Chemical And Sensory Evaluation Of Vegetable Milk From Pigeon Pea (Cajanus Cajan) And Millet (Pennisetum Eleusine) Blends
ABSTRACT
The study was designed to
determine the chemical and sensory characteristics of vegetable milk produced
from pigeon pea and millet blends. The raw materials used were divided into
different parts, some were fermented for 24 arid 48hours respectively, dried to
dry matter and hammer milled to fine flours. The proximate analysis was carried
out on the fermented and unfermented flours. After that, blending of the high
yield flour on protein bases to produce milk were done using the ratio 70:30%
of the pigeon pea and millet blends. The composite flours were latter analysed
for the proximate, minerals, anti-nutrient as well as sensory characteristics
of the milk samples. Fermentation increased the protein content of milk from
PP24 and M48 which had the highest values of 21.76% and 10.25% respectively.
There was, however, a decrease in the Carbohydrate content of PP24 (54.55%) and
M48 (71.63%). Milk from the combination of fermented pigeon pea and millet or
fermented pigeon pea and unfermented millet (PP24: M48 and PP24: M0) with
values 6.60 and 6.00 respectively were the most acceptable in terms of all the
parameters and also not significantly different from the control (Peak milk)
with value of 8.40 (P>0.05)
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NWOFIA, N (2021). Chemical And Sensory Evaluation Of Vegetable Milk From Pigeon Pea (Cajanus Cajan) And Millet (Pennisetum Eleusine) Blends. Mouau.afribary.org: Retrieved Nov 20, 2024, from https://repository.mouau.edu.ng/work/view/chemical-and-sensory-evaluation-of-vegetable-milk-from-pigeon-pea-cajanus-cajan-and-millet-pennisetum-eleusine-blends-7-2
NKIRUKA, NWOFIA. "Chemical And Sensory Evaluation Of Vegetable Milk From Pigeon Pea (Cajanus Cajan) And Millet (Pennisetum Eleusine) Blends" Mouau.afribary.org. Mouau.afribary.org, 01 Sep. 2021, https://repository.mouau.edu.ng/work/view/chemical-and-sensory-evaluation-of-vegetable-milk-from-pigeon-pea-cajanus-cajan-and-millet-pennisetum-eleusine-blends-7-2. Accessed 20 Nov. 2024.
NKIRUKA, NWOFIA. "Chemical And Sensory Evaluation Of Vegetable Milk From Pigeon Pea (Cajanus Cajan) And Millet (Pennisetum Eleusine) Blends". Mouau.afribary.org, Mouau.afribary.org, 01 Sep. 2021. Web. 20 Nov. 2024. < https://repository.mouau.edu.ng/work/view/chemical-and-sensory-evaluation-of-vegetable-milk-from-pigeon-pea-cajanus-cajan-and-millet-pennisetum-eleusine-blends-7-2 >.
NKIRUKA, NWOFIA. "Chemical And Sensory Evaluation Of Vegetable Milk From Pigeon Pea (Cajanus Cajan) And Millet (Pennisetum Eleusine) Blends" Mouau.afribary.org (2021). Accessed 20 Nov. 2024. https://repository.mouau.edu.ng/work/view/chemical-and-sensory-evaluation-of-vegetable-milk-from-pigeon-pea-cajanus-cajan-and-millet-pennisetum-eleusine-blends-7-2