Development of Value-Added Pigeon Peas-Based Products for Recipe Diversification in Lindi Region: A Consumer and Market-Driven Approach

dessertation

Pigeon peas is among legume rich in protein, minerals, and vitamins. Despite the nutritional importance of pigeon peas, in Tanzania, the crop has not been fully utilized for human consumption in different types of recipes. Among the documented reasons for the lack of diversification of pigeon peas recipes include inadequate processing skills and technologies, low storage capacities, knowledge, and experience. Hence, this study aimed to develop value-added pigeon peas-based products to diversify recipes for nutrition improvement. Specifically, the study aimed at (i) characterize the existing pigeon peas recipes and their consumption pattern (ii) develop value-added pigeon peas-based products and test their sensory attributes(iii) assess the preferences and acceptability of the developed products and (iv) assess willingness to pay for the newly developed pigeon peas- based product. Methods: The study was conducted in Mitumbati and Mibure villages in Nachingwea and Ruangwa Districts in Lindi region. A cross-sectional study was conducted to collect both quantitative and qualitative information using a structured questionnaire and checklist with guiding questions, respectively. Information about crops grown, foods, legumes, pigeon peas consumption patterns and the existing pigeon peas recipes was collected. Optimal formulation of the product was done using Linear Programming simplex methods for minimizing costs while maximizing nutrients. Tanzania and Kenya Food Composition Tables were used to get nutrient contents of the ingredients used for formulating the products. Laboratory based experiments was conducted during product development whereas formulation and production of products’ samples were done. The experiments involved developing pigeon peas-based v noodles and porridge flour. Quantitative Descriptive Analysis (QDA) of the developed pigeon peas-based products was also done. Complete and Incomplete Randomized Block Designs were used to assess the preference of pigeon peas- based instant porridge and noodles, respectively. Stated Preference Method was used to assess willingness to pay for developed products. Statistical Product for Service Solution, R, Consumer checker, Excel and XLSTAT were used for data analysis. Deductive thematic content analysis was used for qualitative data to summarize themes and factors which drive their preferences. For quantitative data, descriptive and inferential statistics were computed. Mean and standard deviation were used to summarize the continuous variables and frequencies were used to summarize categorical variables. The median and interquartile ranges were used to summarize continuous variables that were not normally distributed. Pairwise comparison counts and Garrett mean rank scores were used to summarize the ranked data. Significance tests for non- parametric data were determined using Kruskal Wallis, Mann–Whitney U and Wilcoxon signed-rank test. Spearman correlation was computed to determine the associations among variables. For the ordered dependent variables, ordinal regression was used to analyse the effect between groups’ overall levels and the outcome variables. The Analysis of Variance was used to compare mean difference between samples. Tukey test was used for mean separation of the samples. Multivariate analysis was used to determine the multidimensional and possible relations of the samples against sensory attributes, and map individual preferences. The logistic regression analysis model was used to determine predictors for willingness to pay for the developed noodles. A p-value of < 0.05 was considered statistically significant. vii Results: The mean pigeon peas consumption during the harvesting and lean seasons was 80 and 18 g/person/day, respectively. Five major recipes existed in the study area. The majority (84%) of farmers consumed pigeon peas as a stew (green, dried or dehulled). Other recipes consumed in the area included pigeon peas mixed with other foods and consumed as snack (boiled green pigeon peas). Twelve pigeon peas-based products were identified and prioritized. The highest ranked scores for pigeon peas-based noodles (70.6), flour (61.4) and chapati (60.4) was observed. Results also indicated that 70% of variation on preference ranking scores among prioritized pigeon peas-based food types and consumer categories. Eight and four samples of pigeon peas-based noodles (PPBN) and instant porridge (PPIP) respectively, were formulated and developed. The main ingredient for PPBN was pigeon peas, wheat flour and orange fleshed sweet potatoes. Based on linear programming formulation the protein content for PPBN ranged from 41 to 58.2 g/100 g of dry matter. The highest amount of computed iron content per developed sample was as follows; observed in sample PPNB193 (26.4 mg/100 g), PPBN136 (21 mg/100 g) and PPBN718 (19.3 mg/100 g). The highest value of zinc and pro-vitamin A was observed in sample PPBN136. The highest mean intensity score for colour, aroma and mouthfeel was observed in samples PPBN718, PPBN193 and PPBN136. The average mean of overall liking was higher for samples PPBN718 (4.5 ± 1.25 (SD)), PPBN136 (4.5 ± 1.08 (SD)) and PPBN193 (4.5 ± 1.02 (SD)). The correlation loadings indicated that the samples were preferred due to their colour and aroma. For instant porridge, the main ingredients used in the formulation were pigeon peas, maize and OFSP (or pumpkin ix flour). The highest value of protein (17.5g/100 g), iron (7.9 g/100 g), zinc (5.4 mg/100 g) and pro-vitamin A (308.5 μg/100 g) was observed in sample PPIPofspr. Similarly, the highest mean intensity scores for colour (8.7), aroma (7.7), mouthfeel (7.8), sweetness (7.1), viscosity (7.9) and overall liking (4.9 ± 0.29 (SD) was observed in sample PPIPofspr. The correlation loadings indicated that sample PPIPofspr was the most preferred sample based to its mouthfeel, sweetness, colour and aroma attributes. The average amount of maize porridge (MP) and PPIP consumed among children was 137.7 g ± 48.4 (SD) and 128.3 g ± 47.1 (SD) with differences among children's age at p < 0.05. A Wilcoxon signed-rank test showed that there was no significant difference in mean consumption between PPIP and MP (Z = -1.402, p = 0.161). About 88% of children consumed amount of PPIP more than 50% of the amount of maize porridge consumed. About 90% of children were equally fast in opening their mouth, responsive and satisfied for both MP and PPIP. Over three quarters (86%) of the consumers were willing to pay for the developed PPBN at the median price of TZS 2000 (IQR =1500, 2200) for a package size of 1000g. Likewise, 85% of consumers were willing to pay for developed instant porridge flour at an average price of TZS 1610.28 ± 546.84 for 1000g. The significant predictors (p < 0.05) of willingness to pay included the cost of the product, pack size, and purchasing power for household food. Conclusion: Consumers prioritized pigeon peas-based noodles, flour, chapati and dhal as the food products to be developed due to their perceived value, sensory attributes and convenience. Pigeon peas-based noodles and porridge flour were developed products in this study. Addition of pigeon peas flour into noodles and maize porridge flour improves protein, iron and zinc content of it. The developed xi PPBN and PPIP were preferred by majority of consumers Consumers were willing to pay for developed PPBN and PPIP due to their taste, colour and estimated selling price. Multiple interrelated factors such as sensory attributes, price per portion size and familiarity about the product should be considered to due to its colour, aroma and mouthfeel attributes. meet consumers’ culinary taste that are adequate, culturally acceptable and consumed sustainably.

Germany Federal Ministry of Food and Agriculture (BMLE)