Evaluation of Baked Products Based on Pigeon Pea (Calanus cajan) and Plantain Flour (Musa paradisiaca).

ABSTRACT

 Pigeon pea and plantain used in the research work were purchase and processed into flour. Commercial wheat flour was also purchased and used as reference sample. Proximate and functional analysis were carried out on the different flours. The flour were later used to formulate five different composite blend labeled A,B, C, D and E in the ratio of pigeon pea, plantain and wheat as (70: 30: 0), (30: 20: 50), (0: 0: 100), (100: 0: 0) and (0: 100: 0). Sensory evaluation was carried out on the dinner roll A developed from the blends using 15 — member taste panels. Proximate analysis was repeated on the composite blend from which the dinner roll was made. Result showed that the proximate analysis of the composite flours were nutritionally adequate in protein, carbohydrates, ash and crude fiber. Result also showed that the products were not acceptable to the panelist in terms of taste and flavor. N