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Greener Journal of Agricultural Sciences
Vol. 9(1), pp. 90-94, 2019
ISSN: 2276-7770
Copyright ©2019, the copyright of this article is
retained by the author(s)
DOI Link: http://doi.org/10.15580/GJAS.2019.1.020719026
http://gjournals.org/GJAS
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Dissemination, training on pigeon pea
utilization and evaluation of farmers’ acceptability of the products at Erin Oke, Osun state, Nigeria
Fasoyiro S.B1,
Farinde E.O1, Oyedokun
M.O2, Adebayo, A.K3
1.
Product
Development Programme, Institute of Agricultural Research and
Training, Moor Plantation (IAR&T), Ibadan, Oyo State, Nigeria
2.
South West
Farming System Research Programme, Institute of
Agricultural Research and Training, Moor Plantation (IAR&T), Ibadan, Oyo
State, Nigeria
3.
Grain Legume
Development Programme, Institute of Agricultural Research and
Training, Moor Plantation (IAR&T), Ibadan, Oyo State, Nigeria
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ARTICLE INFO
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ABSTRACT
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Article No.: 020719026
Type: Research
DOI: 10.15580/GJAS.2019.1.020719026
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Pigeon pea, a
neglected legume is a rich source of protein enhancing local staples through
fortification and in addressing malnutrition. This work aims to enlighten
local farmers in a maize growing area on the nutritional and health
importance of pigeon pea, to train them on various ways of utilization and
to evaluate farmers acceptability and perception of
the crop. The method involves informing the farmers on the benefits of
pigeon pea, demonstrating processing methods for developed nutritionally
improved products and assessing the farmers’ sensory acceptability. Farmers
showed high acceptability for the products and the willingness to plant
pigeon pea.
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Submitted: 07/02/2019
Accepted: 10/02/2019
Published: 06/03/2019
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*Corresponding Author
Fasoyiro
S.B.
E-mail: subuolafasoyiro@ gmail.com
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Keywords: pigeon
pea; enlightenment; training; improved nutrition; convenience use
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INTRODUCTION
Pigeon pea is an under-utilized tropical
legume in Nigeria. It is one of the most
drought tolerant legumes with the potential of mitigating the impacts of
climate change in the tropics (Odeny, 2007). It is
described as the only crop that yields some grains during dry spells when other
legumes as field beans have wilted and dried up (Odeny,
2007). Pigeon pea offers the benefits of soil quality and fertility in
replenishing nutrient depleted soils.
Pigeon
pea seed is a cheap, nutritious and healthy legume of various uses with healing
and medicinal value. It is a rich source of protein, fibre,
minerals and vitamins (Fasoyiro et al, 2006). Pigeon pea improved maize protein content from about
7% to 11.2% at maize-pigeon pea fortification of 90:10 ratio and to 14.8% at
70:30 ratio ( Fasoyiro et al, 2013). Fibre has been known to aid
digestion and to be good for colon health in preventing haemorrhoid. It is being reported to be low in lipoprotein
cholesterol (Mayilvaganan et al, 2004). Its anti-antioxidant and inflammatory properties have
also been reported (Lai et al, 2012); also its antihyperglycermic (antidiabetic) effect has been shown by Manzo
and Vitor (2017). It has been developed at IAR&T
into a number of food products with cassava and maize to improve the
nutritional quality of these staples (Fasoyiro and Arowora, 2013, Fasoyiro et al, 2013).
Food
consumption patterns among rural families in Nigeria have been reported to be
dominantly local staple food (Maxiya-Dixon et al., 2004). Consumption of local
staples without adequate source of animal proteins has been responsible for
malnutrition among children which was reported to account for about 40% stunted
children in Nigeria (Maxiya-Dixon et al., 2004). Animal proteins have been
found to be non-affordable especially by the poor; hence food fortification of
high carbohydrate foods with legumes has been reported to improve the
nutritional density of most foods (Potter and Hotchkiss, 1998).
There
is the need for smallholder farmers in rural communities growing maize as their
main staple crop to improve their diets nutritionally with locally available
legumes and to be encouraged in planting.
The objective of the work was to enlighten local farmers at Erin Oke on especially the nutritional benefits of pigeon pea, train
farmers on various way of processing convenience foods as nutritionally
improved maize local diets and snacks with pigeon pea and to evaluate the participants’
sensory acceptability of the products.
