Sensory Acceptability of Food Products from Wheat and Pigeon Pea (Cajanus cajan) Composite Flours in Kenya

Abstract

Pigeon pea provides protein, minerals, B vitamins, vitamin C and fibre, and has great untapped potential; its flour can enrich wheat snacks and contribute to less utilization of wheat flour hence reducing foreign exchange used on wheat imports. Little is known about products that can be made from composite pigeon pea-wheat flour and their sensory characteristics. This study aimed to develop cake, cookies and chapatti from 0%, 5%, 10% and 20% wheat and pigeon pea composite flours and evaluate their sensory acceptability. This was done in Chuka and Tharaka sub-Counties, in Central Kenya region amongst 85 community members, corroborated using eight (8) expert sensory panelists and a focus group discussion. Quantitative data were analyzed using one-way Analysis of Variance, and thematic analysis on qualitative data. Significant differences (P<0.05) existed between 20% blend and the other levels for most characteristics in cake, while cookies showed significant differences for some characteristics in R10%, R20% and R5%. In chapatti, R20% showed significant differences (P<0.05) in color and taste (trained panelists) and in smell, general acceptability and intention to purchase (consumer panelists). Focus group discussion showed P10% cake, control cookies and P10% chapatti as most preferred while roasting caused burnt taste/smell. This study shows that precooked pigeon pea flour can be composited with wheat flour to process cake, cookies and chapatti. Future studies should investigate the nutrient content, effect of processing on anti-nutrient levels, shelf life and cost-benefit analysis of the products.