Production of Noodles from Composite Flour and it is Nutritional and Sensory Characteristics

Abstract

Wheat flour is widely used in many food industries involving noodles. Therefore, noodles are an important part in the diet of many countries around the world. The objective of this study was to assess the nutritional and sensory characteristics of wheat-sorghum and Wheat-millet enhanced with guar flour for noodles production. The noodles were prepared as Daber-noodle and millet-noodle by mixing wheat flour to Daber or millet flours to obtain a mixture of 10%, 20% and 30% noodles) compared to control (Nobo). The falling number of wheat flour was 441, wet gluten was 32±0.01%, and dry gluten was 22±0.3%. As the concentration of millet and Daber flour increased in the prepared noodles, the moisture, ash, oil and protein contents consequently increased, while the case was reversed in carbohydrate contents. In the millet-noodle, and at the mixture of 10%, 20% and 30%, Na were 0.23, 0.31 and 0.31 mg/100g, respectively, while were 0.18, 0.24 and 0.25 mg/100g in Daber-noodle, whereas potassium content, at the same mixtures were 0.25, 0.22 and 0.32 mg/100g, respectively, in the millet-noodle, and 0.20, 0.29 and 0.29 mg/100g, respectively, in Daber-noodle. It seemed that control-noodle sample was more acceptable followed by Daber-noodle samples while the millet-noodle samples were the last choice for the panellists. ANOVA proved that the different noodle samples were statistically significant, i.e. some samples are highly preferred by panellists while others are fairly accepted. Further studies should concern adding some additives to improve acceptability for millet-noodle and Daber-noodle.