Abstract

This study was carried out to evaluate the proximate, functional properties, anti-nutritional factors, amino acid and sensory evaluation of extruded products from pearl millet and germinated pigeon pea. The pearl millet and germinated pigeon pea flour were prepared at different mixing ratios: Sample A (70% pearl millet flour and 30% germinated pigeon pea), B (80% pearl millet flour and 20% germinated pigeon pea) and C (90% pearl millet flour and 10% germinated pigeon pea). The formulated flours were extruded using Brabender laboratory single- screw extruder, at barrel temperature (120oC), feed moisture content 8% and screw speed (70 rpm). The following range of values were obtained for carbohydrate (55.6-57.6%), protein (11.7-14.6%), fat (11.5-12.7%), moisture (12.50-13.78%), fibre (2.23-2.61%) and ash (1.75-2.05%) content of the different proportion of pearl millet and germinated pigeon pea flour. The carbohydrate, protein and fibre contents of extruded products increased while moisture, fat and ash contents reduced. The functional properties of the extruded products increased when compared with the flours except for oil absorption capacity. The saponin and tannin levels were reduced possibly due to germination. Lysine was the highest essential amino acid obtained while the highest amino acid value was glutamic acid. It was observed from sensory evaluation that sample MPP1 (70% pearl millet and 30% germinated pigeon pea) was more acceptable to the panelists. This product can serve as a potential source of nutrients to prevent protein energy malnutrition, which may help in growth and development of children.

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