Production And Quality Evaluation Of Noodles Produced From Wheat (Triticuin Astivum), African Brea Fruit (Treculia Africana) And Maize (Zea Mays) Composite Flour
ABSTRACT
Flour blends prepared from wheat (Triticum astivum), can
breadfruit (Treculia Africana) md maize(zea mays) at different properties in
the production of noodles. The composite flour were evaluated for provimata
cnnpositon aim linuctional properties, the sensory characteristics of the no p
othnen. 0 thO using wheat (100%) flour as the control sample. The :noodle had
provimate composition ranging from 7.20% to 9.5% moistore. coni ant 80.1.7% at
97.80% for fry matter, 14.65% to 18.88% protein content. 2.89 to 3.80% fat
content, 1,60%. to 3.00% ash content, 0.55% to 0.71% flher content. and 66.07%
to 69,54% oarbohdra1:e. The composition of flour samples had functional
proprtins ragl 5on. 0.61% to 0.67% bulk density, 3 1.50% to 59.50% wetability,
0.35% to 1.25% water absorption capacity, 1.00% to 1.60% oil absorption
cepaoiiy, 89.76% La 95.7.5% 5cnneing fahiiLiy, 3.49% 1 6.52% foaming capacity,
65.00% to 75.50% gelatiniatioa temperature, 54.00% to 59.50% G-elation
capacity. The sensory evaluation of the mpites showed that all the samples are
completely good in terms of texture, taste, colour are generally acceptable and
comparable with the control sample '117. the esrsory evaluation showed that all
the noodles samples was categorized as liked moderately and liked slightly. The
best sample is WAM 111 (Wheat 50%t African 0arar6frui1 $0%. 5'4cize 2.0%)
0.0
AGWUA, M (2021). Production And Quality Evaluation Of Noodles Produced From Wheat (Triticuin Astivum), African Brea Fruit (Treculia Africana) And Maize (Zea Mays) Composite Flour. Mouau.afribary.org: Retrieved Nov 25, 2024, from https://repository.mouau.edu.ng/work/view/production-and-quality-evaluation-of-noodles-produced-from-wheat-triticuin-astivum-african-brea-fruit-treculia-africana-and-maize-zea-mays-composite-flour-7-2
MARTINS, AGWUA. "Production And Quality Evaluation Of Noodles Produced From Wheat (Triticuin Astivum), African Brea Fruit (Treculia Africana) And Maize (Zea Mays) Composite Flour" Mouau.afribary.org. Mouau.afribary.org, 08 Oct. 2021, https://repository.mouau.edu.ng/work/view/production-and-quality-evaluation-of-noodles-produced-from-wheat-triticuin-astivum-african-brea-fruit-treculia-africana-and-maize-zea-mays-composite-flour-7-2. Accessed 25 Nov. 2024.
MARTINS, AGWUA. "Production And Quality Evaluation Of Noodles Produced From Wheat (Triticuin Astivum), African Brea Fruit (Treculia Africana) And Maize (Zea Mays) Composite Flour". Mouau.afribary.org, Mouau.afribary.org, 08 Oct. 2021. Web. 25 Nov. 2024. < https://repository.mouau.edu.ng/work/view/production-and-quality-evaluation-of-noodles-produced-from-wheat-triticuin-astivum-african-brea-fruit-treculia-africana-and-maize-zea-mays-composite-flour-7-2 >.
MARTINS, AGWUA. "Production And Quality Evaluation Of Noodles Produced From Wheat (Triticuin Astivum), African Brea Fruit (Treculia Africana) And Maize (Zea Mays) Composite Flour" Mouau.afribary.org (2021). Accessed 25 Nov. 2024. https://repository.mouau.edu.ng/work/view/production-and-quality-evaluation-of-noodles-produced-from-wheat-triticuin-astivum-african-brea-fruit-treculia-africana-and-maize-zea-mays-composite-flour-7-2