Quality evaluation and physico-chemical properties of blends of fermented cassava flour (lafun) and pigeon pea flour

This study evaluates the quality of blends of fermented cassava flour (lafun) and pigeon pea flour and stiff Amala-lafun produced from the blends. The blends were produced using five different proportions of fermented cassava flour and pigeon pea flour in ratio 90:10 (CPF), 80:20 (CPP), 70:30 (PCF), 60:40 (FCP), 50:50 (PCA), with cassava flour (CFM) and pigeon pea flour (PFD) as the control samples. Their proximate, functional, pasting and sensory parameters were determined. The results obtained showed that significant differences (p<0.05) existed in the values of proximate, functional, pasting and sensory parameters. The protein content ranged from 2.06% for (CFM) to 7.45% (PFD), ash content 2.97% (CFM) to 0.82% (PFD), fiber content 3.30% (CFM) to 5.53% for (PFD), moisture content from 3.30% for (PCA) to 5.53% for (PFD) but the carbohydrate content varied from 79.53% for (PFD) to 90 for (CFM). Water absorption capacity of the blends decreased with increase in pigeon pea inclusion. The bulk density 0.51% for (CFM) to 0.65% for (PCA) and swelling power 11.51% for (CFM) to 13.13% for (PCA) varied significantly (p