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

2020 ◽  
Vol 4 (Supplement_2) ◽  
pp. 784-784
Author(s):  
Nkemjika Umerah Sr. ◽  
Ann Asouzu Sr.
Keyword(s):  
Ascorbic Acid ◽  
Cajanus Cajan ◽  
Energy Content ◽  
Pigeon Pea ◽  
Organoleptic Properties ◽  
Standard Methods ◽  
Overall Acceptability ◽  
Spread Ratio ◽  
Funding Sources ◽  
Spread Factor

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.

scholarly journals Production and Evaluation of Complementary Food Made from Maize (Zea mays) Supplemented with Crayfish (Euastacus spp) and Carrot Flour

2020 ◽  
Vol 4 (Supplement_2) ◽  
pp. 505-505
Author(s):  
Ann Asouzu Sr. ◽  
Nkemjika Umerah Sr.
Keyword(s):  
Zea Mays ◽  
Crude Protein ◽  
Energy Content ◽  
Pasting Properties ◽  
Sensory Properties ◽  
Complementary Food ◽  
Crude Fibre ◽  
Standard Methods ◽  
Overall Acceptability ◽  
Funding Sources

Abstract Objectives To evaluate the chemical, pasting and sensory properties of complementary food made from locally food blends. Methods One kilogram (1 kg) each of maize, crayfish and carrot were purchased from Ogbete main market Enugu, Nigeria. The maize, crayfish and carrot flours were blended and coded in the ratio of 100:0:0, 70:25:5, 70:20:10, 70:15:15, 70:10:20 and 70:5:25 respectively and used to produce porridges. The porridges were evaluated for chemical, pasting and sensory properties using standard methods. Results The moisture, crude protein, ash, crude fibre and fat content of the porridges increased significantly (P < 0.05) with increase in the substitution of crayfish from 7.13–10.62%, 8.26–22.10%, 2.18–3.92%, 3.26–5.10% and 4.13–6.20% while the carbohydrate and energy content of the samples decreased from 70.10–46.12% and 351.20–330.08KJ/100 g. The mineral and vitamin content of the sample increased significantly (P < 0.05) with increase in the substitution of carrot. The iron 1.52–2.02 mg/100 g, zinc 1.52–2.61 mg/100 g, niacin 72.37–98.28 mg and vitamin A 80.20 – 400RE. The pasting properties of the porridges were Peak viscocity 90.73–92.31RVA, trough viscosity 31.42–59.91RVA and breakdown viscocity 42.87–67.03RVA. The sensory properties of the porridges showed that 100% malted maize was rated highest in terms of taste, texture, and overall acceptability but the formulated sample were rated higher in colour. Conclusions The study revealed that acceptable nutrients dense porridge can be produced from blends of maize, crayfish and carrot flour which could be used as alternative to expensive commercial products to improve nutritional status of infants and growing children. Funding Sources Self.

scholarly journals Evaluation of Quick Cooking Redgram Dhal (Cajanus cajan L.) Developed with PJTSAU Released Varieties (TDRG - 4, RGT - 1 and WRGE - 122)

2021 ◽  
Author(s):  
Aparna Kuna ◽  
K. Lakshmiprasanna ◽  
K. Vijay Kumar ◽  
M. Bhagyamma ◽  
V. Sandhya Rani
Keyword(s):  
Water Absorption ◽  
Cajanus Cajan ◽  
Energy Content ◽  
Progressive Increase ◽  
Fat Content ◽  
Cooking Time ◽  
Organoleptic Properties ◽  
Preparation Time ◽  
Crude Fiber Content ◽  
Storage Methods

Background: Demand for convenience foods that need less preparation time are gaining significant importance among many consumers. Redgram dhal which usually needs more cooking time, was evaluated for formulating and checking the suitability of its use as Quick cooking dhal on storage. Methods: Popular PJTSAU released red gram dhal varieties TDRG - 4, RGT - 1 and WRGE - 122 were developed into quick cooking dhal and evaluated for their nutrient composition, colour and functional characteristics on storage for 6 months. Result: Storage of both raw and QCD for six months period resulted in decrease in total ash, protein, carbohydrates and energy content, with no change in crude fiber content, but an increase in the fat content. Significant darkening of the QCD redgram dhal was observed on storage. There was decrease in solids dispersed and water absorption among all the three cultivars with a progressive increase in the cooking time, without affecting the organoleptic properties of the dhal.

scholarly journals Physical and Organoleptic Properties of Cookies Produced with Date Fruit Pulp, Toasted Watermelon Seed and Wheat Flour Composite

