EFFECTS OF SOAKING, BOILING, AND TOASTING PROCESSING TECHNIQUES ON NUTRIENT COMPOSITION OF PIGEON PEA FLOURS AND ORGANOLEPTIC ATTRIBUTES OF THEIR PUDDINGS AND BALLS.

Abstract

This study evaluated the effects of soaking, boiling and toasting processing techniques on nutrient and
phytochemical composition of pigeon pea flour and the organoleptic properties of their puddings and balls.
Pigeon pea and cowpea seeds which served as control were purchased, processed into flour, used for the
preparation of puddings and balls. The pigeon pea flour samples were subjected to proximate, vitamin and
mineral analysis using standard methods. The data generated from organoleptic evaluation, proximate,
vitamins and minerals analyses respectively, were subjected to statistical analysis with descriptive statistics
SPSS version 20. One way ANOVA was used to compare mean at p<0.05 probability level. Findings show
that the processing techniques significantly improved the nutrient properties of the pigeon pea flours.
However, toasted pigeon pea flour had the highest folate (vitamin B9) content of 644.530mcg/100g and
phosphorus content. Boiled pigeon pea flour had the highest iron content of 2.205mcg/100g.. Boiled pigeon
pea flour had the highest protein and iron content and soaked pigeon pea flour had the highest moisture,
crude fiber and Vitamin B3 contents. Hence, to improve micronutrient intake such as folate and phosphorus,
toasting processing technique is highly recommended