values obtained for most of the biscuits were above minimum recommended values. Optimization suggested biscuits containing 75.30% sorghum, 0% pigeon pea and 24.70% cocoyam flours as the best proportion of these components. This sample received good scores for the sensory attributes.

Gelation, thermal and pasting properties of pigeon pea (Cajanus cajan L.), dolichos bean (Dolichos lablab L.) and jack bean (Canavalia ensiformis) flours

This study evaluated the rheological, thermal and pasting properties of pigeon pea (PP), dolichos bean (DB) and jack bean (JB) legume flours and gels. Starch and protein contents were also measured and its molecular weight distribution was determined by electrophoresis. PP and DB showed the highest viscosities while JB had the highest pasting temperature. The minimum flour concentrations for gel formation were estimated at 6–8% for DB and PP and 10% for JB. Above these concentrations all flour suspensions heated to 95°C led to gels with a solid-like behavior. Differential scanning calorimetry showed two endothermic peaks in all flours at 80–89°C and 96–100°C. Avrami model was successfully fitted to the hardening kinetics of PP and DB gels stored at 4°C. The half-life times were 22 and 6h for PP and DB respectively. PP and DB flours were able to form self-supporting gels and could be applied in the formulation of gel-like foods.

Functional Properties of Sorghum (S. bicolor L.) - Pigeonpea (Cajanus cajan) Flour Blends and Storage Stability of a Flaked Breakfast Formulated from Blends

The possibility of replacing treated (SSF) and untreated (USF) sorghum flour with different ratios of pigeon pea flour (CCF) was investigated. Their functional properties (Bulk density, viscosity, least gelation concentration, water absorption capacity, reconstitution time, pH and particle size distribution) were examined. Bulk density increased with the increased supplementation of pigeon pea flour the formulation resulting in a denser product. Sprouting and pregelatinization increased in the viscosity of the flour compared to the untreated samples. The least gelation concentration ranged between 0.2-0.4 g/g. Both pregelatinization and sprouting increased the strength of the gel of the treated samples unlike the untreated ones. The pregelatinized flours and their flour blends absorbed more water (7.00-8.00 g/ml) than the sprouted samples (7.00-7.50 g/ml) which caused some starch gelatinization and increased porosity of the corneous endosperm fragments. Higher absorption and lower solubility led to higher viscosity (p 0.05) changes were observed in TBA values, peroxide value, water activity and moisture absorption of the packaged products during storage. The water activity (aw) of all products was between 0.435-0.785 and none were attracted by microorganisms over the 3 months. The products did not exhibit bacterial, coliform and mold growth, especially for those in the bulk packages, which served as a double barrier to moisture, oxygen and other gases. Thus, the bulk packages are advantageous over the single packs thereby suggesting that the former could lead to better keeping quality for these products and the products also maintained their crispiness. By implication from the shelf life projection studies, the formulated products from the treated flours might be stored in high density polythene bags for up to six months or more at ambient conditions.

Physico-chemical and sensory properties of cookies made from blends of germinated pigeon pea, fermented sorghum, and cocoyam flours.

Cookies were produced from germinated pigeon pea, fermented sorghum, and cocoyam flour (CF) blends to determine their potentials in cookie manufacture. Ten flour formulations were produced and they were evaluated for their proximate and functional properties. Protein content ranged from 4.85% to 19.89% with 100% CF (100CF) having the least value, while 100% germinated pigeon pea flour (100GPF) had the highest value. Increase in levels of GPF to the flour blends resulted in increase in protein content of the blends. Cookies made with 100% fermented sorghum flour (100FSF) had the highest ash content of 2.73%, while cookies made with 100GPF had the least ash content. Energy values of the cookies ranged between 369.37 and 376.56 kcal/100 g, with cookie formulation 50%CF:50%FSF having the least value and cookies made with 16.7%CF:16.7%FSF:66.6GPF having the highest value. The control (cookies made with wheat) had the highest spread ratio of 24.13, while cookies made with 100FSF had the least spread ratio of 14.97. Cookies made with 100CF were the least fragile. Sensory ratings revealed that cookies containing up to 50% CF and above, compared favorably with those made with wheat flour.

