Abstract
The study evaluated proximate composition of queen cakes, biscuits and chin chin produced from pigeon pea and sorghum flour blends. It was an experimental study. Composite flour was formulated by blending pigeon pea and sorghum flour in ratios of 4:1, 1:1, and 3:2, respectively using 100 percent wheat flour as control. Proximate composition was determined using AOAC standard methods. Data were analyzed using means and standard deviation. Findings show significant variations in nutritional makeup of the snack samples. Protein composition of queen cake ranged from 6.94% to 9.71%, while carbohydrate quantity varied significantly from 51.06% to 58.31%. Protein content of biscuits ranged from 6.81% to 8.63%, whereas biscuits made with 100% wheat flour had highest moisture content at 9.19%. A mix of 60% pigeon pea and 40% sorghum had highest ash content at 2.36%, while the control biscuit sample had highest carbohydrate content at 69.50%. Moisture content of chin-chin ranged from 4.75% to 6.89%. Sample with highest protein content, 8.63%, was B, made with 80% pigeon pea and 20% sorghum. The 50% pigeon pea and 50% sorghum blend had highest carbohydrate level, while fat content varied between 8.15% and 20.48%. Sample D, made from 60% pigeon pea and 40% sorghum, had highest ash concentration across all evaluated snacks.