Nutritional composition of gluten-free flour from blend of fonio () and pigeon pea () and its suitability for breakfast food.

The promotion and enrichment of underutilized cereal based foods with legumes and oilseeds are receiving considerable attention in order to reduce the menace of protein and micronutrients malnutrition. This research therefore investigated the quality of flour produced from fonio () and pigeon pea () blend. Fonio and pigeon pea flour blends (100:0, 95:5, 90:10, 85:15 and 80:20 of fonio to pigeon pea) were analyzed for proximate, vitamin, mineral elements and amino acids. The flour blend with highest level of fiber, protein, ash and some essential amino acids (80:20 fonio to pigeon pea) and 100% fonio were developed into breakfast food and sensory attributes such as colour, taste, flavour and overall acceptability were evaluated. The results obtained were moisture (6.74-7.78%), protein (12.19-24.85%), fat (0.98-1.25%), crude fibre (1.03-1.20%), ash (0.58-1.03%), carbohydrates (63.69-77.77%) and energy (363.09-371.53 kcal/100 g). Eighteen amino acids comprising essential and non essential amino acids were identified in the flour samples. The essential amino acids were phenylalanine, histidine, isoleucine, leucine, lysine, methionine, threonine, tryptophan and valine. Vitamins identified in the samples were A, B, B, B, B, B, C, D, E and K. Significant amount of mineral elements were also recorded. The result of this study revealed that substitution of fonio grain with pigeon pea increased the protein, ash, some amino acids and vitamins of the flour blends. Sensory evaluation of all the attributes of the breakfast food ranked above like-moderately on the 9-point hedonic scale. The flour mixes can be used in the production of breakfast food.