Proximate and Sensory Evaluation of Fortified Fermented Local Meal from Pigeon Pea (CAJANUS CAJAN) and Unripe Plantain

Abstract

A fortified fermented local meal was produced from pigeon pea and unripe plantain. 50kg of pigeon pea was subjected to solid state method of fermentation for 72 hrs. Samples of meal were produced from fermented pigeon pea and unripe plantain at different ratios and labeled samples A, B and C. sample A had 10% fermented pigeon pea and 90% unripe plantain flour, sample B had 20% fermented pigeon pea and 80 % unripe plantain flour while sample C had 30% fermented pigeon pea and 70 % unripe plantain flour. The three samples were subjected to proximate and sensory evaluations. There was significant \difference (p≤ 0.05) in the protein contents of the samples. Sample C had the highest protein content while sample A had the least. There was no significant difference (p≤ 0.05) in the moisture, crude fibre, ash contents of the samples. Sample C had the highest fat and least carbohydrate while sample A had the least fat and highest carbohydrate contents. The sensory evaluation result showed that sample C was most preferred while sample A was least preferred. However, there was no significant difference (p≤ 0.05) in the sensory parameters of the samples.