Production and Proximate Analysis of Castupvita

Castupvita is flour made up of cassava, turmeric and pigeon pea to make pudding. There is a paradigm shift from the conventional wheat flour pudding to other plant products like cassava flour pudding fortified with pigeon pea and turmeric to increase the protein content and antioxidant properties. Sensory evaluation and proximate composition of castupvita was investigated. The sensory attributes of the castupvita produced revealed that sample A (70% castuvita and 30% pigeon pea flour) and sample B (90% castuvita and 10% pigeon pea flour) were more generally acceptable than sample C which had a ratio of 50% castuvita and 50% pigeon pea flour. In terms of the proximate composition, the flour blends of the ratio 50:50 had a higher protein content compared to the other two samples. The appearance of the three samples ranged between 6.9± 1.66b and 8.7± 0.48a while that of the taste ranged between the values of 6.8±1.40 b and 8.5 ± 0.48a . The texture had a range of values between 6.6± 1.35b and 8.7± 1.08a; the flavour had a range of 6.9± 1.66b and 8.7± 0.48a . In terms of the proximate composition, the flour blends of the ratio 50:50 had a higher protein content compared to the other two samples. The proximate composition varied from one sample to the other. Sample C is richer in protein with a mean value of 12.93 ± 0.34a followed by sample B with a mean value of 8.88 ± 0.01b . Sample B had the highest mean value for carbohydrate with a mean value of 81.43 ± 0.33b than the other two samples. Sample C has the highest mean value for fibre with a mean value of 7.93 ± 0.03b which is an indication that the flour blend with much pigeon pea will be better in terms of digestion of food. Addition of pigeon pea flour (a legume) to the castuvita led to the reduction in carbohydrate content of the blends.