Effect of germination and solid-state fermentation on the chemical, functional and nutritional composition of pigeon pea flour and the sensory properties of the resultant cookies

This study assessed the pigeon pea flour of different treatments; native pigeon pea flour (NPGF), germinated (GPGF), and solid-state fermented (FPGF) at 0, 24, and 48 h The NPGF served as control. The flour samples were analyzed for proximate composition, functional, pasting, rheological properties, mineral content, colour profile, physicochemical attributes, and phytochemical properties. Additionally, sensory evaluation was conducted on the cookies made from these flours. The NPGF sample had the highest moisture and fat content. Pigeon pea flour samples showed a decrease in water absorption capacity, oil absorption capacity, and foaming capacity as fermentation duration increased. The mineral element characteristics could serve as an ingredient for infant food formulation. The control sample (NPGF) had a higher pH value and amylose content than the germinated and fermented samples, and the fermented samples had higher amylopectin content than other flour samples. The GPGF sample shows higher values of total phenolic and total flavonoid content. The sensory characteristics of the cookies varied significantly (p < 0.05) and FPGF-cookies are the most preferred. Pigeon pea flour is deemed suitable for complementary foods such as cookies. Therefore, germinated and fermented pigeon pea flours possess enhanced the nutritional properties, making them valuable ingredients for various food applications.