Utilisation of pigeon pea (Cajanus cajan L) byproducts in biscuit manufacture

Tiwari, Brijesh K.; Brennan, Charles S.; Jaganmohan, R.; Surabi, A.; Alagusundaram, K.

doi:10.1016/j.lwt.2011.01.018

Cited by 66 publications

(50 citation statements)

References 16 publications

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“…The protein content increased as PPF increased but decreased as UBF and SPF increased. Similar observations were observed by other authors (Anuonye et al., ; Fasoyiro & Arowora, ; Silky & Tiwari, ; Tiwari, Brennan, Jaganmohan, Surabi, & Alagusundaram, ). Foods rich in protein content are of great nutritional importance in developing countries such as Nigeria where there is a prevalence of protein malnutrition (Anuonye et al., ; Okpala & Okoli, ).…”

Section: Resultssupporting

confidence: 91%

Physical, chemical, and sensory properties of biscuits prepared from flour blends of unripe cooking banana, pigeon pea, and sweet potato

Adeola

Ohizua

2018

Food Science & Nutrition

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Biscuits were produced from 14 flour blends of cooking banana (UBF), pigeon pea (PPF), and sweet potato (SPF). The physical properties, nutrient composition, and sensory characteristics of the biscuits were evaluated using standard methods. Data obtained were subjected to analysis of variance, and mean values were separated using Duncan's multiple range test. The hardness of the biscuit samples decreased as PPF increased, while the fracturability decreased with increase in UBF. Biscuits were significantly (p < .05) different in their nutrient composition, with the crude protein, crude fiber, ash contents, and dietary fiber content increasing as the PPF level increased. Cookies were rich in magnesium (576.54–735.06 mg/100 g) with favorable Na/K ratio (<1.0). The antinutritional factors in the biscuit samples were within permissible levels. Biscuits prepared from flour blend of 21.67% unripe cooking banana, 21.67% pigeon pea, and 56.67% sweet potato were the most preferred in terms of shape, mouthfeel, taste, crunchiness, and overall acceptability. Flour blends of unripe cooking banana, pigeon pea, and sweet potato could therefore be used as raw materials for the production of biscuits, with high protein, total dietary, and energy content.

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Section: Resultssupporting

confidence: 91%

Physical, chemical, and sensory properties of biscuits prepared from flour blends of unripe cooking banana, pigeon pea, and sweet potato

Adeola

Ohizua

2018

Food Science & Nutrition

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“…Typically, all-purpose wheat flour contains 9.50% to 11.50% protein [24]. In accordance with other study, crude proteins in biscuits were higher with incorporation of pigeon pea dehulled flour [25]. In addition, the presence of ash in food is generally reflecting total amount of minerals, the inorganic components in food.…”

Section: Resultssupporting

confidence: 79%

Young Corn Ear Addition Improves Some Nutrients and Lowering Glycemic Index of Chiffon Cake

Ishak¹,

Zin²,

Robert³

2014

FNS

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The effects of partial replacement of wheat flour with young corn ear (YCE) on sensory properties and glycemic index (GI) of chiffon cake were investigated. Dried YCE was processed into powdered form and added in chiffon cake formulations to replace wheat flour partially at concentrations of 0 (control), 10%, 20% and 30%. Protein, ash and dietary fibre contents of chiffon cake added with YCE powder were increased in line with the levels of YCE used. Even though protein content of YCE-based cakes increased in line (13.3% to 15.7%) with the levels of YCE (10% to 30%), but there was no significant difference compared to control. Sensory evaluation results indicate that partial replacement of wheat flour with up to 10% is satisfactory as compared to other levels of wheat flour replacement. Interestingly, addition of YCE at 10% to partially replace wheat flour resulted in reduction of postprandial blood glucose response. The GI value for chiffon cake added with YCE was 49 lower than control cake which recorded GI value at 60. In conclusion, novel food ingredient of YCE can be incorporated in selected bakery products to enhance nutritional composition while at the same time help in reducing the GI value. Further investigation on the addition of YCE into other bakery products in relation to nutrition and glycemic response effects can also be explored.

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“…Various researchers have reported that with an increase in pentosans and protein level the spread ratio declines as it enhances the flour hydration capacity [21][22][23][24]. Similar declining trend after baking, for spread ratio was observed and the possible reason reported was that it could be due to competition for water between pigeon pea flour and wheat flour for dough consistency [25]. Mc Walters [6] reported that when there is increased number of hydrophilic sites available for competing for the limited free water in biscuits leads to reduction in spread ratio.…”

Section: Discussionmentioning

confidence: 56%

Effect of Partially De-Oiled Peanut Meal Flour (DPMF) on the Nutritional, Textural, Organoleptic and Physico Chemical Properties of Biscuits

Yadav¹,

Thakur²,

Sunooj³

2012

FNS

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Partially de-oiled peanut meal flour (DPMF) was blended with wheat flour for making biscuits. DPMF at 5, 10, 15 and 20% was used to partially replace wheat flour in biscuits formulation and biscuits thus made were evaluated for nutritional composition, physical characteristics and sensory quality. Chemical analysis of DPMF showed 30.26% crude protein, 10.1% crude fat and 43.65% carbohydrates. The protein content increased nearly 1.5 times in biscuits as a result of incorporated DPMF, coupled with increase in ash content. The force required for breaking biscuits decreased with DPMF addition. On a 9-point hedonic scale, the highest overall acceptability score of 8.6 was obtained with 5% fortification, which was similar to control (8.8). Results demonstrated that biscuits made up of 15% DPMF exhibited all the values within an acceptable range.

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Utilisation of pigeon pea (Cajanus cajan L) byproducts in biscuit manufacture

Cited by 66 publications

References 16 publications

Physical, chemical, and sensory properties of biscuits prepared from flour blends of unripe cooking banana, pigeon pea, and sweet potato

Physical, chemical, and sensory properties of biscuits prepared from flour blends of unripe cooking banana, pigeon pea, and sweet potato

Young Corn Ear Addition Improves Some Nutrients and Lowering Glycemic Index of Chiffon Cake

Effect of Partially De-Oiled Peanut Meal Flour (DPMF) on the Nutritional, Textural, Organoleptic and Physico Chemical Properties of Biscuits

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