Nutritional properties, sensory qualities and glycemic response of biscuits produced from pigeon pea-wheat composite flour

Abstract

This study sought to investigate the sensory qualities, nutritional properties, and glycemic response of biscuits produced from pigeon pea (PP)—wheat flour (WF) in apparently healthy human subjects. Biscuits were produced by substituting WF with PP flour in the proportion of 100:0 (WF), 75:25 (PP-25), 50:50 (PP-50), 25:75 (PP-75), and 0:100 (PP-100) fortified with ginger (4.5%). Sensory evaluation revealed no significant difference (p < .05) between the biscuits in terms of aroma, color, and texture while a significant (p < .05) increase in taste and general acceptability was observed in (25% PP), and (WF) biscuits when compared to the PP composite biscuits. The results revealed that composite biscuits are rich in crude fiber, protein, and amylose, but have low glycemic index coupled with low sugar/starch and amylopectin. This suggests that PP supplementation in biscuit production may suggest a cheap and high-quality substitute for WF in confectioneries. Practical applications This study provides valuable information on the possibility of using pigeon pea flour as high-quality substitute for wheat flour in confectioneries. Additionally, the pigeon pea–wheat composite flour biscuits may possess good health promotion and disease preventing potentials. The data generated in this study may provide vital information on the process involved in formulating, planning, and utilizing the good quality pigeon pea–wheat composite flour in producing biscuits in food industries (Flour and baking industries).