Potentials of Pigeon Pea-wheat Flour Mixes in Bread Production

It is considered that pigeon pea (Cajanus cajan) has higher and more balanced protein than most of the other legumes. However, protracted cooking time, antinutritional constituents and dehulling constraints are responsible for its underutilisation in the developing countries. In this study, pigeon pea was processed into flour using different processing methods (Soaking, Sprouting, and Roasting), and subsequently used as a wheat flour supplement for baking bread. The bread was analysed for the proximate composition, physical and sensory attributes. The proximate composition analysis indicates more protein (17.73-18.51%) and ash (3.50-3.73%) contents in the bread produced with 20% substitution of the sprouted pigeon-pea-wheat flour than others. Loaf volume, specific volume, oven spring, crumb hydration and bread strength increased whereas a decreasing trend was observed for density with the increasing substitution percentage. Sensory results showed that substitution levels at 5 and 10% with soaked and roasted pigeon pea flour gave the highest rating while bread samples with sprouted pigeon pea flour had the lowest rating. The study has established that sprouted pigeon pea-wheat flour mixes have more nutritional potentials. As per the sensory analysis indices 5-10% substitution levels of the soaked and roasted pigeon peas are acceptable at p<0.05. Conclusively, utilisation of pigeon pea in the human diet as a source of plant protein has potentials of combating malnutrition problems especially among the vulnerable people of the developing countries.