Beta-carotene retention, physical, phytochemical and storage characteristics of value added snacks from pigeon pea and yellow-fleshed cassava

Abstract

Yellow-fleshed cassava, an improved breed, has the ability to alleviate vitamin A deficiency and enhance some immune responses, but a dearth of protein makes it inadequate in the diet. In this study, a value-added snack was prepared by incorporating fermented pigeon pea (FPP) (0–45%) and yellow-fleshed cassava flours (YFCF) (55–100%), after which the pasting profile, β-carotene retention, proximate, phytochemical, color, sensory, and storage properties were evaluated. Incorporation of FPP reduced the peak viscosity (565.83–258.17 RVU) of the flour and the β-carotene (5.14–0.50 µg/g), phytate (0.66–0.32 mg/g) and color parameter L* (39.78–30.33) of the snack, while there were consequential increases in the protein (1.98–9.59%), total phenol (0.15–1.68 mg GAE/g), and brown index (60.22–69.67). All the supplemented snacks generally had higher taste and flavor ratings than unaugumented snacks (YFCF). The β-carotene retention and hardness of the snacks decreased during storage. The formulated snacks were shelf stable in polyethylene pouches for a period of 30 days at ambient conditions (30 ± 2 ◦C) without any marked loss of physicochemical, rancidity, and microbial qualities. Thus, nutrients enhanced, shelf stable and acceptable snacks were developed.