Nutritional Attributes of Baked Products from Composite Flour of Wheat and Pigeon Pea

Abstract

The goal of this study was to develop bread and biscuit from mixture of wheat and pigeon pea flours and examine the nutritional quality of the two products. The composite flour blend was formulated using wheat and pigeon pea flours in ratio 90:10, 80:20 and 70:30 (wheat: pigeon pea). The samples produced were designated as PWB1, PWB2 and PWB3 for bread while for biscuit the designations were PWb1, PWb2 and PWb3 respectively. For the control samples 100% of wheat flour was used and the samples were designated as PWB0 for bread and PWb0 for biscuit. Samples were analyzed for proximate, minerals and vitamins content using standard analytical procedures of AOAC. Mean data were compared using ANOVA at P< 0.05. The Crude protein (CP), Fat and Ash content of PWB0 (%) were; 10.19, 2.26 and 1.91, respectively. PWBI, PWB2 and PWB3 ranged from 11.69-14.21 CP, 2.82-3.69 fat and 2.09-2.62 ash. PWb1, PWb2 and PWb3 ranged from 14.40-16.19 CP, 8.02-8.15 fat and 1.53-2.01 ash. The proximate composition of bread and biscuit made from composite flour improved significantly at 70:30 formulation (P=.05) compare to the control. The calcium, potassium and zinc content of PWB0 (mg/100 g) were; 54.95, 261.70 and 0.30 respectively. PWBI, PWB2 and PWB3 ranged from 75.50-116.30, 276.05-351.40 and 0.37-0.43. PWb0, PWb1, PWb2 and PWb3 also followed similar trend. Similarly, there was significant increase in β-carotene, thiamine, and riboflavin as the levels of pigeon pea flour increased. Addition of pigeon pea flour to wheat flour clearly enhanced the nutritional composition of the two products except for the reduction in iron and iodine content.