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Summary: This study investigates the nutritional benefits and sensory properties of biscuits made from flour blends of malted pigeon pea and orange-fleshed sweet potato. Flour blends were substituted at varying levels and analyzed for their effects on albino rats’ hematological and nutritional parameters. The results showed increased protein, ash, and energy content with higher pigeon pea substitution, enhancing the Feed Efficiency Ratio (FER) and Protein Efficiency Ratio (PER). Biscuits made with a 15% pigeon pea blend were the most preferred, suggesting that these flour blends can improve nutritional quality and reduce reliance on wheat.
source: canva