Proximate composition and sensory evaluation of root and tuber composite flour noodles
2017
P.T. Akonor | C. Tortoe | E.S. Buckman | L. Hagan
Noodles are popular convenient wheat-based food consumed throughout the world. In this study, different proportions (50, 60, and 70%) of cocoyam, plantain, yam, cassava or sweet potato flour was used to replace wheat flour in the production of noodles. Proximate composition and organoleptic properties of the noodles were analyzed by standard methods. Results of the proximate composition showed that protein ranged between 10.9% for plantain noodles to 14.2% for cocoyam noodles. Fat and ash also ranged from 5.4 to 8.8% and 1.9 to 2.9% correspondingly for these nutrients. Variations in proportions of wheat flour replaced resulted in significant changes in the nutritional content of the composite flour noodles. Sensory evaluation also revealed differences in the scores for some of the attributes assessed. Generally the aroma, taste and texture of noodles did not vary with increasing proportions of tuber flours, except for the taste of cassava flour noodles and the texture of cocoyam flour noodles, in which significant differences were observed. Cassava-wheat composite flour noodles showed promising results, with its acceptability closely following the acceptability of commercial noodles used as a control.
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