STUDIES ON THE POSSIBILITY OF USING PIGEO N PEA (CAJANUS-CAJAN) FLOURIN PRODUCTS PREPARED WITH RICE OR WHEAT FLOURS

The present study reports on the development of foods containing proce ssed pigeon pea (Cajanus cajan) flour. The pigeon pea flours described in a previous publicacion were prepared from dehulled pigeon peas by cooking in autoclave, by extrusion-cooking and by cooking/dehydration by drum-drying. Mixtures of cooked pigeon peas and rice were first eva luated biological through a protein complementation design using NPR. The results of this study showed that the two products had high protei n quality and were similar when mixed in ratios of 80:20 to 40:60. For the evaluation of the processed pigeon pea flour, mixtures with rice (80:20) were used. All pigeon pea flours gave similar protein quality values. On the basis of these results three products were developed an d tested. One was a gruel (<<atole>>), a second a fruit-flavored thick drink with and without 15% milk. Cookies were also prepared with a se ries of blends of pigeon pea flour (extrusion-cooked) and wheat. The g ruel and the fruit flavored products had high acceptability based on a sensory evaluation test. Cookies with 100% pigeon pea flour were unac ceptable, however, mixtures of 75% wheatr flour and 25% pigeon pea flo ur gave cookies of attractive appearance and good taste. The study sho wed the possibility of preparing and utilizing tropical grain legume f lours for food products of relatively high acceptability and nutritive value.