Cereal Chem 63:136-138   |  VIEW ARTICLE
Nutritional and Organoleptic Evaluation of Wheat Breads Supplemented with Pigeon Pea (Cajanus cajan) Flour.

P. E. Gayle, E. M. Knight, J. S. Adkins, and B. F. Harland. Copyright 1986 by the American Association of Cereal Chemists, Inc. 

In an attempt to introduce nutritious products through the creative use of indigenous foods, a study was conducted to determine the physical, sensory, and nutritional characteristics of all-purpose wheat flour breads supplemented with pigeon pea (Cajanus cajan) flour at the 0, 5, 10, 15, and 25% levels. Proximate composition (protein, fat, moisture, ash, carbohydrate, and fiber) was determined for all breads. Available lysine, phytate, zinc, and the phytate/zinc molar ratios were also determined. As an increased quantity of pigeon pea flour was substituted for the all-purpose wheat flour in these experimental breads, acceptance by a taste panel remained favorable with no significant differences among the means of the characteristics measured in all breads (P less than 0.05). An increase in pigeon pea flour from 0 to 25% increased protein content (from 9.19 to 13.0%), lysine (from 0.3 to 171.0 mg lysine/16 g N), and zinc (from 5.26 to 5.80 microg/g). However, there were increases in phytate (1.6-2.5 mg/g) and the phytate/zinc molar ratios (30- 43) as well. These molar ratios may provide an estimate of the bioavailability of zinc from the breads.