Tigernut-Pigeon Pea Bread Enriched with Guava and Scent leaf Powders: Nutritional, Functional and Sensory Qualities

Authors

  • Comfort Chinenye Nwagbo Department of Food Science and Technology, Chukwuemeka Odumegwu Ojukwu University, Igbariam Campus, Anambra State.
  • Kelechi Euphemia Osele Department of Food Science and Technology, Chukwuemeka Odumegwu Ojukwu University, Igbariam Campus, Anambra State.
  • Nebechi Roseline Obetta Department of Food Science and Technology, University of Nigeria, Nsukka, Enugu State, Nigeria.
  • Felix Emeka Okpalanma Department of Food Science and Technology, Madonna University, Enugu State, Nigeria.
  • Uzoamaka Francisca Muotolu Department of Food Science and Technology, Chukwuemeka Odumegwu Ojukwu University, Igbariam Campus, Anambra State.

Keywords:

Gluten-free Bread, Tigernut, Pigeon pea, Guava leaf, Scent leaf, Food security

Abstract

The dependency on wheat for bread production presents nutritional and economic challenges in sub-Saharan Africa, particularly in Nigeria. This study evaluated the functional properties of raw flours and the proximate composition, mineral, and sensory attributes of composite bread produced from tigernut (Cyperus ecsulentus) and pigeon pea (Cajanus cajan) flours, further enriched with guava leaf (Psidium guajava) and scent leaf (Ocimum gratissimum) powders. Four bread formulations were produced: a 100% wheat flour control and three composite blends (PTN1: 30, 65, 3, and 2%; PTN2: 30, 65, 5 and 0 % PTN3: 30, 65, 0 and 5% of pigeon pea, tigernut, guava and scent leaf powders respectively). Proximate, functional, mineral, and sensory properties evaluation were conducted using standard AOAC methods. The fortified bread exhibited significantly higher (p<0.05) crude fiber (4.92-5.94 vs 1.64 mg/100g), ash (1.84-2.64 mg/100g vs 1.59 mg/100g), and fat contents compared to the control, with notably reduced carbohydrate content (39.24-41.91 mg/100g vs 57.50 mg/100g). Mineral analysis showed marginal improvements in iron, copper, and zinc. Sensory scores for the enriched breads were significantly lower than the control, though PTN1 achieved the highest overall acceptability (4.54/9) among the fortified samples. The preliminary results from the functional analysis of the leaf powders showed that pigeon pea powder exhibited the highest water absorption capacity, bulk density and flour yield (3.81 g/g; 0.70 g/mL and 80.06 %), while tigernut recorded the highest oil absorption capacity (3.29 g/g). Guava leaf and scent leaf powders had the least flour yield (23.17 %) and bulk density (0.36 g/mL) respectively. These findings demonstrate that tigernut-pigeon pea bread enriched with guava and scent leaf powders are nutritionally superior alternative to 100% wheat bread. This contributes to food security and dietary diversification

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Published

2026-05-07

Issue

Vol. 1 No. 1 (2026): Annals of Science, Technology, Engineering, and Mathematics (STEM) Intelligence

Section

Articles