Chemical Composition and Nutritional Evaluation of Cake Made with Flour Mixture of Pigeonpea and Rice

Abstract

This study aimed to develop and characterize a cake based on a flour mixture of pigeonpea and rice. Four cake formulations of different percentages of pigeonpea flour (PF) and Rice Flour (RF) (0% PF + 100% RF, 10% PF + 90% RF, 20% PF + 80% RF, 30% PF + 70% RF) were developed based on a traditional formulation. Microbiological, physicochemical and sensory evaluations were performed. The tasters preferred the mix formulation containing 30% pigeonpea and 70% rice (p < 0.05). This formulation presented adequate physicochemical and microbiological characteristics. The study also showed 90% acceptance and 70% purchase intention by the tasters. It is concluded that the use of a flour mixture of pigeonpea and rice allows an innovative, nutritious product, with good acceptance and technological potential. This product meets the needs of the food industry, such as: 1) it is gluten-free; 2) contributes for the adoption of healthy eating habits; 3) promotes family farming; and 4) stimulates the consumption of regional vegetables that can be incorporated into school meals menus, rescuing the consumption habits of rice and beans and eventually valuing the traditional Brazilian diet. It is worth noting th e low lipid, high fiber, iron and zinc content characteristic of the developed product.