MATERIALS AND METHOD
Pigeon pea seeds
and maize were obtained from Bodija market, Ibadan.
Dissemination information on pigeon pea
Information
on especially the nutritional importance of pigeon pea was given to the farmers
to create better awareness on the legume to the farmers group. The information
includes pigeon pea chemical composition especially as source of protein,
minerals, vitamins, fibre and low in fat content (Fasoyiro et al,
2006). The legume has the unique qualities desired by people running away from
fatty foods and desiring vegetable protein to animal fats. Other information includes its
anti-inflammatory, anti-oxidant properties (Lai et al, 2012) and anti-diabetic properties Manzo
and Vitor (2017). It is also cheaper in cost than
soybean and cowpea. It is also useful as a biannual crop with high yield. It
can also be intercropped with maize and vegetables and it also important in mitigating
the effect of climate change (Odeny, 2007).
Demonstration of pigeon pea technologies
The
processing technologies for the products were demonstrated during a training
organized for encouraging the use and planting of pigeon pea among the farmers.
Fifty five farmers were present as participants. They were trained to process
pigeon pea into four categories of products:
Snacks
Maize- pigeon pea chinchin: maize flour was mixed with pigeon pea flour at ratio 90:10
to form about 400 grams of mixed flour. One tea spoon of baking powder and 50
grams of sugar were added and mixed with the flour. About 250 ml of water was
used to mix the flour, and left to proof for 30 minutes before frying in hot
oil for 3 min.
Maize- pigeon pea cake: Butter (100 g)
and sugar (100 g) were first mixed in a bowl. Maize flour was mixed with pigeon
pea flour at ratio 90:10 to form about 400 grams of mixed flour which was
added. One tea spoon of baking powder,
two eggs were mixed with the flour mixture. The batter was baked in a hot oven
(1500C) for 25 min.
Maize- pigeon pea biscuit:
maize flour was mixed with pigeon pea flour at ratio 90:10 to form about 400
grams of mixed flour. One tea spoon of baking powder and 50 gram of sugar were
added and mixed with the flour. About 100 ml of water was used to mix the flour
and baked at 1500C for 15 min.
Traditional
products:
Fermented pigeon pea spice (iru): Processing was demonstrated
as frying of pigeon pea seeds for 10-15 min, and boiling for 45 min, spreading the beans thinly on a plaintain leaf-lined calabash and keeping in a warm place
(27+20C) ( Fasoyiro et al, 2009).
Pigeon pea akara (traditional
cake): Whole pigeon pea flour was
prepared using Fasoyiro et al (2006) in which pigeon pea seeds were soaked in warm water
for 15 min and then dehulled by hand. The dehulled seeds were then spread on thin aluminium
containers and allowed to dry. One cup
of the flour (120 g) was mixed with 100 ml of water, pepper ground with onion
was mixed with flour and a pinch of salt was added to taste and fried to a golden
brown colour on a frying pan for about 3 min.
Pigeon pea moinmoin (pudding): Whole pigeon pea flour was prepared using Fasoyiro et al
(2006) in which pigeon pea seeds were soaked in warm water for 15 min and then dehulled by hand. The dehulled
seeds were then spread on thin aluminium containers
and allowed to dry. One cup of flour (120 g) was mixed with 100 ml of water,
pepper ground with onion was mixed with flour and a pinch of salt was added to
taste. The mixture was packaged in leaves and steamed for about 35 min.
Maize-pigeon pea abari: Fresh maize was ground into paste. Whole pigeon pea flour
was prepared using Fasoyiro et al (2006) in which pigeon pea seeds were soaked in warm water
for 15 min and then dehulled by hand. The dehulled seeds were then spread on thin aluminium
containers and allowed to dry. The maize and the pigeon pea flour were mixed at
ratio 90:10. Pepper ground with onion was mixed with flour and a pinch of salt
was added to taste. The mixture was packaged in leaves and steamed for about 35
min.
Whole and sifted ogi: Whole and sifted maize were demonstrated as described by
Fasoyiro et al
(2013). Plate 1 shows some of the photos
of the pigeon-pea based products.
