Proximate Composition, Functional Properties and Sensory attributes of Gruels prepared from Blends of Sorghum and Pigeon Pea Flours

This study was carried out to evaluate the proximate composition and functional properties of sorghum and pigeon pea composite flours and the sensory properties of gruel prepared from the blends. Flours were produced from sorghum and pigeon pea seeds. The composite flours of sorghum and pigeon pea were blended using different proportions designated as SGF, PPF, SP1, SP2, SP3, SP4 and SP5. The proximate composition, functional and sensory properties of the blends were determined using standard methods. Proximate result showed significant (p<0.05) increase in protein (11.25 – 23.10%), crude fibre (3.05- 7.35%) and ash (2.01 – 4.72%) and significant (p<0.05) decrease in fat (4.53 - 1.80%) and carbohydrate (72.06 – 55.88%) with increase in percent pigeon pea flour in the blends. There were significant (p<0.05) differences in the energy value of the blends. The functional properties result showed that bulk density, water absorption capacity, oil absorption capacity, wettability, gelation capacity and swelling index ranged from 0.610 – 0.681g/ml, 1.33 – 2.25g/g, 1.28 – 1.73g/g, 80.06 – 165.12s, 9.11-10.0% and 1.56 – 2.54 respectively. The sensory result showed that the gruels made from the blends were acceptable to the panelists. The blends can be useful as good weaning foods for children.