Effect of Processing Methods on the Quality of Biscuit Supplemented with Pigeon Pea Seed Flour

Abstract

Aim: To determine the effect of toasting, boiling, germination and fermentation of pigeon pea seeds on the quality of biscuit supplemented with pigeon pea flour. Design of Study: The experiment was carried out in 3 replications and the data were analyzed by analysis of variance in completely randomized design. Place and Duration of Study: The study was carried out in 2016 at The Federal Polytechnic, Idah, Kogi State, Nigeria. Methodology: Flours were prepared from raw, toasted, boiled, germinated and fermented pigeon pea seeds. The flours were analyzed for the proximate composition. Each of the flours was used to substitute 10% wheat flour. Biscuits were prepared from the various blends and evaluated for the physical, chemical and sensory properties. Results: There were no significant differences (P >0.05) among the pigeon pea flour based biscuits in height, diameter and density. The biscuit containing germinated pigeon pea flour was heavier (5.0 g) and occupied more volume (69 cm3) than the other biscuits containing pigeon pea flour where weight and volume ranged from 4.0-4.6 g and 41-50 cm3, respectively. All the pigeon pea flour based biscuits had comparable values with the 100% wheat flour biscuit for the physical attributes. There were no significant differences(p>0.05) among the biscuits containing pigeon pea flours in all the sensory attributes except for color where the biscuit containing germinated pigeon pea flour was rated lower. The pigeon pea flour based biscuits were not significantly different (P>0.05) from the 100% wheat flour biscuit except for color where  the 100% wheat flour biscuit was less preferred. The fat contents of the biscuits containing pigeon pea flours (14.0 - 15.9%) were lower than 17% for the biscuit containing raw pigeon pea flour. All the biscuits containing treated pigeon pea flour except that containing boiled pigeon pea flour had higher amounts of protein, crude fiber and carbohydrate than the biscuit containing raw pigeon pea flour. The Mg, Ca, Fe and Zn contents were higher in the biscuits containing raw pigeon pea flour than in the treated pigeon pea flour biscuit. Conclusion: Boiling, toasting, germination and fermentation of pigeon seeds had no adverse effects on the physical, chemical and sensory properties of biscuits prepared from pigeon pea flour and wheat flour blends.