Effects of germinated pigeon pea inclusion on the chemical composition and sensory properties of maize-based pudding

Abstract

This study evaluated the effects of germinated pigeon pea addition on chemical and sensory properties of maize-pigeon pea pudding. The maize grains were cleaned, dried, milled, and sieved to produce maize flour while the pigeon peas were sorted, soaked, germinated, dried, milled, and sieved to produce germinated pigeon pea flour. Maize and pigeon pea flours were prepared and combined in varying ratios (90.00:10.00, 87.50:12.50, 85.00:15.00, 90.00:10.00, 87.50:12.50, 85.00:15.00, 86.25:13.75, 88.75:11.25 and 85.00:15.00) using D-Optimal mixture design. The flour blends were investigated for their physico-chemical properties, proximate composition, minerals and anti-nutritional composition while the pudding was assessed for sensory acceptability. The water absorption capacity and titratable acidity ranged from 161.09 - 182.70% and 0.15-0.87% respectively. The range of values for moisture content, crude fat, total ash, crude fibre, crude protein and total carbohydrates were 8.48-10.34%, 9.47-11.55%, 1.07-2.17%, 1.20-2.42%, 11.96-15.56% and 61.69-67.21% respectively. Low amounts of tan-nin, saponin, oxalate, phytate and trypsin inhibitor were present in maize-pigeon pea flour blends. The values for potassium, calcium, magnesium, iron and zinc ranged from 61.74-71.19mg/100g, 4.92-6.56 mg/100g, 11.02-12.99 mg/100g, 6.82-8.93 mg/100g and 2.02-4.16 mg/100g respectively. Colour proper-ties (Lightness, redness and yellowness) varied significantly. However, sensory scores showed that pud-ding prepared from blend of 90.00% maize and 10.00% germinated pigeon pea was most accepted by the panellists.