Quality Evaluation of Chin chin From Blends of Wheat Flour and Combined Processed Pigeon Pea (Cajanus cajan) Flour
Abstract
Pigeon pea is an important legume which can be utilized in combating the protein-calorie malnutrition and micronutrient deficiencies prevalent in Nigeria and may also serve as a nutraceutical when added to wheat flour for the production of bakery products. The study aimed at the production of Chin chin from wheat flour supplemented with combined sprouted/fermented pigeon pea flour and evaluating the proximate, mineral, phytochemical and sensory properties of the products. Wheat flour was blended with combined processed pigeon pea flour at the following proportion: 100:0, 95:5, 90:10, 85:15, 80:20, 75:25 and 70:30 (where 100:0 served as control) and subjected to analysis using standard methods. The proximate results showed significant (p<0,05) increment in protein, fat, crude fibre and ash and decrease in carbohydrate contents of the Chin chin samples as the substitution of combined sprouted/fermented pigeon pea flour to wheat flour increased with values of 15.60-34.10%, 2.85-5.65%, 1.01-5.50%, 1.00-4.98% and 44.77-74.53% respectively. The results for minerals composition showed that calcium, potassium, magnesium, phosphorus, iron and sodium ranged from 111.12-165.30mg/100, 168.20-256.43mg/100g, 74.25-145.01mg/100g, 64.33-120.21mg/100g, 20.10-21.25 and 11.15-15.02mg/100g respectively. The phytochemicals contents were significantly different (p<0.05) from each other with values ranging from 0.53-0.81mg/100g for flavonoid, 0.41-0.55mg/100g for saponin, 0.22-0.38mg/100g for alkaloid and 0.30-0.45mg/100g for tannin. The sensory evaluation results showed that all the samples were acceptable to the panelists.
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