Supplementation of corn starch-wheat extruded product with pigeon pea flour

This study was carried out to test the effect of adding decorticated pigeon pea flour in ratios of 5, 10 and 15% to wheat flour and corn starch on extruded product. Also, to test the effect of drying under sun and shade before frying on the quality of extruded product. Blend of wheat flour and corn starch (control) and blends after addition of different levels of DPPF were analyzed for chemical composition before processing. Moisture content was 7.0%, ash content ranged between 0.54 - 0.85%, whereas fat content was 1.07% for all blends. Protein content was increased on addition of DPPF the results ranged between 6.01 and 9.01 % and carbohydrates levels between 82.07 - 85.38% for all blends. Minerals content for blends (Ca, Mg and P) were significantly increased as compared to range between 0.0200 - 0.0310%, 0.0080 ¬0.0165% and 0.00095 - 0.00139% for Ca, Mg and P, respectively. Results of in vitro protein digestibility for blends with DPPF were significantly increased (P 0.05) on addition of DPPF up to 10% (26.15%) compared with control (23.50%), this content was decreased in addition of 15% DPPF (23.65%). Moisture content of extruded sample supplemented with DPPF before frying gave 9.64% for samples dried under the sun, and ranged between 11.57 - 11.58% for shade drying. Chemical composition of fried extruded samples supplemented with diffe rente ratios of DPPF recorded result 4.0% for moisture content for both methods of drying, ash content ranged between 2.46 - 3.28% for sun dried samples and between 2.15 - 3.45% for samples dried under shade. Fat content gave levels between 23.21 - 23.65% for all fried extruded samples. Whereas protein content was increased in samples dried under shade (5.44 - 7.49%) compared with sun dried samples (5.41 - 7.49%), carbohydrates content ranged between 6].41 - 64.74% for all extruded samples using two different methods of drying. Significant increase in minerals content (Ca, Mg and P) in samples dried under shade compared with sun dried samples, and the highest values were obtained in the level of 15% DPPF. In vitro protein digestibility for extruded samples observed significant increase in supplementation with DPPF up to 10% DPPF compared with control, this content decrease in addition of 15% DPPF. Samples dried under shade gave better results than the samples dried under the sun. Levels of essential amino acids in extruded samples supplemented with 5% DPPF were increased compared with control samples. The protein quality has improved and lysine score increased from 51.225 to 105.900 and from 26.963 to 64.200 for samples dried under shade and sun, respectively. Extruded samples supplemented with DPPF has significant increased (P 0.05) volume (expansion ratio) and the highest level was 357 and 353 in supplementation with 5% DPPF for samples dried under shade and under sun, respectively. Incorporation of DPPF in extrude samples beyond 10% had negative effect on volume (expansion ratio). In general samples dried under shade had specific volume better than sun dried samples. Sensory evaluation of extruded samples results showed that supplementation with 5% DPPF was found superior in taste, crispness and general acceptability, and samples dried under shade were better than the sun dried samples