Effect of sodium chloride concentration of the functional properties of selected legume flours

Providing safe, nutritious, and wholesome food for poor and undernourished populations has been a major challenge for developing countries. This has led to the necessity of assembling complete food composition tables, yielding information about the traditional foods and on the functional properties of the plant foods that are consumed regularly in the developing countries. Sodium Chloride (NaCl) is the common salt used at household and industry levels to improve palatability of processed foods. Therefore, the main aim of the present study was to investigate the influence of different concentrations of NaCl on the functional properties of selected legume flours. The effect of increasing concentration of NaCl on the protein solubility, emulsifying and foaming properties of white bean, pigeon pea, cowpea and hyacinth bean were studied. The results revealed that the protein solubility of pigeon pea, cowpea and white bean flours significantly increased by increasing salt concentration and reached a maximum at 0.4 M NaCl (for pigeon pea and cowpea flours) and 0.6 M for white bean flour and then gradually decreased at higher salt concentration. The protein solubility profile of hyacinth bean fluctuated with the salt concentration, with the highest solubility at 0.6 M NaCl and lowest solubility at 0.4 M NaCl. With the exception of white bean, the maximum emulsifying activity of all selected legume flours was found at 0.4 M NaCl whereas that of white bean was found at 0.2 M NaCl. Generally, with increasing salt concentration, the emulsifying activity slightly decreased for the legume flours, except for cowpea which fluctuated. Addition of NaCl significantly decreased the emulsion stability and foaming capacity of the four of selected legume with the maximum improvement being observed at 0.2M NaCl, and then decreasing gradually at higher salt concentration. Significant improvement of foaming stability was observed when salt concentration increased. Based on the results of the present study the selected legume flour demonstrated good functional properties following the addition of NaCl, which makes these legume flours potential ingredients for application in salt containing foods.

Development of cookies made with cocoyam, fermented sorghum and germinated pigeon pea flour blends using response surface methodology.

Cookies were produced from blends of cocoyam, fermented sorghum and germinated pigeon pea flours. The study was carried out to evaluate the effects of varying the proportions of these components on the sensory and protein quality of the cookies. The sensory attributes studied were colour, taste, texture, crispness and general acceptability while the protein quality indices were biological value (BV) and net protein utilization (NPU). Mixture response surface methodology was used to model the sensory and protein quality with single, binary and ternary combinations of germinated pigeon pea, fermented sorghum and cocoyam flours. Results showed that BV and NPU of most of the cookies were above minimum acceptable levels. With the exception of cookies containing high levels of pigeon pea flour, cookies had acceptable sensory scores. Increase in pigeon pea flour resulted in increase in the BV and NPU. Regression equations suggested that the ternary blends produced the highest increase in all the sensory attributes (with the exception of colour).

Effects of Extrusion-Cooking on the Nutrient and Anti-Nutrient Composition of Pigeon Pea and Unripe Plantain Blends

The effects of extrusion cooking on the nutrient and anti-nutrient composition of raw and extruded blends of pigeon pea and unripe plantain flours were evaluated. Pigeon pea seeds were cleaned and processed into flour while unripe plantain was peeled, sliced, dried and milled into flour separately and sieved to pass 0.85mm mesh. The moisture content of the flours was determined. Unripe plantain flour was added to pigeon pea flour at 25% levels of substitution. The moisture content of the blends was adjusted to 25% levels. The blends were extruded using a Brabender laboratory single-screw extruder (Duisburg DCE 330 model) at 120rpm and temperature of 100 0 c. The proximate composition, minerals, amino acid profile and some vitamins of raw and extruded samples were determined. Antinutrients (Phytate, saponnis, oxalate, tannin, trypsin inhibitor, lectin and hydrogen cyanide content) of raw and extruded samples were also estimated. Results of proximate composition, showed a significant (P<0.05) increase in fat content (1.97%) and energy value (1420 kj/100g), while marginal decrease was noticed in protein (22.98%), ash (3.72%) and crude fibre (7.04%). The results of mineral content showed significant (p<0.0.5) increase in the extrudate iron (5.02mg/100g) zinc (4.35mg/100g) calcium (32.35mg/100g) and potassium (333.07mg/100g). Vitamin content was significantly (P<0.05) reduced in the extrudate Vitamin A (4.29mg/100g), Vitamin B1 (4.03mg/100g), Vitamin B2 (0.40mg/100g), and Vitamin C (0.01mg/100g). The amino acid profile was affected by extrusion process but the essential amino acids in the extrudate met requirements for adults. Blending pigeon pea and unripe plantain flour at 25% of unripe plantain flour substitution resulted in the reduction of anti-nutrients evaluated. Extrusion cooking further considerably lowered these anti-nutrients to safer levels.