Nutritional and Sensory Profiles of Functional Breads Produced from Partial Substitution of Wheat Flour by Pigeon Pea (Cajanus cajan L.) Flour

Abstract

The present study aims to formulate and develop functional breads from wheat and pigeon pea flour and evaluate their nutritional and sensory qualities. Indeed, different composite bread formulations have been made by partial substitution of wheat flour with pigeon pea flour in varying proportions (10%, 20% 25% 50%), and the nutritional and sensory characteristics of the different breads produced were evaluated. Results indicated that the protein content of the composite breads significantly increases (p <0.005) according to the pigeon pea flour incorporation rate. However, the evaluation of sensory characteristics indicated that only composite breads result from the incorporation rate of 10% of pigeon pea flours have organoleptic characteristics appreciated by the panel of tasters. These results therefore underline that the perception and opinion of consumers are very important parameters to be taken into account in any innovation process in the field of food technology.