ABSTRACT

The product of doughnut from pigeon pea (Cajanus Cajan L.) with wheat flour blend is a research carried out in order to improve the energy protein balanced of the snack (doughnut) which had longed been proved to be "empty Calorie" due to its inability to meet the energy, Protein and minerals required in adequate proportion. The study compared the nutrient content of doughnut prepared from pigeon pea flour with wheat flour blend, and evaluated the acceptability of doughnut produced from the flour blends. The sample (Pigeon Pea) was processed into flour and used to formulate five different composite blends labeled A,B,C,D, and E in the ratio of Pigeon Pea and Wheat as (70:30), (30:70), (50:50), (0:100), (100:0). Proximate analysis of the raw bends was first carried out in order to determine the protein, carbohydrate, ash and crude fibre content of the blends before preparation. Sensory evaluation was carried out on the doughnuts developed from the blends using 39 member taste panels. Proximate analysis was repeated on the composite blend from which the doughnut was made. Results showed that the proximate analysis of the composite flours (Both raw and cooked blends), were nutritionally adequate in protein, carbohydrate, ash and crude fiber. Results also showed that the products (A, B, and C) were accepted to an extent, while sample D was greatly accepted and sample to was not accepted to the panelist in colour, taste flavour and texture. I therefore recommend that further research should be carried out on an improved method of processing pigeon pea, in order to improve the taste, colour, texture and flavour.