Effect of sprouting and pre-gelatinization on the physicochemical properties of sorghum-pigeon pea composite blend used for the production of breakfast cereal.

Abstract

Sprouted (96-hour) and pregelatinized (78 0 C) sorghum grains were milled and blended with graded proportion of pigeon-pea and used in formulating flaked breakfast cereal. A commercial ready-to-serve breakfast cereal served as product control. The flour blends and formulated products were subjected to the physicochemical quality analyses using standard methods. Results of the amylose content of the pregelatinized sample showed higher (p<0.05) amylose content than the sprouted samples. The sorghum samples used for the study showed pregelatinization temperature range of 68 0 C and time of 10 minutes, respectively. Pregelatinization treatment increased the amylose content. Supplementation of sorghum with pigeon pea significantly (p<0.05) increased the protein and fat contents of the composite flour and reduced the ash and moisture contents significantly (p <0.05). Both treatments (pregelatinization and sprouting) reduced tannin, cyanide and phytic acid contents.

Nutritional composition and antinutritional properties of maize ogi cofermented with pigeon pea

“…The method of Mbaeyi and Onweluzo () was used in analyzing minerals. Mineral analysis of samples taken from the fermenting maize‐pigeon pea ogi at 24‐hr interval was determined in three phases: sample preparation, sample digestion, and atomic absorption spectrophotometer (AAS) analysis.…”

“…Fortification of food refers to the addition of essential micronutrients to food particularly added to correct specific nutritional deficiencies such as addition of vitamins and iron to breakfast foods (cereals and beverages) and fortification of sugar with vitamin A and fortification of table salt with iodine (Mbaeyi & Onweluzo, 2010). Several studies have shown the enrichment of ogi with different food substances such as bambara groundnut (Mbata, Ikenebomeh, & Alaneme, 2009), pawpaw (Ajanaku et al, 2010), groundnut seed (Ajanaku, Ajanaku, Edobor, & Nwinyi, 2012), soybean (Adeleke & Oyewole, 2010), crayfish (Ajanaku et al, 2013), okra seed meal (Aminigo & Akingbala, 2004), kersting's groundnut (Kerstingiella geocarpah) flour (Aremu, Olaofe, Audu, & Ijalana, 2011), scarlet runner bean (Aremu, Osinfade, Basu, & Ablaku, 2011), cowpea (Ashaye et al, 2000;Oyarekua, 2009), among others.…”

Mineral, Vitamin and Antinutritional Content of African Breadfruit (Treculia africana) Seeds Processed with Alum and Trona

“…The tannin, phytates and hydrogen cyanide contents were determined as reported by Mbaeyi and Onweluzo [23], while oxalate and saponin were determined using the methods of AOAC [24]. Trypsin inhibitor activity was determined according to the modified method of Kakade et al [25].…”

Effects of Combined Processing Methods on Protein Qualities of Pigeon Pea (&lt;i&gt;Cajanus cajan&lt;/i&gt;) Flour Samples Using Rat Feeding

“…Malnutrition is becoming an endemic dietary problem in Nigeria [19]. This is characterized by protein-energy malnutrition (PEM) especially among children in the low income family that cannot afford animal protein.…”