PRODUCTION AND SENSORY EVALUATION OF DOUGHNUT PRODUCED FROM PIGEON PEA COMPOSITE FLOUR

ABSTRACT
Quality assessment of doughnut produced from roasted pigeon pea composite flour was investigated. Six samples of doughnut were produced from different amount of pigeon pea composite flour which includes sample A(90%),sample B(80%), sample C(70%), sample D(60%), sample E(50%) and sample F(0%). The doughnut was fried using standard method all six samples were analyzed based on sensory evaluation statistical analysis was carried out to separate mean values. The result of the sensory evaluation reveals that there was a significant different in the sample (P< 0.05). The result of this study shows that the score for the color was recorded as sample A (4.00), sample B (5.40) sample D (5.70), sample E (6.50) sample F (8.50). The score for texture showed that Sample A (5.90), sample B (6.80), sample C (6.00), sample D (6.90), sample E (7.50), sample F (8.70). The taste shows that sample A (5.70), sample B (7.40) sample C (6.80), sample D (6.90), sample E (7.70), sample F (8.30). The flavour showed that sample A (4.40), sample B (6.40), sample C (6.80) sample D (7.40) sample E (7.50), sample F (8.60).The score for general acceptability showed that sample A (6.40), sample B (6.70) sample C (7.30) sample D (7.50), sample E (7.70), sample F (8.70). The result of the studied revealed that doughnut produced from (100%) wheat flour was most accepted to those produced with pigeon pea flour in terms of quality attribute evaluated. 1.1 BACKGROUND OF THE STUDY The snack food industry is growing globally with rapid introduction of new products formulated with the intent of meeting specific health or organoleptic need of consumers. These products are increasingly becoming available every year especially in developed countries. However, they are also exported to developing countries, where snacks are relied upon to meet the physiological needs of the populace particularly children (Thakur and Saxena, 2000). An increasing proportion of the household food budget in Nigeria is spent on snack food items, in which convenience and quality are perceived as most important (Lasekan and Akintola, 2002). Most of the snacks are cereal-based and poor sources of protein (Brink and Belay, 2006). Snacks such as doughnuts, pies, cookies among others which are usually produced from wheat flour have low nutritional values (Lasekan and Akintola, 2002). Choosing healthy snack foods is just as important at snack time as it is at meal time; therefore it is possible to improve the nutritional quality of cereal proteins by combination with leguminous plant protein sources (Akpapunam and Daribe, 2004), such as pigeon pea, cowpea and soybeans amongst others. Doughnut is a fried ring or globule of sweet dough that is either yeast leavened or chemically leavened. The dough is mixed and shaped, dropped into hot oil and fried, and glazed. Jam-filled doughnuts are called bismarks. Batters vary and may be chocolate or lemon and include fruits such as blueberries, raisins, or nuts. Chemically-raised donuts are made with baking powder and are generally rather dense and cake-like. They are easily and quickly made. Yeast-raised doughnuts, which is leavened by the creation of carbon dioxide resulting from fermentation of yeast, are lighter in texture than chemically-raised doughnuts. They require several hours to produce. These sweet treats are easily made at home using basic ingredients and require no special equipment. Doughnuts are baked and sold on premises at small, privately run bakeries, grocery stores, and in franchise operations that offer a standard product through the use of a pre-packed mix and carefully-controlled production. Large commercial bakeries make thousands of dozens of doughnuts each day, packaging them for distribution across vast regions. Many World War I and II veterans swear that doughnuts served in canteens got them through the roughest of times. Dough-nut franchises have flourished in the United States since the 1930s. Despite their fat content (at least 3 g) and calorie content (a minimum of 200), Americans alone consume 10 billion doughnuts each year (Fuller, 2006). The doughnut supposedly came to us from the eighteenth century Dutch of New Amsterdam and were referred to as olykoeks, meaning oily cakes. In the nineteenth century, Elizabeth Gregory fried flavored dough with walnuts for her son Hanson Gregory, hence the name doughnut. By the late nineteenth century, the doughnut had a hole. Pigeon pea (Cajanus cajan), a leguminous plant which is nutritionally important is considered one of the industrially under-utilized crops with great potentials for becoming an industrial food raw material. It contains high levels of protein and important amino acids like lysine and tryptophan. Its combination with cereals such as millet will yield a well-balanced human food (Duke, 2001). Millet (Pennisetum americanum), which is also underutilized in Nigeria and has good nutritional quality (Eneche et al., 2009), could be a good replacement source for portions of wheat flour in snacks production. The pigeon pea (Cajanus cajan), whose cultivation can be traced back more than 3,500 years, is known by a variety of names: Congo pea, Angola pea, red gram -- postmarks of its travels as it spread from eastern India to Africa and the Middle East. In Barbados, it was used to feed pigeons. Midsummer is when the yellow-red flowers appear, attracting flocks of humming birds. Soon after, clusters of fuzzy twisted pods appear, packed with brown speckled seeds that can be eaten fresh when green, when they most resemble peas. Like other legumes, pigeon peas do better when seeded directly in the ground, 1 inch deep. Soak them overnight before planting. If you want to sprout the peas so that you later can plant only the healthiest specimens, soak the seeds and leave them in a plastic bag in a warm spot. Seeds are easily available online through sources such as Purcell Mountain Farms. Pigeon peas have a deep tap root and can handle semi-dry conditions, but they produce more with regular irrigation. It's good interplanted with corn. In commercial fields, pigeon peas are grown as annuals, but Vermont Square’s plant is about 4 years old, looking more like a tree and still fruiting vigorously. (In the best conditions, the plant can reach 15 feet tall.) It will continue pumping out pods for a few more years, gradually losing production.