Proximate and Mineral Compositions of Noodles Made from Triticum durum, Digitaria exilis, Vigna unguiculata Flour and Moringa oleifera Powder

Orisa, C. A.; Udofia, Ukpong S.

doi:10.17265/2159-5828/2019.07.003

Cited by 3 publications

(3 citation statements)

References 14 publications

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“…The use of composite flour has been reported to improve the functionality and physicochemical properties of the final product [3]. Several researches have also been reported on the functionality of composite flour from cereals, tubers and legume combination and it was deduced that the composite flour showed good functionality than the individual flour [4,5,6,7].…”

Section: Introductionmentioning

confidence: 99%

Functional and Pasting Properties of Composite Flours from Triticum durum, Digitaria exilis, Vigna unguiculata and Moringa oleifera Powder

Orisa

Udofia

2020

AFSJ

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The objective of this study was to determine the functional and pasting properties of composite flours from Triticum durum (wheat), Digitaria exilis (acha), Vigna unguiculata (cowpea) flours and Moringa oleifera leaf powder. The flour samples were mixed in a four by four factorial, in complete randomized design (CRD) to formulate the composite blends at four different levels (25, 50, 75 and 100) which gave 16 samples. The statistical analysis of data collected was used to select five (5) generally accepted composite flour samples (wheat, acha, cowpea and moringa oleifera leaf powder flours) with ratio of 100:0:0:0, 75:25:0:0, 0:50:50:0, 50:23:25:2 and 75:25:0:0, respectively. The flour samples were analyzed for functional and pasting properties using standard methods. Results of the functional properties showed that water absorption capacity of the composite flour blend ranged from 0.87-1.11g/g, bulk density 0.39-0.42 g/ml, least gelation concentration 2.00-4.00%, solubility 19.46-25.35%, wettability 2.57-4.02min, oil absorption 1.61-1.79g/g and least gelation temperature 62.00-68.50oC. The functionality of the composite flours such as water and oil absorption capacities, least gelation concentration and bulk density were improved when cowpea was incoporated into the blends than for moringa oleifera leaf powder and acha flour. On the other hand, wettability and solubility of the flour blends were improved when acha was incorporated into the blend. Results of pasting properties showed that peak viscosity ranged from 73.04-385.79RVU, trough viscosity 57.96-341.42RVU, break down viscosity 15.08-44.38RVU, final viscosity 109.54-581.58RVU, set back viscosity 51.58-240.17RVU, pasting time 5.70-6.40min and pasting temperature 50.08oC-50.35oC. These properties were shown to be higher when cowpea was incorporated into the flour blends than for moringa oleifera leaf powder and acha flour. However, pasting properties of the composite flour blends were higher than 100% wheat flour. This result therefore showed that composite flour from wheat, acha, cowpea and Moringa oleifera leaf powder has improved functionality and high pasting properties than the individual wheat flour and will serve as a useful ingredient in food formulations such as in dough, soups and baked products.

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Section: Introductionmentioning

confidence: 99%

Functional and Pasting Properties of Composite Flours from Triticum durum, Digitaria exilis, Vigna unguiculata and Moringa oleifera Powder

Orisa

Udofia

2020

AFSJ

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“…Moringa leaf powder was made according to Orisa and Udofia [18], Kumar [19] with minor changes. Moringa leaves were collected from the farm and sorted, with healthy leaves being chosen for further processing and damaged leaves being discarded.…”

Section: Preparation Of Moringa Leaf Powdermentioning

confidence: 99%

“…It was discovered that noodle samples with a high percentage of moringa leaf powder had low scores, which could be attributed to the green color and bitter taste of the leaves, which must have masked the normal color and taste of the noodles [18], however, noodles produced from a 0.04% replacement with a high percentage of wheat flour scored high in aroma and there was no significant difference in taste with the control sample, so it was accepted by panelists. Also, noodles with sardine powder score poorly, possibly due to the fishy odor and taste of sardine, which has a negative impact on consumer acceptance of the product.…”

Section: Overall Acceptabilitymentioning

confidence: 99%

Textural, Cooking Quality and Sensory Acceptability of Noodles Incorporated with Moringa Leaf and Sardine Powders

