EFFECT OF SPROUTED PIGEON PEA (CAJANUS CAJAN) ON PROXIMATE COMPOSITION AND SENSORY VALUE OF TUWO
1Adenekan, M.K, 1Oguntoyinbo, S.I, 1Odunmbaku, L.A and 2Nupo S.S
1Food Technology Department, Moshood Abiola Polytechnic, Abeokuta, Nigeria.
2Nutrition and Dietetics Department, Moshood Abiola Polytechnic, Abeokuta, Nigeria.
E-mail: adenekanmonilola2011@gmail.com
Abstract: This study was aimed at investigating the possibility of producing acceptable “tuwo” from maize flour and sprouted pigeon pea flour blends. Blends of the two were produced and subjected to sensory evaluation to determine consumer acceptance with respect to quality attributes such as: appearance, texture, aroma, taste and mouth feel. Proximate analysis of the flour blends shows that all samples except the control sample which was the 100% maize flour recorded significant (P>0.05) higher amount of protein, fat, ash and crude fiber as the pigeon pea substitution level increases. There was no significant difference (P>0.05) recorded in the moisture content of all the samples and the carbohydrate content decreases with increase in pigeon pea level. The result of the sensory analysis shows that the tuwo produced from 80% maize and 20% sprouted pigeon pea flour blend was the most acceptable among others. The overall result has shown that it is possible to produce acceptable tuwo from the combination of maize and sprouted pigeon pea flour blends.