PROXIMATE, FUNCTIONAL AND SENSORY PROPERTIES OF ‘’OFULOJU’’ PRODUCED FROM COWPEA, PIGEON AND SOYABEANS

Isaac O Onigbogi; Ogunseye I.T; Nupo S. S and Bello T.K

 Department Of Food Science and Technology,

Moshood Abiola Polytechnic, Abeokuta, Ogun State, Nigeria

ABSTRACT

A study was conducted to find out the possibility of replacing cowpea with pigeon pea and soybeans in the production of an acceptable pudding (‘’Ofuloju’’).Flour was produced from cowpea, pigeon pea and soybeans and evaluated for proximate and functional properties. Pastes were also produced from cowpea, pigeon pea, and soybean and processed into Ofuloju and were evaluated for sensory parameter. The moisture contents of soybean, cowpea and pigeon pea were 9.01±0.01%, 10.28±0.01, 11.99±0.01 respectively, ash content of the samples ranged from 3.15±0.00% to 3.99%±0.00 for cowpea and soybean, Fat content of the samples are1.65±0.00% (pigeon pea), 2.49±0.01 (cowpea) and 19.45 ±0.10% soybeans. The result of the crude fibre showed that pigeon pea had the highest content (4.18±0.00%) while cowpea had the lowest (2.20±0.00%). The protein content of soybean had the highest (44.99±0.00%) while pigeon pea had the lowest protein content (19.93%). The result of the functional properties showed that bulk density ranged from 0.5416±0.00g/ml (soybean) to o.6900±0.01% (pigeon pea). Foaming capacity were 2±0.001% (pigeon pea), 6 ±0.01% (soybean), 8±0.02% (cowpea). Foaming stability showed that cowpea had the highest (72.22± 0.01%) while pigeon pea had the lowest.The cooking time of the pudding (Ofuloju) differs; cowpea had the fastest cooking time (45 minutes), pigeon pea (1 hour) while soybean has the longest cooking (1 hour, 30 minutes).T he result of the sensory assessment shows that Ofuloju produced from pigeon pea was better accepted interms of colour, taste, texture, aromal and overall acceptability than Ofuloju produced from soybean and cowpea. This study showed that the characteristics of Ofuloju produced from pigeon pea was similar to Ofuloju produced from cowpea; therefore, pigeon pea may be used as an alternative in the production of Ofuloju