Development and Quality Evaluation of Noodles from Wheat Flour Substituted with Maize and Mungbean Malt Flour
Authors
-
E.U. Onwurafor
Centre for Entrepreneurship and Development Research, University of Nigeria, Nsukka, Nigeria
- E.O. Uzodinma Centre for Entrepreneurship and Development Research, University of Nigeria, Nsukka, Nigeria
- N.A. Obeta Department of Food Science and Technology, University of Nigeria, Nsukka, Nigeria
- V.O. Akubueze Department of Food Science and Technology, University of Nigeria, Nsukka, Nigeria
DOI:
https://doi.org/10.3923/pjn.2020.337.343Keywords:
Composite flour, maiz flour, mungbean malt, noodles, proximate composition, sensory properties, wheat flourAbstract
Background and Objective: Utilization of flour from local cereals and legumes for partial replacement of wheat flour in noodle production can improve nutrient composition and result in gluten-free noodles. The study aimed at developing noodles from blends of wheat, maize and mungbean malt flours and evaluates the quality of the noodles. Materials and Methods: Mungbean grain germinated for 72 h and sun-dried was dehulled, winnowed, milled and sieved into flour. The maize grain was processed into flour after tempering in water, degerming and drying. Mixtures of 100:0:0, 70:20:10, 40:30:30, 20:70:10, 0:70:30, 50:50:0 (wheat:maize:mungbean malt) were obtained. The flours and the blends were analyzed for proximate composition and subsequently used in noodles production. The noodles in addition, were analyzed for physical and sensory properties. Results: The results revealed that mungbean malt flour had the highest ash content (2.69%), protein (28.68%) and fibre (4.35%) compared to wheat and maize flours. Protein, fibre and ash contents significantly (p<0.05) increased in noodles containing a higher quantity of mungbean malt and less maize flour while fat content decreased. Substitution of wheat flour with mungbean malt flour up to 30% gave noodles with high protein, ash and fibre content and the sensory attributes which compare well with the control. Conclusion: The use of 20% maize flour and 30% mungbean malt flour showed great potential in improving the quality of noodles in terms of nutrient contents, physical properties and acceptability.
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