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Abstract
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Article Information:
Utilization of Decorticated Pigeon Pea (Cajanus cajan L.) With Wheat (Triticum aestivum) Flours in Bread Making
H.A. Hassan, A.I. Mustafa and A.R. Ahmed
Corresponding Author: H.A. Hassan
Submitted: 2011 July, 07
Accepted: 2011 October, 15
Published: 2011 December, 25 |
Abstract:
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The objectives of this study were to investigate the use of decorticated pigeon pea flour in the
development of protein rich - bread, suitable for general and specific nutritional purposes and to study the effect
of incorporation of pigeon pea flour on the sensory evaluation and quality of bread produced. Decorticated
Pigeon Pea Flour (DPPF) was incorporated with wheat flour (WF 72% Ext.) to replace 0, 5, 10, 15, 20 and 25%
of the wheat flour for bread making. Proximate composition, falling number, gluten quality and quantity,
tannins and phytic acid were determined for the flour blends (Composite flour). Bread proximate composition,
sensory evaluation and specific volume were determined as well. Decortication of pigeon pea led to decrease
in moisture, ash, tannins and phytic acid and increase in the protein and carbohydrates contents. The falling
number (alpha amylase activity) significantly increased over the control with the increasing level of DPPF.
There were also significant reduction (p#0.05) on gluten quantity (wet and dry gluten) and quality (gluten
index). No significant differences were found in bread specific volume up to 10% addition of DPPF. The
protein, ash, fat contents and calorific values for the bread were significantly increased (p#0.05) with
incorporation of DPPF. Increasing levels of the replacement of DPPF resulted in a decrease in the organoleptic
quality of the bread. The bread containing up to 15% DPPF was found to be the best in overall acceptability.
Key words: Calorific value, composite flour, decortication, proximate composition, quality, ,
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Cite this Reference:
H.A. Hassan, A.I. Mustafa and A.R. Ahmed, . Utilization of Decorticated Pigeon Pea (Cajanus cajan L.) With Wheat (Triticum aestivum) Flours in Bread Making. Advance Journal of Food Science and Technology, (6): 413-417.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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