Chemical Composition and Sensory Properties of Pigeon Pea-rice Pap for Weaning Infants

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1 , pp Chemical Composition and Sensory Properties of Pigeon Pea-rice Pap for Weaning Infants Ugwuona F.U, & Shailong C.N. Department of Home Science and management Faculty of Agriculture, Shabu-Lafia Campus Nasarawa State University, Keffi Abstract This study determined the chemical and sensory properties of pap prepared from blends of pigeon pea and rice for infant feeding. Seven different blends were fermented (14h) in excess water (1:3v/v) washed, wet milled, sieved and dewatered to yield pap samples. Pap samples (150g) in cold water suspensions were cooked into gruel with boiling water and sweetened with glucose(20g). pigeon pea, rice and pap were analysed for chemical composition and pap analyzed for sensory qualities. Pigeon pea has 63.4% carbohydrates, 20.4% protein, 4.4% crude fibre, 1.20% of fat and 3.5% ash. Rice had 81.9% carbohydrates, 7.1% protein, 0.6% ash, 0.5% fat and 0.3% fibre. Protein content in paps range from 5.13% for 0% to 7.46% for 50% pigeon pea addition. Crude fibre and ash contents also increase with pigeon pea addition in the samples. Carbohydrates decreased from 53.35% for 0% to 33.11% for 50% pigeon pea addition. Pigeon addition did not change. Sensory qualities drastically changed since all the samples had high sensory scores for acceptability. Introduction Exclusive breast feeding is recommended for new born babies up to 3-4 months after birth before introducing them to solid foods for weaning. The weaning period is a critical phase in the development of a child. It is a period of gradual withdrawal of the child from the mother s breast milk for adaption to family regular diet (Onofiok and Nnanyelugo, 1998). The weaning food must therefore be of high nutrient value but have low bulk density with viscosity range of cp to suit the infant s developing digestive system (Mosha and Svanberg, 1983). Most local weaning foods in developing countries are usually paps made from fermented cereals; including maize, sorghum, rice and millet (Arma Klemensa and Wheeler, 1991; Onofiok and Nnanyelugo, 1998). Unfortunately paps made from 100% cereals have poor nutritional values. They contain 65

2 more of starch and water but are deficient in protein, some vitamins and minerals. Paps from cereal legume mixes have been advocated for enhanced nutritive values. soybean maize mixes (Onofiok and Nnanyelugo, 1998), maize cowpea mixes (Akpapunam and Sefa Dedeh, 1995; Livere and Ukoha, 2003) and germinated cereal legume mixes (Marero et al, 1989b) have been exploited. Rice (Oriza sativa L.) a cereal grain, and pigeon pea (Cajanus cajan L.), a legume seed, are readily available in Nigeria and are consumed as staple food in many homes. Both are rich in carbohydrate but rice is deficient in protein. Pigeon pea is high in protein. Mixes of pigeon pea and rice can make suitable weaning food for infants. Before such a mix can be utilized, however, it is necessary to establish its chemical composition and sensory properties of the mix. The general objectives of this study was to produce paps from blends of rice grains and pigeon pea seeds. The specific objectives were to; # Ferment and produce paps from rice and from various blends of rice and pigeon pea. # Prepare gruel from boiling water from various pap samples. # Determine the nutrient composition of rice, pigeon pea and the pap samples. # Evaluate the organoleptic attributes of the gruels and determine the gruel that has the best general acceptability. Materials and Methods Material: The pigeon pea (Cajanus Cajan) sample Was purchased from a local farmer at Wamba, while the dehulled, polished paddy rice was purchased from Commerical Stockers at Akwanga central market, all in Nasarawa State, Nigeria. All laboratory reagents used were of analytical quality and standardized. Processing methods The following processing procedures were used: # Previously cleaned, dry pigeon pea sample was weighed into four batches of 50, 100, 150, 200 and 250g. # Batches were fermented in excess water (1:3v/v) inside plastic buckets for fourteen (14) hours. # Fermented batches were dehulled and washed out of clean water. # Previously cleaned, dry polished, unperboiled rice sample was weighed into five batches of 250, 300, 350, 400, 450 and 500g. # The 500g rice batch served as a negative control while the others were mixed correspondingly with the fermented pigeon pea batches to add up to 500g each. # The mixes (500g each) and the control were fermented for four (4) hours in excess water (1:3v/v). # Fermented mixes were separately washed out of water, wet milled in excess clean water (1:2v/v) and 66

