+44-7897-074717Ajiboye Tolulope Stella, Ade-Omowaye Beatrice Iyabo Olayemi, Adejuyitan Johnson Akinwumi and Arinkoola Akeem O*
Central Composite Design (CCD) of response surface methodology (RSM) was adopted to determine the effect of the wheat flour, OFSP (Mother,s Delight (MD) and King J (KJ)) and pigeon pea on the quality characteristics of pasta product. CCD consisting of three variables (wheat flours (A), 0-65%, OFSP (B), 0-20% and pigeon pea (C), 0-15%). The study optimized the formulation ingredients by maximizing responses of interest and minimizing responses of least importance. For optimization, protein, ash, beta-carotene, were maximized while pytate, cooking loss and trypsin inhibitors were minimized. Crude protein, crude ash, beta-carotene, phytate, trypsin inhibitors and cooking loss were in the range of 9.63-11.38%, 0.86-1.71%, 0.13-0.21mg/100g, 1.13-1.26 mg/100g, 6.27-10.94 mg/100g and 2-6.75% respectively for optimization of MD flour blends. Crude protein, crude ash, beta-carotene, phytate, trypsin inhibitors and cooking loss were in the range of 9.63-11.43%, 1.02-2.01%, 0.07-0.12mg/100g, 1.11-1.80 mg/100g, 8.08-10.66 mg/100g and 3.5-7.90% respectively for optimization of KJ flour blends. The optimum blend for MD flour was wheat flour (608.63 g), OFSP (241.85 g), Pigeon pea (149.53 g) while optimum blend for KJ flour was wheat flour (649.70 g), OFSP (180.89 g), Pigeon pea (169.40 g). For cooking time, rehydration and cooking loss for control and optimized sample (MD and KJ) ranges were 14-17mins, 7.2-11.60% and 6.63- 14% respectively. Sensory evaluation revealed that pigeon pea and OFSP could be incorporated into pasta with no significant difference.
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