Nutritonal Properties of Composite Flour (Blends of Rice (Oryza sativa), Acha (Digitaria exilis) and Soybeans (Glycine max) and Sensory Properties of Noodles Produced from the Flour
Journal Title: Asian Journal of Advances in Agricultural Research - Year 2017, Vol 1, Issue 2
Abstract
This study was carried out to evaluate the nutritional properties of composite flour made from rice, acha, soy beans and wheat, and to assess the sensory acceptability of the noodles made from the composite flour. Different ratios of rice, acha, soybeans and wheat flour blends 100W (wheat) which is the control; 75: 15:10, (wheat, rice and soybean), 70:20:10 (wheat, rice and soybean), 65:20:15 (wheat, rice and soybean), 60:25:15 (wheat, rice and soybean), 50:30:20 (wheat, rice and soybean), 40:40:20 (wheat, rice and soybean); 80:15:5 (wheat, acha, soybean), 70:20:10 (wheat, acha, soybean), 65: 20: 15 (wheat, acha, soybean), 60:25:15 (wheat, acha, soybean), 50: 30:20 (wheat, acha, soybean), 40:40:20 (wheat, acha, soybean) samples. Proximate composition data for protein, fat, crude fibre, ash, carbohydrate and energy ranged from (5.26-18.82%, 7.02- 21.01%, 0.33- 0.79%, 0.40- 1.21%, 57.63- 74.94%, 1568.91- 1945.29%, respectively. There was a significant difference (P<0.05) in the mineral content of samples. Samples with rice blends had the highest mineral content and blends with acha compared favorably with the control. The result of this study shows that vitamin A and vitamin C were significantly different (P<0.05) in the sample. The result of the sensory evaluation of the noodles prepared from the composites shows that most of the noodles were generally accepted. The samples that had rice in their blends were more accepted than the samples that had acha and they all compared favorably with the control. The results shows that supplementing wheat with cereals (rice, acha) and legumes (soybean) to producing a good quality composite flour and noodles is achievable and this will increase the health benefits of noodles and promote the consumption and utilization of our local foods that will improve nutrients in the meals of children.
Authors and Affiliations
E. E. Edet, G. I. Onwuka, C. O. M. Orieke
Keywords
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- EP ID EP337254
- DOI 10.9734/AJAAR/2017/34429
- Views 66
- Downloads 0
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