Mpalanzi,

Chaula,

Wenaty

2023

EJNFS

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Noodles with varying percentages of wheat flour, moringa leaf and Sardine powders were developed and tested for texture, cooking quality, and sensory qualities. Various formulations were used to make the noodle samples. Noodles with moringa leaf powder were developed using in the following wheat and Moringa proportions in percentage: 99.6:0.4 (WM1), 99.2:0.8 (WM2) and 99:1 (WM3). Noodle samples containing sardine powder were created in the following ratios: 95:5 (WS1), 90:10 (WS2), 85:15 (WS3), and 100:0 wheat flour. Textural qualities of the noodle samples were measured, including hardness, cohesiveness, springiness and adhesiveness. The inclusion of moringa leaf powder and sardine powder resulted in a considerable reduction in hardness and cohesiveness when compared to the wheat control. The noodles became softer and less cohesive as the concentration of moringa leaf powder or sardine powder increased. The noodle samples' cooking loss, volume increase and water absorption were also measured. Higher concentrations of moringa leaf powder or sardine powder resulted in greater cooking loss as well as lower volume and water absorption. This implies that the inclusion of these powders altered the texture and water-holding capacity of the noodles. Additionally, sensory evaluations were performed to determine the acceptability of the developed noodles in terms of color, aroma, texture, taste and overall acceptability. The results revealed that when the concentration of moringa leaf powder or sardine powder increased the sensory properties of the noodles samples were altered. Lower concentrations of these powders were related with greater acceptance scores in general. Specific characteristics of the noodles-, such as color, aroma, saltiness and hardness were evaluated using quantitative descriptive analysis. The results showed that adding moringa leaf powder and sardine powders altered these properties with larger concentrations causing more noticeable changes.

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Quality Characteristics and Sensory Properties of Noodles Produced from Blends of Wheat, Acha (Digitaria exilis), Bambara Groundnut, and Cocoyam Composite Flours

Mepba

Emelike

Agiriga

et al. 2021

AFSJ

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The objective of this study was to investigate the quality characteristics and sensory properties of noodles produced from composite flours of wheat, acha, bambara groundnut, and cocoyam. Composite flours of wheat/acha, wheat/bambara groundnut, wheat/cocoyam and wheat/acha/bambara groundnut/cocoyam were formulated by substituting acha, cocoyam and bambara groundnut flours at 10, 20 and 30% each while 100% wheat flour was used as the control. The composite flours were used to produce noodles and the noodles subjected to chroma meter analysis, proximate analysis, culinary and sensory properties evaluation. Proximate analysis revealed that the noodles contained moisture content of 10.11-11.11%, 2.72-3.99% ash, 10.34-17.52% protein, 1.25-7.51% lipid, 0.56-1.64% crude fibre and 59.38-75.03% carbohydrate. There was an increase in the moisture, ash, protein, lipid and crude fibre contents with a decrease in carbohydrate as substitution with cocoyam, acha and bambara groundnut flours increased without observed significant (p>0.05) differences. With the addition of acha, bambara groundnut and cocoyam composites into wheat flour, water absorption progressively increased from 1.75 (control) to 2.07ml/g (Wheat-Acha-bambara-cocoyam 60:10:20:10). There was a significant (p<0.05) increase in the cooking loss of the noodle samples as substitution levels of acha, Bambara groundnut and cocoyam flour increased. Cooking time decreased for wheat: acha flour noodles and increased for wheat: cocoyam flour noodles as substitution levels of acha and cocoyam flour increased. The composite flour of wheat: acha: cocoyam: Bambara groundnut flour also showed a decrease in cooking time as acha, cocoyam and Bambara groundnut flours were incorporated. There was no significant (p 0.05) difference in the L*, a* and b* values of wheat-bambara composite noodles. L* values of wheat-acha composite noodles increased significantly (p 0.05) with the increase in substitution with acha composite. Substitution of wheat flour with 10% to 30% acha flour and 10% to 20% Bambara groundnut flour resulted in noodles with acceptability sensory attributes.

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Proximate and Mineral Compositions of Noodles Made from Triticum durum, Digitaria exilis, Vigna unguiculata Flour and Moringa oleifera Powder

Cited by 3 publications

References 14 publications

Functional and Pasting Properties of Composite Flours from Triticum durum, Digitaria exilis, Vigna unguiculata and Moringa oleifera Powder

Functional and Pasting Properties of Composite Flours from Triticum durum, Digitaria exilis, Vigna unguiculata and Moringa oleifera Powder

Textural, Cooking Quality and Sensory Acceptability of Noodles Incorporated with Moringa Leaf and Sardine Powders

Quality Characteristics and Sensory Properties of Noodles Produced from Blends of Wheat, Acha (Digitaria exilis), Bambara Groundnut, and Cocoyam Composite Flours

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