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%)