Production And Evaluation Of Doughnuts And Biscuits From Maize – Pigeon Pea Flour Blends

Abstract

Flour blends of maize and pigeon pea were composite at replacement levels of 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80% and 90%. The nutrient contents of the flour blends were determined using standard methods. The various flour blends were used for the preparation of doughnuts and biscuits. These products were analyzed for their proximate composition and sensory attributes. The protein content of the blends increased steadily with increasing content of pigeon pea flour (PPF) (9.05% in 90:10.MF: PPF to 22.72%in 10:90,MF:PPF) while carbohydrate decreased . Similarly the protein content of the biscuits and doughnuts increased with increasing supplementation with pigeon pea. Protein contents in biscuit increased from 8.76% in 90:10, MF:PPF to 14.83% in 10:90, MF:PPF samples. Corresponding figures for doughnuts were 9.13% to 16.45%. Biscuits made from either maize flour (MF) alone or wheat flour alone were more generally accepted than those made from the various blends (p<0.05). They also scored better in all other sensory attributes of taste, texture, flavour and palatability, however the score for general acceptability for biscuits was 4.9 (90:10 MF: PPF) compared to 5.0 score for wheat and maize alone which was not significantly different. (P>0.05).

Key words: Biscuits, doughnuts, Sensory evaluation, maize-pigeon pea flour blends.

Nigerian Food Journal Vol.22 2004: 147-153