Partial substitution of precooked cornmeal with pigeon pea (Cajanus cajan) meal in the elaboration of "arepas"

Legumes, among them the pigeon pea (Cajanus cajan L. Miisp), are important due to their nutritional value and versatility of preparation. They are consumed mainly as cooked grain, stewed or in soups, but their nutritional and functional properties allow their employment as cooked meal in order to obtain a wide range of products. In the present work, pigeon pea meal, processed with and without hull, was incorporated at different substitution proportions into mixtures with precooked cornmeal, used to elaborate "arepas" (Venezuelan cornbread cakes) and carry out their physical, chemical and sensory characterization. From the sensory evaluation (attribute qualification test) it was found that "arepas" prepared from pigeon pea meal (with or without hull) cornmeal (20:80) were better accepted (more than 7 points in a 1-10 scale). The composition analysis of these "arepas" showed that there were increases as to protein content, fat, dietetic fiber and ashes with respect to "arepas" prepared with commercial precooked cornmeal, there being no significant difference (pless than or equal to0.05) in texture tests between controls to those made with mixtures. It is concluded that it is possible to incorporate up to 20% pigeon pea meal to precooked cornmeal in order to make "arepas", with good sensory acceptance and nutritional value.