Development and profiling of affordable and nutritionally optimal pigeon pea- based products for improved recipes diversification in rural communities in Tanzania
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Date
2023
Journal Title
Journal ISSN
Volume Title
Publisher
East African Journal of Science, Technology and Innovation
Abstract
Pigeon pea is an affordable source of protein, vitamins and minerals. Despite its nutritional importance,
the legume has not been adequately utilized for human consumption in Tanzania due to limited recipes.
Therefore, the study aimed to develop and profile quantitative attributes of value-added pigeon pea-based
noodles (PPBN) and instant porridge (PPIP) flour for diversification of recipes in rural Tanzania
communities. The computation on the amount of ingredients, the cost of the product mix and optimization
was done using Linear programming, simplex method. PPBN and PPIP were developed and Quantitative
Descriptive Analysis (QDA) was done by trained panelists. Data were analysed using R and XLSTAT
software. Eight and four samples of PPBN and PPIP respectively were formulated and developed. Major
ingredients for PPBN was pigeon pea, wheat and orange flesh sweet potatoes flour and for PPIP was pigeon
pea, maize, orange flesh sweet potatoes flour (or pumpkin flour). The protein content for PPBN ranged
from 41.0 to 58.2 g. The highest amount of iron content was observed in sample PPBN193 (26.4 mg),
followed by PPBN1718 (21.0 mg), PPBN267 (19.3 mg) and PPBN136 (18.3mg). The highest value of zinc
and pro-vitamin A was observed in sample PPBN136. For instant porridge the highest value of protein
(17.1 g), iron (7.9 g), zinc (5.4 mg) and pro-vitamin A (308.5 μg) was observed in sample PPIPofspr
. The
highest mean intensity score for colour, aroma and mouthfeel was observed in samples PPBN718, PPBN193
and PPBN136. For sample PPIPofspr
, colour (8.7) Aroma (7.7), mouthfeel (7.8), sweetness (7.1) and viscosity
(7.9) had the highest mean intensity score. There was a significant increase in protein, iron, zinc and pro-
vitamin A with an increase in the amount of pigeon pea and/or orange flesh sweet potato flour. Sample
PPBN718, PPBN193, PPBN136 and PPIPofspr had better nutritional and sensory qualities that make them
suitable for consumption.
Description
Journal article
Keywords
Pigeon pea-based noodles, Pigeon pea-based instant porridge, Linear programming, Descriptive profiling
Citation
DOI: https://doi.org/10.37425/e ajsti.v4i3.704