Effect Of Fermentation On The Nutritional Quality Of Sorghum (Sorghum Bicolor L. Moench) - Pigeon Pea (Cajanus Cajan) Flour Mixture In Cake Baking.

ABSTRACT

The study evaluated the nutrient and sensory properties of cake products based on fermented sorghum —pigeon pea flours. The food grains were prepared, dried and milled into fine flours and allowed to ferment from palm wine (raffia) and Bacillus caerus from rice. The samples where fermented at 12 hours, 24 hours, 36 hours and 46 hours. Samples were analyzed and the ones with the highest nutritive values were used in baking cakes. The indicated flours were bended in ratios 20:20:60, 30:20:50, 20:10:70, 20:80 (sorghum/pigeon pea/wheat flour), and 20:80, 30:70, 50:50 (pigeon pea/wheat flour). Standard recipes were developed and used to prepare the cakes from the composites. The products made from wheat flour served as the control. The product was chemically and organoJeptically evaluated using standard methods. The products containing 50% wheat flour and 50% xi pigeon pea flour had the highest protein level and carbohydrate. The organoleptic attributes of the samples were Colour, taste, texture aroma, and general acceptability. Generally the composite flour products were comparable to that of 'heat flour. The composite flours have promising baking and nutritional potentials and could serve as nutritious substitutes to heat flour.