This study sought to investigate the sensory qualities, nutritional properties, and glycemic response of biscuits produced from pigeon pea (PP)-wheat flour (WF) in apparently healthy human subjects.Biscuits were produced by substituting WF with PP flour in the proportion of 100:0 (WF), 75:25 (PP-25), 50:50 (PP-50), 25:75 (PP-75), and 0:100 (PP-100) fortified with ginger (4.5%). Sensory evaluation revealed no significant difference (p < .05) between the biscuits in terms of aroma, color, and texture while a significant (p < .05) increase in taste and general acceptability was observed in (25% PP), and (WF) biscuits when compared to the PP composite biscuits. The results revealed that composite biscuits are rich in crude fiber, protein, and amylose, but have low glycemic index coupled with low sugar/starch and amylopectin. This suggests that PP supplementation in biscuit production may suggest a cheap and high-quality substitute for WF in confectioneries.

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This study investigated the phenolic content and antioxidant activities of biscuits produced from pigeon pea-wheat flour. Biscuits were produced by substituting wheat flour (WF) with pigeon pea flour (PP) in proportions of 100:0 (WF), 75:25 (25-PP), 50:50 (50-PP), 25:75 (75-PP), and 0:100 (100-PP) and fortified with ginger (4.5%). Aqueous extracts of flour and biscuit blends were prepared by dissolving each sample in distilled water (1:100 w/v), after which clear supernatant was obtained prior to analyses of phenolic content and antioxidant activities. The result revealed that the flour blends had higher total phenol and flavonoid contents as well as higher antioxidant activities than the biscuit blends. However, 100-PP flour and 100-PP biscuit blends had the highest phenolic content and antioxidant activities in comparison with their respective blends. This result suggests that the pigeon pea-wheat flour and biscuit blends could serve as cheap functional foods. Practical applicationsPigeon pea is a highly nutritious legume seed but its consumption is limited due to the presence of antinutritional factors and its hard-to-cook nature. The composite biscuits produced from pigeon pea-wheat flour are rich in polyphenols and have high antioxidant activities as well as lower antinutrient contents. Therefore, these could serve as functional food. However, to encourage the consumption of the underutilized pigeon pea, the composite flour as well as the composite biscuits could be produced on a large scale as cheap, adequate, and available functional food. This will also encourage the overall cultivation and consumption of the food crop.

This review investigated African yam beans (AYB) as a novel tropical food plant for human nutrition. AYB plants food potentials, its nutritional and amino acid compositions were also examined. In the same vein, the health benefits, utilization of AYB in starch and composite flour technology as well as its toxicological analysis were explored. Also, strategies to minimize processing difficulties and antinutritional factors were highlighted. It was revealed that AYB plant products are very rich in protein, minerals and antioxidants with low glycemic index (GI). Furthermore, viable processing techniques like fermentation, boiling and roasting can reduce AYB antinutritional factors and its toxicological effects. The result suggests that AYB plant products can meet dietary needs of people suffering from malnutrition, kwashiorkor, diabetes and other cardiovascular diseases, thus improving food security. Full utilization of AYB plants in food, drugs and health industries should be explored by carrying out further studies on ethno-pharmacological claims of AYB leaves and tubers. The findings revealed that AYB plant products hold great potential in improving food security globally.