Effect of pigeon pea flour addition on the chemical, antinunutrional and sensory properties of Gurundi (a wheat-based snack)
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
Manuscripts are accepted for publication with the understanding that no substantial part has been, or will be published elsewhere. By submitting a manuscript, the authors agree that the copyright is transferred to the publisher if and when the articles, including reprints, photographic reproduction and translation are published. Copyright owner is the Nutrition Society of Nigeria. An abstract at the beginning of an article may be reproduced without specific permission provided the original citation is provided. Statements made and opinions expressed in letters to the editor, editorials, presidential address, book reviews, and other special articles appearing in this journal are views of the author(s) and do not necessary reflect the position of the journal or the Nutrition Society of Nigeria.