International Journal of Home Science
2018, VOL. 4 ISSUE 1, PART D
Production of doughnut using pigeon pea (Cajanus cajan) blend with wheat flour
Author(s): Alozie EN and Okoronkwo KA
This study examined the potentials of Pigeon pea (Cajanus cajan) blended with wheat flour in production of doughnut. The proximate, vitamin, organoleptic properties and functional properties of the doughnut was assayed. The nutritional and health benefits of pigeon pea were verified while the sensory evaluation was conducted using 20 panelists and the result showed that there is significant variation (p<0.05) in taste, flavour, texture, appearance and general acceptability of the doughnut. Also, the result indicated that there is high acceptability of the doughnut. Consequently, this blend (50:50) have greater promise for increased use of under-utilized food crops like pigeon pea and subsequent elimination of wheat importation in Nigeria.
How to cite this article:
Alozie EN and Okoronkwo KA. Production of doughnut using pigeon pea (Cajanus cajan) blend with wheat flour. International Journal of Home Science. 2018; 4(1): 259-262.