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Subject: Foods and Nutrition × Author: Navneet × End date: 2009 × Start date: 2009 × Type: Thesis × Thesis Type: M.Sc ×
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    ThesisItemOpen Access
    Nutritional evaluation and shelf- life of value added products prepared from pigeon pea (Cajanus cajan)
    (CCSHAU, 2009) Navneet; Sehgal, Salil
    The present study was carried out to study physical & nutritional composition of pigeon pea varieties (HDM-04-1, H-2003-41, Manak & Paras), to develop various value added products from highly nutritious variety (Paras), and to do their Nutritional evaluation & shelf life study. The physical composition in respect of Hydration capacity, swelling capacity, seed weight, seed volume, & cooking time ranged from 0.05g/seed, 0.04 to 0.05 ml/seed, 0.57 to 0.70g/seed, 1.19 to 1.42 ml/seed & 54.40 to 64.23 min., respectively. The nutrient composition as moisture, crude protein, crude fat, crude fibre, ash content ranged from 6.05 to 7.63, 20.26 to 23.91, 1.13 to 3.33, 1.43 to 1.74 & 3.36 to 3.84 g/100g, respectively. Total soluble sugar, reducing sugar, non-reducing sugar & starch content was in range of 5.06 to 5.56, 1.19 to 1.36, 3.75 to 4.28 & 50.00 to 53.77 per cent, respectively. The grains of pigeon pea had considerable level of inherent antinutrients including phytic acid, trypsin inhibitor activity, polyphenol & saponins. The mineral profile of pigeon pea was good especially calcium content which ranged from 211.73 to 284.20 mg/100g. Pigeon pea flour was in-corporated at level of 30 to 50% in biscuit, 10 to 20% in bread in baked and from 30 to 50% in traditional products (sev, matar & dhokla). Sambhar & sprouted chaat, which was prepared from 100% split & whole pigon pea seeds. Sensory characteristics indicated that all the products were organoleptically acceptable in terms of colour, appearance, flavour, texture, taste & overall acceptability. Addition of pigeon pea flour increased the nutrient composition of baked & traditional products as compared to the control. Crude protein & calcium content was found to be significantly higher in bakery & traditional products as compared to their control and varied from 7.05 to 11.10 and 55.08 to 73.47 per cent in biscuit, 5.93 to 7.62 & 57.59 to 74.83 per cent in bread, 11.54 to 15.78 and 63.36 to 85.34 per cent in sev, 11.66 to 12.58 & 71.66 to 91.36 per cent in dhokla, 7.61 to 9.84 & 26.36 to 34.12 per cent in matar & 11.06 to 11.71 & 127.5 to 223.25 per cent in sprouted chaat, respectively. Total soluble sugars, reducing sugars & non-reducing sugars were found to be slightly higher in pigeon pea incorporated traditional & bakery products as compared to the control. Matar & sev were stored for one month & biscuit for two months. Their sensory characteristics & chemical analysis was also done at 10 days of interval. Results indicated that all the products were organoleptically acceptable and were within safe limit which could be stored well at room temperature up to one month (matar & sev) & two monts (biscuit). The study thus indicated that products prepared by incorporating pigeon pea were nutritionally superior than control products & could be stored safely up to one month (matar & sev) & two months (biscuit).