Nutritional Attributes of Baked Products from Composite Flour of Wheat and Pigeon Pea

Abstract

The goal of this study was to develop bread and biscuit from mixture of wheat and pigeon pea flours and examine the nutritional quality of the two products. The composite flour blend was formulated using wheat and pigeon pea flours in ratio 90:10, 80:20 and 70:30 (wheat: pigeon pea). The samples produced were designated as PWB1, PWB2 and PWB3 for bread while for biscuit the designations were PWb1, PWb2 and PWb3 respectively. For the control samples 100% of wheat flour was used and the samples were designated as PWB0 for bread and PWb0 for biscuit. Samples were analyzed for proximate, minerals and vitamins content using standard analytical procedures of AOAC. Mean data were compared using ANOVA at P< 0.05. The Crude protein (CP), Fat and Ash content of PWB0 (%) were; 10.19, 2.26 and 1.91, respectively. PWBI, PWB2 and PWB3 ranged from 11.69-14.21 CP, 2.82-3.69 fat and 2.09-2.62 ash. PWb1, PWb2 and PWb3 ranged from 14.40-16.19 CP, 8.02-8.15 fat and 1.53-2.01 ash. The proximate composition of bread and biscuit made from composite flour improved significantly at 70:30 formulation (P=.05) compare to the control. The calcium, potassium and zinc content of PWB0 (mg/100 g) were; 54.95, 261.70 and 0.30 respectively. PWBI, PWB2 and PWB3 ranged from 75.50-116.30, 276.05-351.40 and 0.37-0.43. PWb0, PWb1, PWb2 and PWb3 also followed similar trend. Similarly, there was significant increase in β-carotene, thiamine, and riboflavin as the levels of pigeon pea flour increased. Addition of pigeon pea flour to wheat flour clearly enhanced the nutritional composition of the two products except for the reduction in iron and iodine content.

Micronutrient and amino acid profile of breakfast cereal flakes from germinated brown rice (Oryza sativa), aerial yam (Dioscorea bulbifera) and germinated black turtle bean (Phaseolus vulgaris)

“…41 It serves as a second messenger for nearly every biological process, stabilizes many proteins, and its deficiency is associated with many diseases. 42 The calcium content values obtained in this study were lower than the United States recommended daily allowance (US RDA) for calcium (1000 mg/100 g). 4 The phosphorous content of the formulated breakfast cereal flakes ranged from 10.99 to 48.55 mg/100 g. The values obtained were less than the values (188-289 mg/100 g) recorded for a breakfast cereal made from blends of acha and fermented soybean paste (okara).…”

“…Calcium is a major constituent of the bone; calcium is essential for infants and young children for the building up and maintenance of bones and teeth, muscles and nerve functioning, blood coagulation, normal cardiac function, and immune defense 41 . It serves as a second messenger for nearly every biological process, stabilizes many proteins, and its deficiency is associated with many diseases 42 . The calcium content values obtained in this study were lower than the United States recommended daily allowance (US RDA) for calcium (1000 mg/100 g) 4 …”

“…The value of manganese in the flakes ranged from 0.12 to 0.19 mg/100 g. Mostafa et al 32 reported a value of 0.89 mg/100 g for a breakfast cereal–legume blend. Ajayi et al 42 reported a range of 0.35 to 0.48 mg/100 g for biscuits made from pigeon pea‐wheat composite. The manganese contents in the flakes were lower than 2 to 5 mg/100 g USRDA requirement.…”

Nutraceutical Benefits of Cookies Produced from Wheat and Mushroom Flour: A Review

“…Wheat is notably rich in dietary fiber, with both soluble and insoluble forms present in significant amounts (Khalid et al, 2023). As a basic ingredient in many baked items, wheat flour contributes minerals like iron and magnesium as well as carbs, proteins, fiber, and vitamins, especially B vitamins (Ajayi et al, 2020;Gulati et al, 2020). It also contains phenolic acids and flavonoids, which are bioactive compounds rich in antioxidants that may improve health by reducing the risk of chronic disorders (Rahman et al, 2021).…”