Nutritional composition of gluten-free flour from blend of fonio ( Digitaria iburua ) and pigeon pea ( Cajanus cajan ) a
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ORIGINAL ARTICLE
Nutritional composition of gluten-free flour from blend of fonio (Digitaria iburua) and pigeon pea (Cajanus cajan) and its suitability for breakfast food G. O. Babarinde1 • J. A. Adeyanju1 • K. Y. Ogunleye2 • G. M. Adegbola1 A. A. Ebun1 • D. Wadele1
•
Revised: 16 January 2020 / Accepted: 1 April 2020 Ó Association of Food Scientists & Technologists (India) 2020
Abstract The promotion and enrichment of underutilized cereal based foods with legumes and oilseeds are receiving considerable attention in order to reduce the menace of protein and micronutrients malnutrition. This research therefore investigated the quality of flour produced from fonio (Digitaria iburua) and pigeon pea (Cajanus cajan) blend. Fonio and pigeon pea flour blends (100:0, 95:5, 90:10, 85:15 and 80:20 of fonio to pigeon pea) were analyzed for proximate, vitamin, mineral elements and amino acids. The flour blend with highest level of fiber, protein, ash and some essential amino acids (80:20 fonio to pigeon pea) and 100% fonio were developed into breakfast food and sensory attributes such as colour, taste, flavour and overall acceptability were evaluated. The results obtained were moisture (6.74–7.78%), protein (12.19–24.85%), fat (0.98–1.25%), crude fibre (1.03–1.20%), ash (0.58–1.03%), carbohydrates (63.69–77.77%) and energy (363.09– 371.53 kcal/100 g). Eighteen amino acids comprising essential and non essential amino acids were identified in the flour samples. The essential amino acids were phenylalanine, histidine, isoleucine, leucine, lysine, methionine, threonine, tryptophan and valine. Vitamins identified in the samples were A, B1, B2, B5, B6, B9, C, D, E and K. Significant amount of mineral elements were also recorded. The result of this study revealed that substitution of fonio grain with pigeon pea increased the protein, ash, some
& G. O. Babarinde [email protected] 1
Department of Food Science and Engineering, Ladoke Akintola University of Technology, Ogbomoso, Nigeria
2
Department of Agricultural Extension and Rural Development, Ladoke Akintola University of Technology, Ogbomoso, Nigeria
amino acids and vitamins of the flour blends. Sensory evaluation of all the attributes of the breakfast food ranked above like-moderately on the 9-point hedonic scale. The flour mixes can be used in the production of breakfast food. Keywords Fonio Pigeon pea Amino acid Vitamins Proximate composition
Introduction There is high demand for gluten-free products due to several health benefits associated with them not it. Several tropical cereals and legumes fall into these categories and majority of such crops are grossly underutilized. Breakfast foods are first important meal of the day that help in maintaining mental performance compared to no breakfast or glucose drink among children (Adolphus et al. 2013). However, these meals in most developing countries are eroding away due to overdependence on certain expensive fortified breakfast cereals produced from corn, barley and wheat that are not affordable by people
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