Effect of heat on antioxidants, its activity and acceptability of biscuit made from germinated pigeon pea flour
Nneka Uchegbu N
The effect of heat on antioxidants, its activity and acceptability of biscuit made from germinated pigeon pea flour was conducted. These biscuits which were produced from different blends and mixtures of germinated pigeon pea and wheat flour were with pigeon pea flour evaluated for total phenol, total flavonoid, 1, 1, Diphenyl-2-Picrylhydrazy (DPPH), reducing power and ferric reducing antioxidant power (FRAP) to evaluate the effect of heat on them. Sensory properties of the biscuits were measured. The study revealed that antioxidant and their activities in germinated pigeon pea flour were much more than that of ungerminated pigeon pea flour. Biscuits from germinated pigeon pea had higher levels of antioxidants and antioxidant activities when compared with products made from the untreated sample. The products also had acceptable sensory quality. The phenolic content and antioxidant activities in the flour decreased when the batters were baked. However, biscuits containing wheat/germinated pigeon pea in this research study still contained considerable phenolic content and exhibited antioxidant activities that are higher than commercially existing biscuits. The biscuits produced from the composite flour based on the antioxidants and antioxidant activities can contribute significantly to the reduction in the risk of developing certain degenerative diseases such as cancer and diabetes.