Sensory
analysis
Farmers’ consumer acceptability testing: Sensory
evaluation of the traditional products and snacks were tested by the farmers. Sensory evaluation was carried out to assess the acceptability of the products
using the method of Iwe (2002). The product was analyzed for appearance, colour, flavor, texture, taste and overall acceptability by
fifteen (15) participants from among the trained farmers. Products were
presented as random coded samples. The maize-pigeon pea chinchin,
biscuits and cakes were tested with products from whole maize flour
respectively. The pigeon pea iru was tested in
comparison with the traditionally known iru. Pigeon
pea akara,
pigeon pea moinmoin
and maize-pigeon pea abari
were also separately tested without any comparison.
The samples were independently evaluated using a nine-point hedonic
scale to determine the preference of each panelist. Ratings were: 1 =
“extremely dislike”, 2= “dislike very much”, 3= “dislike moderately”, 4=
“dislike slightly”, 5= “neither like or dislike”, 6= “like slightly”, 7= “like
moderately”, 8= “like very much” and 9 = “extremely like” (Iwe,
2003). The data of the compared samples
were statistically assessed by T-test using SPSS version 20. The mean values
and standard deviation of the pigeon pea akara, pigeon pea moinmoin and
maize-pigeon pea abari
were also assessed.
RESULTS AND DISCUSSION
Table 1 shows
the farmers’ consumer acceptability of the maize-pigeon pea chinchin,
biscuit and cake compared with whole maize products. The parameters assessed were appearance, colour, flavor, texture and overall acceptability compared
to cassava-pigeon pea products. Whole maize
chinchin had higher mean score for appearance, flavour and overall acceptability. Maize-pigeon pea chinchin scored higher for colour
while both products were not significantly different at p<0.05 for texture
and taste. Whole maize chinchin had sensory score
within 7.73 to 8.93 while maize pigeon chinchin from
7.00 to 9.33. Whole maize biscuit and
maize pigeon pea biscuits were not significantly different at p<0.05 for colour, appearance and overall acceptability. Maize-pigeon cake had higher scores for colour, appearance, flavor and taste compared to whole
maize cake, while both were not significantly different at p<0.05 for
texture and overall acceptability. Maize pigeon pea cake had general scores
within 7.33 to 7.93 while whole maize cake from 6.8 to7.53.
Table 2 shows the result of acceptability of pigeon pea iru compared
with the traditional iru (African locust bean) among farmers.
Traditional iru was not significantly different at
p<0.05 from pigeon pea iru in colour,
appearance and texture. Pigeon pea scored higher for flavor and overall
acceptability. General scores for pigeon pea iru were
within 7.07 to 8.00 while for traditional iru form
6.64 to 7.79. Previous sensory analysis of pigeon pea dawadawa
among other groups showed good acceptability (Fasoyiro
et al, 2009 and Fasoyiro
et al, 2009b).
Table 3 shows the sensory scores for pigeon pea akara,
pigeon pea moinmoin and pigeon pea abari among
farmers groups. Sensory scores for
various attributes tested were high for all the samples. The sensory score for akara ranged
within 7.06 to 8.33 for the pigeon pea moinmoin from
7.27 to 8.47 and for the abari from 6.80 to 8.40. These values show high acceptability
of the products among the farmers.
Locally, pigeon pea is usually consumed as cooked beans eaten with
stew among the farmers. However, with research studies, pigeon pea has been
processed into various convenience foods for snacks and local diets. Pigeon pea
fortified products can be processed into
traditional products as
breakfast, lunch or dinner meals as well as snacks which will help improve the
nutrition of farmers households and at the same time improve pigeon pea
utilization. From the evaluation, the farmers at Erin Oke
did not only show high acceptability for the products but also the willingness
to be planting pigeon pea in the future, requesting also future training on
agronomic practices.
CONCLUSION
The consumer sensory evaluation of pigeon pea based products among this
farmers community as snacks and local diets showed high acceptability for all
the products tested. Request for future training also showed the impact and
significance of enlightenment and training programmes
through participatory demonstration. There is the need to keep creating the
awareness on the nutritional importance of pigeon pea and encouraging the
utilization of the pigeon pea products among various communities for improved
nutrition, food diversity at tables and for income generation among households.
Better utilization of pigeon pea will also increase its production which in
turn will increase farmers' income, livelihood and contribute to national food
security.
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