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)