Nutritional evaluation of Pigeon pea development of food product incorporating it

Abstract

Generally seed products are considered of low nutritional quality due to the presence of anti-nutritional factors. Many processing like malting are helpful to overcome these types of problems. Therefore a study was conducted to see the effect of malting on composition of Pigeon pea seeds and on the developed food products after its incorporation. The study comprises of three phases which involved 1). Proximate profile determination (moisture, ash, protein, fat, crude fiber, carbohydrate), 2). Food product development and 3). Sensory evaluation. Soaked Pigeon pea flour was used in different proportions ranging from 10% to 60% to prepare food product (khakhra) and its organoleptic evaluation was done by 5 point hedonic test. It was found that proximate composition of the soaked flour contained significantly higher content of protein on dry weight basis (P≥0.05) in comparison of raw flour. Incorporation of 10% and 20% soaked flour in developed products depicted significantly higher acceptability. Therefore, soaked Pigeon pea seeds can be beneficial to overcome malnutrition, diabetes, cardiovascular diseases and may other diseases.