3 sieved through muslin cloth in further clean excess water. (1:5v/v). # Suspensions of sieved slurries were sedimented for four hours, decanted and packed in white muslin bags. Proximate Analysis: Moisture, crude protein, fat, crude fibre and ash contents of rice, pigeon pea and paps were determined in duplicates by the Standard Procedures of the Association of the Analytical Chemists (AOAC, 2000). Digestible carbohydrate was determined by difference. Energy values were calculated using the Atwater factors with 1g protein, 1g carbohydrate and 1g fat having energy values of 4 kcal, 4 kcals and 9 kcals respectively and then converted to kj/kg (1 kcal equals 4.286kj) Mineral Analysis: Mineral analyses were performed by the wet ashing method (AOAC, 2000). The resulting ash was dissolved in distilled water to get the filtrate. The filtrate was used to determine calcium, iron and phosphorus as described by Onwuka (2005) using atomic absorption spectrophotometer (Flame system, buck scientific inc., Model 200A) with the standard lamps. Preparation of gruel: Pap samples (150g each) were separately mixed th with about 1/4 volume of water to make suspensions. The suspensions were cooked with boiling water in plastic bowls to form gruel of desired consistency, and 20g of glucose was mixed with each. These were subjected to sensory analysis. Sensory Analysis: The seven cooked pap (gruel) samples were presented to 15 trained panelists/consumers at the Home and Rural Economics Sensory analysis laboratory in the College of Agriculture, Lafia, Nasarawa State, Nigeria. The panelists were adult mothers of between the ages of years old and were trained to be acquainted with the desired sensory attributes of cooked pap gruel for infant feeding. A 9 point hedonic scale of dislike extremely (1) to liked extremely (9) was used by panelists much, to score for colour, flavour, texture, mouth feel and overall acceptability (Meilgaard et al., 1999). The pap sample with 100% rice grain was used as a control. Statistical Analysis: Data from chemical composition of pap samples from rice and pigeon pea were analysed using means and standard deviation. The sensory scores were analysed with GENSTAT Computer Software (GENSTAT, 2005) using the analysis of variance (ANOVA) mixed procedure (mixed) and Fisher s least significant difference (F LSD) to determine significant levels at p < 0.05 among treatments. 67

4 Results and Discussion Table 1 Chemical composition of raw pigeon pea and rice seed samples Pigeon pea Unpaboiled polished/ rice Moisture % 11.5± ± 0.05 Crude protein % 20.40± 0.21 Crude fibre % 4.40± 0.06 Crude fat % 1.20± 0.03 Ash % 3.50± 0.14 Digestible carbohydrate % 63.40± 1.82 Calcium % 1.03± ± ± 0.50± 0.60± ± ± Phosphorus % ND 2.38± 0.21 Iron % 4.90± ± Values are means ± standard deviations of three determinations. The chemical composition of raw pigeon pea and rice grains is shown in Table 1. As seen from the Table, rice grain which is commonly used both as staple food worldwide (Singh et al.,1998) and for infant feeding among many rural mothers is relatively low in all the nutrients except digestible carbohydrate which was 81.9% in the sample. It had 9.6% moisture, 7.1% protein, 0.3% crude fibre, 0.5% crude fat and 0.6% ash. Calcium, phosphorus and iron contents were 8mg, 238mg and 1mg per 100g sample respectively. Rice as a popular staple food and a component of many diets worldwide (Crawford and Shen, 1998) needs to be complemented with legumes to improve its food potentials. Pigeon pea has high contents of most nutrients. It has 63.4% carbohydrate, 20.4% protein, 4.4% crude fibre, 3.5% ash and 1.2% fat. It has 103mg and 490mg per 100g of calcium and iron respectively. However, its hard-to-cook and have many anti-nutritional factors which threaten its utilization as staple food (Singh et al.,1980). Its food potential needs to be exploited through effective processing and complementation with cereals. 68

