ABSTRACT

Brown Pigeon pea (cajanus cajan) and the while hard maize (Zea mays) were prepared and blended into different ratios and the proximate composite and their functional properties determined. Biscuits and doughnuts were prepared from the blends and evaluated for protein, moisture, fibre, fat, carbohydrates and ash contents and sensory properties. The results of the functional properties showed no significant difference in bulk density of the samples. Water absorption capacity increased from 0.75%-1.04% in maize and pigeon pea flours respectively. The values of these blends were between 0.79%-1.00%. The oil absorption capacity was highest in samples K, G, H and increased with increased incorporation of pigeon pea. The emulsion properties of maize flour were inferior to those of pigeon pea flour. The blends ranged between 30.00-45.67 and 69.00- 91.39 in emulsion activity and stability respectively. The farming properties increased with increased incorporation of pigeon pea. There was no significant difference in the moisture content of the flour blends.. The result showed that sample K had more ash, fibre and protein content with carbohydrate content of sample A as the highest. Fat content varied among the blends and seen to be lowest in sample K. the flours exhibited gelling properties even at the least concentration 0.2% (w/v). there was no significant difference in the moisture content and fat content of the samples (p>0.05). the products exhibited high protein contents ranging from 15.45-8.05% and 16.45-9.10% biscuits and doughnuts respectively. The fibre, fat and ash contents of the biscuits increased with increased incorporation of pigeon pea flour. Also it increased in the doughnut except for the fat content which was the reverse. The carbohydrate contents ranged between 64.72%- 74.83% and 67.44%-77.85% in doughnuts and pigeon pea respectively with maize flow having the highest value. The result of the sensory evaluation showed significance in product parameters. It was observed that the products (both biscuit and doughnut) with increased maize flour were preferred to those with increased pigeon pea flour.