Nutritionally Enriched Noodle Preparation from Wheat Flour Fortified with Rice Bran

Abstract

Background and Objective: Rice is the staple food in Bangladesh. Rice bran is one of the major by-products during paddy processing and accounts for approximately 8% of the whole paddy field. Rice bran is usually thrown out as waste or is used as cattle feed. Rice bran contains high amounts of protein, fiber and fat. It is also a rich source of phenolic compounds and exhibits antioxidant properties. This study was conducted to determine the nutritional value of noodles prepared from wheat flour fortified with rice bran. Materials and Methods: This study explores the potential of incorporating rice bran into noodles. Proximate analysis, functionality and antioxidant properties were evaluated by established laboratory methods. Results: Proximate parameters such as the protein, fat and fiber contents of rice bran were found to be higher than those of wheat flour. Among the functional parameters studied, the water absorption, oil absorption and swelling capacity of rice bran were significantly (p≤0.05) higher than those of wheat flour. The substitution of wheat flour with rice bran in noodle preparation was testedat 2, 5, 10, 15 and 20% levels. As rice bran incorporation increased, the ash, fat, protein and crude fiber contents of the formulated noodles increased. The antioxidant activities and free fatty acid and phenolic contents of rice bran noodles were higher than those of the control noodles. Rice bran caused greater cooking loss and water uptake of noodles. An increasing level of rice bran negatively affected the sensory characteristics of noodles compared to the control. However, there was no significant (p<0.05) difference between the control noodles and rice bran-fortified (≤5%) noodles in terms of sensory rating. Conclusion: In conclusion, wheat flour may be fortified with rice bran up to a 5% substitution level to yield acceptable noodles with improved nutrition and functional properties.