5 Table 2: Proximate Composition and energy value of pigeon pea-rice pap P10 P20 P30 P35 P40 P50 P100 Moisture % 49.02± 1.09d 52.92± 2.42b 53.88± 0.17c 54.94± 1.10a 49.39± 0.20d 51.83± ± 1.82 Crude protein % 5.30± 0.06c 5.42± 0.01c 6.07± 0.01c 6.59± 0.41bc 6.68± ± 0.22a 5.13± 0.70b Crude fibre % 1.-00± 1.12± 0.03b 1.73± 0.99± o.o4 0.60± 0.54± 0.01e 0.26± 0.01 Crude fat % 0.04± 0.03± 0.02± 0.02± 0.01± e 0.01± c 0.10± 0.01b Ash % 0.45± 0.02d 0.58± 0.02bc 0.55± 0.01c 0.58± 0.01bc 0.60± ± 0.02a 0.32± 0.01e Digestible45.19± carbohydrate % 0.82b Energy ± ± 39.53± 36.82± 33.11± 53.35± c a P10, P20, P30, P35, P40, and P50 are paps with 0, 10, 20, 30, 35, 40, and 50% pigeonpea. Values are means of two determinations ± standard deviation Proximate composition and energy value of pigeon pea rice paps The proximate composition and energy value of pigeon pea rice pap samples containing 0%, 10%, 20%, 30%, 35%, 40% and 50% pigeon pea is shown in Table 2. Moisture increased from 39.84% for control ( 0% pigeon pea) to 49.02% for 10%, to 52.92% for 20% and to 54.94% for 35% pigeon pea addition but decreased on further pigeon pea addition. Moisture increased due to more fibre from pigeon pea but decreased on further increase 40% or more) of pigeon pea probably due to conversion of insoluble fibres to soluble ones in the samples. Infant formulae with high water content stimulates the mother s breast milk of up to 88% water content for the developing digestive system of the infant (Deivey,2001) Protein and ash contents increased respectively by 16.37% and 81.28% for 20%, by 28.37% and 71.88% for 30%, by 30.21% and 87.50% for 40%, and by 45.42% and % for 50% pigeon pea addition but conversely carbohydrate and crude fat decreased respectively. Fat content in the samples varied abruptly probably due to processing operations. Fermentation increases protein, ash and fibre contents and improves nutritive value of cereals and cereallegume mixes (Chavam and Kadam, 1989; Naut, 1993;Naut and Motarjemi 1997; WHO,1998; Onweluzo and Nwabugwu 2009). Maximum biological value is obtained in cereal-legume mixes only when each of the components 69

6 contributes 50% of the total protein (Akobundu, 1992). Cereals are high in total sulphur containing amino acids (cystine, cysteine and methionine). Legumes are high in lysine and tryptophan but deficient in the sulphur containing amino acids. The infant needs more protein, water, vitamins and minerals but less carbohydrate and fat (National Academy of Science, 1989; National Research Council, 1989). Thus all the pap samples with pigeon pea additions were nutritionally better than the control (PO) with 100% rice. The total energy value was for p50 but not below recommended energy value for infants. Relatively, high proportion of this energy came from protein. Sample P50 with rice-pigeon pea ratio had the highest protein and ash content but the lowest carbohydrate content. The order of quality among other samples was as follows: P40 > P35 > P30 > P20 > P10. # Mineral contents of pigeon pea rice paps Table 3: mineral composition of pigeon pea-rice paps(mg/100g) Calcium(ca) PhosphorIron (Fe) ous(p) P10 3.0± ± ±0.0 P20 3.8± ± ±0.01 P30 5.0± ± ±0.0 P35 5.6± ± ±0.0 P ± ± ±0.0 P ± ± ±0.0 P ± ±0.0 N.D Values are means of two determinations± standard deviation. P10,P20,P30, P35,P40 and P50 are paps with 10,20,30,35,40 and 50% pigeon pea. P100= pap with 100% rice, N.D= not determine The calcium, phosphorus and iron content of various pap samples are shown in Table 3. Both calcium and iron increased progressively with the addition of pigeon pea. The calcium content increased by 26.67% for 20%, by 66.67% for 30%, by % for 40%, and by % for 50% pigeon pea addition respectively. Iron content increased by 100% for 10 to 30% increase in pigeon pea addition. Calcium is needed by infants for strong bone and teeth formation while iron is needed for red blood formation and functioning of vital organs. Sensory analysis. Table 4 shows the sensory scores from 15 member trained panelists using the 9 pint hedonic scale on the cooked pap (gruels) samples. Sensory attributes evaluated include colour, flavour, texture, mouth feel and overall acceptability. There was no significant difference (P>0.05) for colour, flavour and overall acceptability among all the samples. This means the pigeonpea beans flavour and darkening colouration 70

