COMPOSITION AND SENSORY ASSESSMENT OF PIZZA MADE FROM WHEAT (TRITICUM AESTIVUM), YELLOW MAIZE (ZEA MAYS), AND COWPEA (VIGNA UNGUICULATA) FLOUR
Mary Adusei, Nanice Fosu, Veronica Akwaah
Tutor, St. MONICAS COLLEGE OF EDUCATION
The purpose of the study was to determine the proximate composition and acceptability of prepared pizza made with wheat, maize, and cowpea flour blends. Five types of pizza were made with wheat flour, maize flour, and cowpea flour as the main ingredients. The proximate and sensory properties of pizza samples were made with varied formulas, such as 100:0:0, 90:6:4, 80:13:7, 70:18:12, and 60:25:15%. As a control, a pizza made entirely of wheat flour was used. The protein content of wheat and composite flour pizza samples ranged from 12.14 to 12.92%, moisture from 12.59 to 12.82%, ash from 1.56-2.31%, crude fat from 1.22-1.48%, crude fiber from 0.77 to 0.43%, and carbohydrate from 53.2 to 53.44%. The protein content of the pizza samples varied greatly (P<0.05), with pizza made from 60% wheat flour, 25% maize flour, and 15% cowpea flour having the highest protein content and pizza made from wheat flour having the lowest protein content. A panel of twenty panelists was used to assess the sensory qualities such as colour, taste, texture, aroma, and overall acceptability of pizza samples using a 5-point structured hedonic scale. The pizza sample made with 80% wheat flour, 13% maize flour, and 7% cowpea flour received higher ratings than the control sample, but all of the pizza samples associated well with the control in all of the criteria examined. It was found that up to 13% and 7% yellow maize and cowpea can be included in wheat in pastry and dough preparations without affecting the nutritional composition or sensory qualities.
Keywords: Pizza, Yellow corn, cowpea, local materials, dough, flour cookery, nutritional profile.
Journal Name :
EPRA International Journal of Agriculture and Rural Economic Research (ARER)
Published on : 2022-02-24