Evaluation of the Proximate, Pasting and Sensory Characteristics of Cassava Flour (Fufu) Fortified with 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.

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Optimization and characterization of rice–pigeon pea flour blend using extrusion cooking process

Legume Science ◽

10.1002/leg3.73 ◽

2021 ◽

Author(s):

Ndaliman Mohammed Banki ◽

Aliyu Salihu ◽

Aliyu Muhammad ◽

Shuaibu Mallam Bala

Keyword(s):

Pigeon Pea ◽

Extrusion Cooking ◽

Cooking Process ◽

Pea Flour ◽

Flour Blend

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Effects of Extrusion Components on the Compositional Characteristics of an Instant Gruel Produced from Millet-Pigeon Pea Flour Blend

Asian Food Science Journal ◽

10.9734/afsj/2018/41952 ◽

2018 ◽

Vol 3 (1) ◽

pp. 1-11

Author(s):

G. O. Nwezeh ◽

M. B. Ndaliman

Keyword(s):

Pigeon Pea ◽

Pea Flour ◽

Flour Blend

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

Food Research ◽

10.26656/fr.2017.5(1).388 ◽

2020 ◽

Vol 5 (1) ◽

pp. 174-184

Author(s):

A.R.T. Cirunay ◽

L.E. Mopera ◽

M.J.V. Sumague ◽

J.A.N. Bautista

Keyword(s):

Titratable Acidity ◽

Pigeon Pea ◽

Activity Score ◽

In Vitro Fermentation ◽

E Coli ◽

Prebiotic Activity ◽

Pea Flour ◽

The Media ◽

Commercially Important

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.

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EFFECT OF ADDITION BAKING POWDER AND WATER ON SENSORY AND PHYSICAL CHARACTERISTICS OF MOCAF(Modified Cassava Flour) BISCUITS

Jurnal Agroindustri ◽

10.31186/j.agroind.7.1.1-10 ◽

2017 ◽

Vol 7 (1) ◽

pp. 1-10

Author(s):

Wuri Marsigit ◽

Bonodikun Bonodikun ◽

Lortina Sitanggang

Keyword(s):

Experimental Design ◽

Water Content ◽

Random Sampling ◽

Value Added ◽

Physical Characteristics ◽

Sensory Characteristics ◽

Agricultural Technology ◽

Treatment Combination ◽

Cassava Flour ◽

Two Factors

The purposes of this study were to reveal the effect of addition of baking powder and water on sensory characteristics (color, flavor, aroma and texture) and physical characteristics (expending, porosity, and water content) and also value-added biscuit from Mocaf. This research was conducted in Agricultural Technology Laboratory, Faculty of Agriculture, University of Bengkulu The experimental design used was complete random sampling ith two factors included percentage addition of baking powder (0.2 %, 0.4 % and 0.6 %) and percentage addition of watwr (2 %, 6 % and 10 %), so it can be consisted of 9 treatment combination. Data were analyzed with ANOVA by using SPSS 17.0. Data were presented in the form of tabel. Result of study found that there were significant effects of addition baking powder dan water proportion on sensories and physics characteristic of mocaf biscuits. Biscuits mocaf was most preferred by the panelists (color, aroma and taste) were biscuit with addition of 10% water and 0.6 % baking powder, with physic characteristics expanding (56.55%), porosity (60,44) and water content (3.97%). The value-added biscuit mocaf were Rp 2,432 per 100 gram.

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Formulation and Assessment of Nutritional Functional and Sensory Attributes of Complementary Foods from Maize-Carrot-Pigeon Pea Flour Blends

Journal of Scientific Research and Reports ◽

10.9734/jsrr/2020/v26i230228 ◽

2020 ◽

pp. 90-99

Author(s):

Florence A. Bello ◽

Nkpoikana A. Akpaoko ◽

Victor E. Ntukidem

Keyword(s):

Functional Properties ◽

Crude Protein ◽

Low Cost ◽

Pigeon Pea ◽

Sensory Attributes ◽

Absorption Capacity ◽

Oil Absorption ◽

Crude Fibre ◽

Pea Flour ◽

Flour Blends

Nutritive, less bulk and low cost complementary flour blends were produced from maize, carrot and pigeon pea. Five different blends of flour were formulated from maize, carrot and pigeon pea in the ratio of 100:0:0 (A), 90:5:5 (B), 85:5:10 (C), 80:5:15 (D) and 75:5:20 (E) while commercial formula (sample F) served as control. The formulated complementary flour blends were analyzed for their functional properties, proximate, selected mineral and vitamin compositions while the reconstituted samples (gruel) were evaluated for sensory attributes. The functional properties of the complementary flour blends showed less bulk density (0.72-0.76 g/ml) below the commercial formula (1.26 g/ml), low water and oil absorption capacity as well as swelling index. The proximate composition showed significant (p<0.05) increase and ranged from 4.08-4.91% moisture, 6.15-9.48% crude protein, 1.33-1.48% ash, 1.98-2.71% crude fibre, 3.07-4.15% lipid, and 82.93-86.72% carbohydrate. Vitamins A and C were also increased significantly as the levels of substitution increased from 1.80-2.14 µ/100g and 3.21-4.42 µ/100g, respectively. The sensory scores showed that sample A was most preferred followed by sample B in terms of general acceptability.

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