Production and quality evaluation of snacks from blends of groundnut cake and pigeon pea flour

Abstract

This study evaluated the nutritional characteristics of snacks produced from blends of groundnut cake and pigeon pea flour. Wholesome groundnut seeds and pigeon pea seeds were purchased and processed into cake and flour respectively. Five blends of groundnut cake and pigeon pea flour were formulated and designated with codes as follows: 90% groundnut cake: 10% pigeon pea flour (202), 80% groundnut cake: 20% pigeon pea flour (303), 70% groundnut cake: 30% pigeon pea flour (404), 60% groundnut cake: 40% pigeon pea flour (505), 50% groundnut cake: 50% pigeon pea flour (606) and 100% groundnut cake (101) which served as the control and the functional properties were analyzed. Snacks were produced from the blends and the proximate, mineral and sensory characteristics were evaluated. The functional properties results ranged from 0.68 g/ml to 0.88g/ml for bulk density, 1.81g/g to 2.51g/g for water absorption capacity, 0.80g/g to 0.95g/g for oil absorption capacity, 21.48% to 27.25% for foam capacity, 77.31% to 91.32% for foam stability, 38.53 to 50.22 for swelling index. Proximate composition and energy value of the flakes indicated significant (p<0.05) differences. Mineral composition of the samples showed significant (p<0.05) differences in calcium, magnesium, phosphorus, potassium, iron and zinc with values ranging from 90.15 mg/100g to 114.72 mg/100g), 143.11 mg/100g to 151.86mg/100g, 304.65 mg/100g to 337.03mg/100g, 113.46 mg/100g to 133.81 mg/100g, 4.11 mg/100g to 5.03mg/100g and 2.21 mg/100g to 2.82mg/100g respectively. Sensory acceptability results showed that the sample with 80% groundnut cake and 20% pigeon pea flour (303) was the most preferred among the test samples. This has revealed the potential of production of nutrient-rich snacks from blends of groundnut cake and pigeon pea flour thereby creating varieties and increased application of pigeon pea.