2020 ◽  
Vol 2 (2) ◽  
Author(s):  
A. I. Peter-Ikechukwu ◽  
N. O. Kabuo ◽  
A.E. Uzoukwu ◽  
Michael Chukwu ◽  
C. Ogazi
Keyword(s):  
Wheat Flour ◽  
Composite Flour ◽  
Fruit Pulp ◽  
Organoleptic Properties ◽  
Mean Values ◽  
Overall Acceptability ◽  
Spread Ratio ◽  
Watermelon Seed ◽  
Date Fruit ◽  
One Way Anova

Composite flour of different ratios were produced from wheat, date fruit pulp and toasted watermelon seeds. Cookies of various blends (CHU= 100% wheat Flour without fat and sugar; CHUY=100% wheat flour with sugar and fat; CHUY1=90%: 5%:5%; CHUY2= 80%:10%:10%; CHUY3=70%:15%: 15%; CHUY4= 60%: 20%:20% wheat flour: toasted watermelon seed: date fruit pulp flour respectively) were produced. The physical and organoleptic properties of the cookies were determined and Mean values of the triplicate data were subjected to One-Way ANOVA. The means were separated using Fishers’ test (p≤0.05). CHUY3 was preferred in physical properties: spread ratio (3.95), thickness (11.65mm), diameter (45.66mm) and weight (7.30g). The organoleptic qualities of CHUY: aroma (7.15), Colour (7.45), taste (7.55), texture (7.45), crispness (7.35) and overall acceptability (7.35) were better. However no significant (p≤0.05) difference was observed in overall acceptability. Efforts should be geared towards the commercial production of this cookies as well as suitable packaging material for it.

Microbial Profile of Maize - Pigeon Pea Biscuit in Storage

2013 ◽  
Vol 2 (2) ◽  
Author(s):  
B A Olunlade
Keyword(s):  
Cajanus Cajan ◽  
Pigeon Pea ◽  
Bacillus Species ◽  
Crude Fibre ◽  
Public Health Importance ◽  
Standard Methods ◽  
The Public ◽  
Microbial Profile ◽  
Standard Limit ◽  
And Control

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

scholarly journals Using AFLP-RGA markers to assess genetic diversity among pigeon pea (Cajanus cajan) genotypes in relation to major diseases

2014 ◽  
Vol 28 (2) ◽  
pp. 198-205 ◽  
Author(s):  
Prakash G Pati ◽  
Subhojit Datta ◽  
Ikechukwu O Agbagwa ◽  
Indra Prakash Singh ◽  
Khela Ram Soren ◽  
...  
Keyword(s):  
Genetic Diversity ◽  
Cajanus Cajan ◽  
Pigeon Pea

Nutritional evaluation and utilisation of composite whole flours for making functional cookies rich in β-glucan and isoflavones

2017 ◽  
Vol 119 (4) ◽  
pp. 909-920 ◽  
Author(s):  
Jaspreet Kaur ◽  
Amarjeet Kaur ◽  
Jaspreet Singh
Keyword(s):  
Protein Digestibility ◽  
Quality Parameters ◽  
Crude Fibre ◽  
Content Type ◽  
Overall Acceptability ◽  
Spread Ratio ◽  
Whole Wheat ◽  
Physical Attributes ◽  
Oat Flour

Purpose The purpose of this paper is to assess the bioactive ingredients of whole flours of oat, maize and soyabean, utilise them for developing functional cookies and evaluate their physical and nutritional quality parameters. Design/methodology/approach Cookies were prepared from blends of whole flours of wheat, oats, maize and full fat soyabean. Whole wheat and oat flours were blend in different proportions (100:0, 80:20, 60:40, 40:60 and 20:80 and 0:100, wheat:oat, w/w) and supplemented with quality protein maize (QPM) and full fat soyabean flours, at 10 per cent (w/w) each, of the total blend. Cookies were studied for their physical attributes, proximate and nutritional compositions. A significant (p=0.05) increase in spread ratio, crude protein, crude fat and crude fibre contents of the cookies was observed with increase in the proportion of oat flour in the blend. Findings Cookies prepared from blend containing QPM and soyabean flours had higher antioxidant activity than control whole wheat cookies. An increase in extractable β-glucan content and in-vitro protein digestibility was also observed with the increase in the proportion of oat flour. The highest overall acceptability was observed for cookies prepared from blends having a wheat–oat proportion of 60:40. These cookies also had a 17.5 per cent higher genistein content as compared to their raw flour blend. Higher genistein levels were observed in the composite cookies. Originality/value The cookies prepared from composite whole flours rich in isoflavones and β-glucan reflect their potential as a new functional food for the prevention and management of diseases such as cancers, diabetes and cardiovascular disorders.

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