ABSTRACT

The potentials of Pigeon pea (Cajanus cajan) flour in the production of akara (fried cake), one of the most popular local dishes in Nigeria was compared to cowpea flour in order to reduce the over dependence on cowpea and diversify it's uses. The flour samples were produced by soaking the seeds in water after which it was dehulled, oven dried and grinded to flour and the flour was passed through 0.5mm, 1mm and 2mm sieve aperture and were processed to akara. Functional analysis were conducted on the flour samples, while akara samples were analyzed for proximate and sensory compositions. The functional results of the flour samples showed that pigeon pea Bulk density(g/mg) ranged from 0.73 to 0.81 and cowpea 0.68 to 0.80, Wettability(sec) for pigeon pea ranged from 150.43 to 185.33 and cowpea 71.20 to 120.70, Water absorption capacity(g/g) for pigeon pea ranged from 1.53 to 2.10 and cowpea 1.59 to 2.85, Gelatinization temperature(°C) for pigeon pea ranged from 42.00 to 45.00 and cowpea 40.00 to 43.00, Emulsification capacity(%) for pigeon pea ranged from 43.00 to 48.39 and cowpea 50.11 to 51.71, Foam capacity/Whippability(%) for pigeon pea ranged from 44.35 to 47.00 and cowpea 31.02 to 35.82 and Gelatinization capacity(%) for pigeon pea ranged from 11.10 to 11.26 and cowpea 10.43 to 11.33. The heat treatment given to the flours prior to milling decreased the functional properties such as water absorption, swelling and foaming capacity. The results of the proximate composition of akara showed that moisture content ranged from 33.00 to 35.39 for pigeon pea and 34.00 to 39.20 for cowpea samples, Protein(%) range of 16. 86 to 21.45 for pigeon pea and 14. 87 to 16.23 for cowpea, Fat(%) content ranged from 30.02 to 33.91 for pigeon pea and 24.51 to 26.88 for cowpea. Ash and Fibre contents of the samples did not vary from each other at p~O.05. Sensory evaluation showed that both pigeon pea and cowpea flour samples produced acceptable akara. However, akara from cowpea were mostly acceptable.