Development of grits from locally grown pigeon pea (kadyos)
2012
Gonzales, F.R. | Quinadara, H.L. | Gonzales, I.C. | Botangen, E.T., Benguet State Univ., La Trinidad, Benguet 2601 (Philippines). Northern Philippines root Crops Research and Training Center
The suitable pre-treatment technique for grits production and formulation were established and the nutritional content were determined. Substitution of pigeon pea grits in corn chips has been explored to improve its nutritional value. Pre-treatment techniques such as soaking seeds in sour liquid, toasting and soaking for 12 hours in water followed by boiling for 80 minutes and oven drying were evaluated for grit production. Soaking seeds in sour liquid had moderate decorticating and seed milling characteristics but produced grits with unpleasant odor. Toasted, soaked boiled-dried pigeon pea seeds had hard-milling characteristics and pleasant odor. Toasted seeds had easier decorticating characteristics while soaked, boiled and oven dried seeds had difficult removal of seed coat. An alternative pre-fermentation technique of soaking pigeon pea seeds in solution with lactic acid prior to milling reduces the beany odor and were easier to mill. The optimum substitution level is 25%. Addition of appropriate amount of water, oil and corn starch improve the chip quality. Nutritionally, a 35 g corn-pigeon pea chips had considerable amount of carbohydrate, protein, calcium and potassium which is higher than the available commercial corn chips.
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