The Effect of Dioscorea Starch and Pigeon Pea Milk Fortification on the Acceptance of Scones.

Abstract

This research aimed to (1) investigate consumer behavior toward scone products,
(2) determine the optimal substitution level of Dioscorea flour for wheat flour (10%, 20%, and 30%) in scones, (3) evaluate the replacement of cow's milk with pigeon pea milk (25%, 50%, and 100%) in scones containing Dioscorea flour, and (4) analyze the macronutrient composition of both standard and modified scones. The findings indicated that consumers preferred scones formulated with health-conscious ingredients and locally sourced materials. The most preferred substitution level of Dioscorea flour was 20%, which achieved high sensory scores for color (7.87), aroma (7.47), texture (7.47), taste (7.63), and overall acceptability (8.00). In terms of milk substitution, pigeon pea milk at 50% yielded the highest sensory acceptance scores: color (6.70), aroma (6.90), texture (7.20), taste (7.40), and overall acceptability (7.30). Nutritional analysis revealed that the control scone had approximately 352.33 kcal per 100 grams, while the scone with Dioscorea flour and pigeon pea milk had 272.06 kcal per 100 grams. This study demonstrates the potential to develop lower-calorie scones using functional and local plant-based ingredients while maintaining acceptable sensory quality, thus supporting health-conscious markets and local agricultural communities.