Effect of Processing Treatments on the Quality of Bread Supplemented with Pigeon Pea Seed Flour

Aim: The study investigated the effect of processing treatments on the quality of breads supplemented with pigeon pea flour.

Study Design: The study was carried out in 3 replications in completely randomized design. The data were analyzed using analysis of variance (ANOVA). Significance was accepted at p<0.05

Place and Duration of the Study: The study was carried out in 2016 at The Federal Polytechnic, Idah, Kogi State, Nigeria.

Methodology: Flour samples were prepared from raw, toasted, boiled, germinated and fermented pigeon pea seeds. Each of the flour samples was used to substitute 10% of wheat flour. Breads were prepared from the various blends and evaluated for the physical, chemical and sensory properties.

Results: The bread containing germinated pigeon pea flour had comparable height, length and width with the 100% wheat flour bread. The bread containing germinated flour had higher volume and specific volume than the other bread samples. The bread containing germinated pigeon pea flour was preferred to the other bread samples containing pigeon pea flour in overall acceptability and all the sensory attributes evaluated. Only germination of the seeds increased the protein content of the bread from 23% in the bread containing raw pigeon pea flour to 25.4%. All the breads containing treated pigeon pea flour had lower fat contents than the bread containing untreated pigeon flour. The crude fiber content slightly increased in the bread containing germinated flour.

Conclusion: All the breads containing treated pigeon pea flours had higher crude protein, fat and crude fiber contents but lower carbohydrate contents that the 100% wheat flour bread. Germinated, toasted, boiled and fermented pigeon pea flour could serve as protein supplements in bread.