Evaluation of Cookies Produced from Malted Pigeon Pea (Cajanus cajan)

Background: Research efforts in Tropical countries are geared towards identification of non-wheat sources that could be used as an alternative to wheat flours, thus affecting saving in foreign exchange by limiting wheat importation and at the same time proffer solution to severe malnutrition caused by gluten intolerance of wheat.

Aim/Objectives: To evaluate the nutrient, physical and organoleptic properties of cookies made from malted pigeon pea.

Methodology: The sample were coded A, B, C, for 100% wheat, 70% malted pigeon pea/30% carrot and 70% raw pigeon pea/30% carrot flour respectively were used to produce cookies. The cookies produced were evaluated for chemical, physical and organoleptic properties using standard methods.

Results: The protein content of the cookies were 10.26%, 26.10% and 21.01% for A, B and C respectively. The fat was 2.46%, 2.52% and 3.21% for A, B and C respectively. The fibre content were 1.27% A, 2.68% B and 1.31% C. The energy content was 404.60Kcal A, 390.15Kcal B and 391.82Kcal C. The mineral was 47.75-62.61mg/100g Calcium, 1.32-1.91mg/100g Iron, 1.43-20.01mg/100g Zinc and 153.78-170.17mg/100g phosphorus. The vitamin contents were 2.45-4.28 mg/100 g thiamin, 0.04-1.53 mg/100 g ascorbic acid, 400-1900RE and 0.27-3.02 mg/100 g folic acid. The result of the physical properties shows that the cookies were 3cm in thickness, 6cm in length, 4cm in diameter and the weight varies from 14-20g. The spread ratio was between 1.10-2.40 and spread factor were between 3.34-5.17cm. The organoleptic scores showed that the texture, aroma and overall acceptability of sample A was rated higher compared to sample B and C. The colour of sample C was most preferable to the panelist.

Conclusion: The study revealed that acceptable cookies of nutrient dense can be produced from pigeon pea-carrot composite to improve the nutritional status of the consumers.