Okechukwu Obed Chukwuemeka
Evaluation of quality attributes of noodles produced from blends of acha, adu, mungbean and moringa oleifera composite flours
Journal title : International Journal of Life Science and Agriculture Research
Publisher : International Journal of Clinical Science and Medical Research
Online ISSN : 2833-2105
Journal volume : 03
Journal issue : 11
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This study aimed at the evaluation of the quality attributes and sensory properties of noodles produced from composite blends of acha, adu, mungbean and moringa oleifera seed. Composite flours of acha, adu, mungbean and moringa oleifera seed were formulated by total replacement of wheat with acha, adu, mungbean and moringa oleifera seed at different graded ratios (B= (55:35:5:5), C= (55:30:10:5, D= (50:30:15:5), E= (50:25:20:5), F= (45:25:25:5) while 100% wheat flour was used as the control (sample A)). The composite flours were used to produce noodles and the noodles subjected to proximate analysis and sensory properties evaluation. Proximate analysis revealed that the noodles contained moisture content of 10.22-13.90%, 2.32-4.48% ash, 10.13-17.90% protein, 1.50-5.71% lipid, 0.48-3.68% crude fibre, 54.33-75.35% carbohydrate and 340.31-355.42Kcal/100 g energy. There was an increase in the moisture, ash, protein, lipid and crude fibre contents with a decrease in carbohydrate and energy contents as the amount of mungbean flour increases. Sensory evaluation scores showed that noodles made with 0% wheat, 55% acha, 35% adu, 5% mungbean and 5% moringa oleifera seed can favourably compare with the control. It is recommended that the beany flavour of mung beans be removed before its addition in the composite blend in order to produce noodles that can be highly accepted.
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DOI : https://doi.org/10.55677/ijlsar/V03I11Y2024-04
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