PRODUCTION AND EVALUATION OF BISCUIT FROM WHEAT FLOUR AND PRETREATED PIGEON PEA SEED COAT

Biscuits are a popular snack worldwide, but they are often low in essential nutrients like dietary fiber and protein. This study addresses the problem of limited nutritional value in traditional biscuits by incorporating pretreated pigeon pea (Cajanus cajan) seed coat, a byproduct that is typically discarded but is rich in fiber and protein. The project aims to enhance the nutritional profile of wheat flour-based biscuits by incorporating pigeon pea seed coat while maintaining acceptable sensory qualities. The justification for this research lies in the potential health benefits of pigeon pea and the opportunity to utilize its seed coat in functional food products. The study seeks to develop a biscuit formulation that improves nutritional quality, addresses underutilization of pigeon pea byproducts, and provides consumers with a healthier alternative to conventional biscuits. Pigeon pea seeds and wheat flour were purchased from a local market in Ogbomoso. The pigeon pea seed coat was pretreated using processes such as soaking, dehulling, drying, and milling before being incorporated into wheat flour at different ratios, 100:0; 95:5; 90:10; 85:15 and 80:20, wheat flour: pretreated seed coat.. Biscuit production steps includes preparation of composite flour, ingredient weighed, premixing, mixing, sheeting, kneading, cutting, tray greasing, baking, biscuits, cooling, packaging and storage. The analysis involved determining proximate composition, antioxidant assay, mineral composition, digestibility, phytochemical properties and sensory evaluation by 30 trained panelists. The research was conducted at Owodunni Food Processing Laboratory, Department of Food Science, Ladoke Akintola University of Technology, Ogbomoso. The statistical analysis results which includes the proximate composition which ranged in moisture (7.76% - 10.98%), fat (7.76% - 10.98%), ash (0.28% - 0.48%), protein (11.58% - 14.71%), crude fiber (0.51% - 0.83%) and carbohydrate (67.47% - 71.56%). Mineral composition ranged in potassium (29.73 mg/100 g - 50.63 mg/100 g), sodium (243.04 mg/100 g - 266.28 mg/100 g), calcium (107.83 mg/100 g - 182.37 mg/100 g), phosphorus (607.61 mg/100 g - 723.82 mg/100 g). Digestibility ranged in protein digestibility (18.57% - 41.30%), starch digestibility (38.56% - 60.04%), alpha-amylase (27.67 mg/100 g - 49.37 mg/100 g), alpha-glucosidase (29.71 mg/100 g - 30.16 mg/100 g). Phytochemical properties ranged in flavonoid (38.67 mg/100 g - 54.22 mg/100 g), total phenol (62.63 mg/100 g - 344.44 mg/100 g), total carotenoid (0.17 mg/100 g to 0.35 mg/100 g), tannin (12.38 mg/100 g - 49.52 mg/100 g), oxalate (0.08 mg/100 g - 0.30 mg/100 g), saponin (2.48 mg/100 g - 8.86 mg/100 g) and phytate (5.03 mg/100 g - 25.17 mg/100 g). Antioxidant ranged in DPPH ((33.47 - 44.92%) and ABTS (54.85% - 67.72%). Sensory evaluation ranged in appearance (7.00% - 8.27%), aroma (7.43% - 7.97%), crunchiness (7.03% to 8.17%), taste (7.73% - 8.07%) and overall acceptabitility (7.66% - 8.28%). The results showed that the inclusion of pretreated pigeon pea seed coat significantly increased the dietary fiber and protein content of the biscuits. The biscuit produced from 90% wheat flour and 10% pretreated pigeon pea seed coat flour was preferred by panelists because it strikes the right balance between nutritional improvement and sensory qualities. The inclusion of pigeon pea enhances fiber and protein content without significantly altering the taste, texture, or appearance. The use of underutilized agricultural byproducts in food production provides a pathway for developing functional snacks with health benefits. This research supports sustainability in food processing and offers a valuable solution for addressing nutritional gaps in snack foods.