Effect of pigeon pea flour addition on the chemical, antinunutrional and sensory properties of Gurundi (a wheat-based snack)

  • Adeola Abiodun Aderoju
  • Olunlade Babatunde Adebiyi
  • Afolabi Michael Oluwatoyin
Keywords: Gurundi, Snack, Wheat, Protein, Nutrient

Abstract

Background: Gurundi is a popular snack among the school-age children in Oyo town and it is produced by mixing wheat flour with coconut water, grated coconut and sugar. However, gurundi is a carbohydrate food which will be more beneficial to the consumers if its protein content is improved with locally available and cheap legume.

Objective: This study was conducted to improve the nutritional value of gurundi using pigeon pea flour.

Methods: Pigeon pea was processed into flour and substituted for wheat flour at 0 to 20 % levels. Gurundi was produced, using the traditional method of processing. The proximate, mineral and antinutrient compositions of gurundi were determined using standard methods. The sensory attributes of the products were determined using Hedonic and multiple comparison tests. Data were analysed using SAS 9.4, with significance accepted at 5 % level.

Results: There was a significant increase (p≤0.05) in the ash (1.17 - 2.44 %), protein (10.44 - 16.84 %), fat (0.90 – 5.45 %) and crude fibre (0.71 – 1.26 %) contents of gurundi, with an increase in the level of pigeon pea flour while carbohydrate content decreased. The levels of the antinutrient in the products, though very low (0.001-0.500 %), increased with pigeon pea flour. All the gurundi samples made from composite flour were preferred to the control, with 90:10 (wheat: pigeon pea) flour blend being the most acceptable blend.

Conclusion: Pigeon pea flour improved the protein, ash, fat and crude fibre contents of gurundi.

Keywords: Gurundi, Snack, Wheat, Protein, Nutrient

Published
2018-02-13
Section
Articles

Journal Identifiers


eISSN: 0189-0913
print ISSN: 0189-0913