Pigeon peas: an opportunity for improving nutrient content of food consumed among resource-poor households to ensure sustainable health
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Date
2023
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
Tanzania Journal of Agricultural Sciences
Abstract
Pigeon pea is an affordable legume and important source of protein, fibre, vitamins and
minerals. Despite its nutritional importance, the crop has not been adequately utilized for
human consumption in Tanzania due to limited recipes, knowledge and inadequate agricultural
development. This study aimed utilising pigeon peas to enrich the nutrient content of food
consumed among resource poor households Laboratory-based experiments and consumer
preference tests were conducted in Morogoro and Lindi regions. A total of 452 consumers were
involved to collect both qualitative and quantitative data. Analysis of Variance was used to check
whether there is a difference between sample means. Tukey test was used to determine differences
between the samples at p<0.05. Pigeon pea-based noodles, instant porridge, chapatti, biscuits,
African doughnut and bread were developed and tested for their sensory attributes at a five-point
Likert scale. Developed products had more than 50% of recommended intake of protein, iron, zinc
and pro vitamin A. Highest preference scores for colour, aroma and mouthfeel were observed in
all pigeon pea-based products with differences between samples. Samples PPBN718 (noodles),
PPIPofspr (porridge), PPBS123 (biscuit), PPBC412 (chapatti), PPAD234 (African doughnut) and
PPBB917 (bread) were most preferred among others. The Pairwise Comparison counts indicated
that 87% of consumers most preferred instant porridge and 58% preferred the bread. The reason
for preferences differs significantly among age groups and sex. Incorporate pigeon peas flour into
different foods significantly improve the nutrient content of developed foods products. This creates
an opportunity of pigeon peas to enrich different foods products.
Description
Journal article
Keywords
Pigeon pea-based products, Dietary improvement, Sensory attributes, Resource-poor household
Citation
https://www.ajol.info/index.php /tjags/article/view/263156