Nutritious snacks from protein-rich pigeon pea

Vegetable protein-rich pigeon pea (kardis to Ilocanos and kadyos to Tagalogs) is a good material in making cakes, cookies, and polvoron.

Over the years, this vegetable has been regarded as a "poor man’s crop," particularly in the Philippines. But recent studies have unraveled its potential in the form of value-added processed products.

Such research headways, averred the Ilocos Sur Polytechnic State College (ISPSC) in Sta. Maria, Ilocos Sur, are expected "to jumpstart its utilization as an affordable alternative to meat-based protein and as a source of additional income for smallhold farmers and rural households."

One successful research, titled "Utilization of pigeon pea grains in food processing," has been conducted by A.M.D. Barroga of ISPSC.

The study was funded by the Department of Agriculture-Bureau of Agricultural Research (DA-BAR), Philippine Council for Agriculture, Forestry and Natural Resources Research and Development (PCARRD), ISPSC, and the India-based International Crops Research Institute for the Semi-arid Tropics (ICRISAT).

In his research, Barroga tested various recipe formulations to develop new processed products from pigeon pea. The recipes were subsequently subjected to two sensory evaluation trials.

Results showed that the best recipe formulation for pigeon pea cakes, cookies, and polvoron was identified using a 1.5:1 ratio of commercial cake flour and pigeon pea flour.

Refrigerated cookies were made from stiff dough, packed firmly and rolled in wax paper, and chilled before slicing and baking at 427 degrees Fahrenheit for 15 minutes. Raisins and sesame seeds were added as flavoring. A single recipe yielded 108 cookies.

Cheese and raisin-flavored shortened cakes were made from a mixture of eggs, flour, milk, and baking powder. The resulting batter was poured into a pan and baked at 190o F for 45 minutes or until done. A single recipe yielded 125 pieces.

Pea polvorons were made from a molded mixture of flour, margarine, sugar, and milk powder, with sesame seeds or dried nut as flavoring. A total of 125 pieces were developed from a single recipe.

The baked products were evaluated based on appearance, texture, flavor, and aroma.

"All the baked products obtained a very satisfactory rating," Barroga reported.

The ISPSC researcher said that to fully explore the potential of pigeon pea-based products as food and as an income-generating business enterprise, a study on market prospects should be conducted.

He concluded: "If commercialization of baked products is feasible, this will make available affordable, ready-to-eat, protein-rich food to a broad sector of society and offer livelihood opportunities for housewives, cooperatives, or women’s groups as a small-scale enterprise." – Rudy A. Fernandez