Effects of Blending on the Composition and Acceptability of blends of unripe banana and pigeon pea flours

Abstract

Proximate composition , amino acid, profile , trace minerals, functional properties and organoleptic evalution of blends of unripe banana and pigeon pea flours were studied. The proximate composition of the blends showed that addition of pigeon pea significantly increased the protein from 2.40 - 14.48.Similarly, the ash ,fat and crude fibre increased while carbohydrates content significantly decreased from 99.86 - 55.00. The amino acid profile showed that addition of pigeon pea up to 37% levels resulted in increase in all amino acids evaluated. The blend amino acids status was adequate for adult nutrition when compared to the FAO recommendations .However, the blend was found deficient in lycine, leucine, iso-leucine and phenylalanine when compared with the FAO rcommendations for infants . Increased level of pigeon pea in the blend also resulted in significan tincreased in potassium, phosphorus,sodium, magnessium and calcium.Similarly, increased levels of pigeon pea in the blends significantly the gelation concentration and foaming capacities while the bulk density,water absorption and oil absorption capacities significantly decreased.The results showed that blendingof pigeon pea with unripe plantain would produce meals of balanced densities for adults.