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Germinated Cajanus cajan seeds as ingbkp_redients in pasta products: Chemical, biological and sensory evaluation

Abstract:

Pigeon peas (Cajanus cajan) seeds were germinated for 4 days at 20 °C in darkness in order to improve the nutritional quality of seeds. Germination brought about a sharp reduction of α-galactosides, phytic acid and trypsin inhibitor activity (83%, 61% and 36%, respectively) and an increment of vitamin B2 (145%), vitamin C (from negligible amounts to 14 mg/100 g d.m.), vitamin E (108%) and total antioxidant capacity (28%). These flours were used as ingbkp_redients to produce pasta products in a proportion of 5%, 8% and 10%. The supplemented pasta products had shorter cooking time and higher water absorption, cooking and protein losses in water than had control pasta (100% semolina). From sensory evaluation, fortified pasta generally had acceptability similar to control pasta. Cooked pasta with the highest level of substitution (semolina:germinated pigeon pea flour at 10%) was chemically and biologically evaluated and results showed that protein, fat, dietary fibre and mineral contents were improved. Fortified pasta provided more vitamin B1, B2, E and antioxidant capacity than did control pasta. Biological assessment of fortified, cooked pasta indicated that true TD and PER value increased by 12% and 64%, respectively, in comparison with control. The germinated pigeon pea flour can be an excellent ingbkp_redient to increase the nutritional value of semolina pasta without affecting the sensory properties. © 2006 Elsevier Ltd. All rights reserved.