Evaluation Of The Physicochemical And Pasting Properties Of Yam/Mung Bean Composite Flour And Sensory Attributes Of The Noodles

ABSTRACT

Raw and Pre-gelatinized flour samples were produced from mung bean pulses and yam tubers, the yam flour was substituted in levels of 10%, 20%, 30%and 50% with mung bean flour. The effects of the mung bean substitution and processing techniques on the physicochemical and pasting properties of the composite flour were determined and the organoleptic quality of its extruded noodles made from the flour was evaluated. The study showed that there were significant differences (P>0.05 )in the physicochemical, pasting and sensory properties of the yam/mung bean flour blends, with the 70:30 raw yam Mung bean flour blends possessing the best sensory parameters, the final scosity of the flour samples ranged from 1 86.25 to 358.38 RVU, while the crude protein content of the flour samples where reasonably improved with values ranging from 5.90 to 14.71.