7 Colour Flavour Texture Mouthfeel O v e r a l l acceptability P ± 0.16a 8.33± 0.97a 8.20± 0.88a 8.40± 0.68a 8.47± 0.64a P ± 0.52a 1.16a 1.22a 8.06± 0.80ab 8.13± 0.99a P ± 0.09a 7.95± 1.13a 7.80± 1.20a 7.87± 1.24b 0.96a P ± 1.12a 7.86± 1.24a 7.66± 1.23ab 7.87± 1.06b 1.13a P ± 1.03a 1.00a 7.86± 1.30ab 7.60± 1.06b 1.16a P a 7.80± 0.98a 7.66± 1.23ab 7.60± 0.98b 0.92a P a 8.01± 1.05a 7.26± 1.15b 8.26± 0.96a 8.13± 1.06a were controlled by fermentation. However scores for texture and mouth feel differed significantly (P<0.05) Texture score decreased conversely for the pigeon pea complemented samples in the order: P10>P20>P30 >P35 > P40 >P50. PO (Control) had the least texture score C7.26). Pigeon pea improved the texturally quality of pap as indicated from the sensory scores. Samples P10 and P20 are significantly different (P<0.05) from the control (PO) in texture scores. Scores for mouthfeel for PO and P10 are significantly different (from P<0.05) from P30, P35 and P40. All the samples are equally acceptable since there is no significant difference (P>0.05) for overall acceptability among samples. Table 4: Sensory properties of pigeon pea-rice gruel Colour Flavour Texture Mouthfeel O v e r a l l acceptability P ± 0.16a 8.33± 0.97a 8.20± 0.88a 8.40± 0.68a 8.47± 0.64a P ± 0.52a 1.16a 1.22a 8.06± 0.80ab 8.13± 0.99a P ± 0.09a 7.95± 1.13a 7.80± 1.20a 7.87± 1.24b 0.96a 71

8 P ± 1.12a 7.86± 1.24a 7.66± 1.23ab 7.87± 1.06b 1.13a P ± 1.03a 1.00a 7.86± 1.30ab 7.60± 1.06b 1.16a P a 7.80± 0.98a 7.66± 1.23ab 7.60± 0.98b 0.92a P a 8.01± 1.05a 7.26± 1.15b 8.26± 0.96a 8.13± 1.06a Values are means± standard deviation of scores from 15 mothers Conclusion The result of this study show that the addition of pigeon pea to rice in pap processing increased the protein, mineral and fibre contents but decreased the fat and carbohydrate content. This improved the optimum nutritive and energy value for infant needs cereals in pap preparation for infants. The pigeonpea rice pap had the best nutritive value and was equally acceptable as every other samples based on sensory scores by the consumers its energy value comes from relatively less proportion of fat and carbohydrate but with higher proportion of protein. It is relatively good to check overweigh and reduce risks of food related health problems. The P50 is thus the best of all the samples. Pigeon pea should be used to complement rice pap preparation. Recommendations # Microbiological evaluation should be carried out on cereal-legume pap samples for safety. # Animal feeding experiments should also be carried out on such samples for biological values. References AOAC (2000) Official methods of Analysis, th 16 edu. Association of Official Analytical Chemists, Washington, D.C. USA, PP Armah Klemesa, M.A and Wheeler K.E. (1991) Weaning practices and their outcomes: A critical look with special reference to Ghana. Bulletin of the Moguchi Memorial Institute for Medical Research: Akobundu, ENT (1992) Non Soya vegetable food blends in infant feeding: An overview. NIFST East symposium series.2(1):32-44 Akpapunam, M.A. and Sefa-Dedeh, S. (1995). Traditional lactic acid fermentation, malt addition and quality development of maize-cowpea weaning blends. Food and Nutrition Bulletin 16: 1 8 Chavam, J.K and Kadam, SS (1989) Nutritional improvement of cereals by fermentation and by sprouting. CRC Critical Review in Food Science and Nutrition 28 (5): Crawford, G.W. and Shen, C. (1998) The origin of rice Agriculture: Recent progress in East Asia. Antiquity 72:

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