Volume 4, Issue 2, December 2020, Page: 25-31
Production of Noodles from Rice (Oryza sativa), African Yam Bean (Sphenostylis stenocarpa) and Rice Bran: A Tool for Ameliorating PEM and Hidden Hunger in Nigeria
Momoh Clement Owoicho, Department of Food Science & Technology, University of Agriculture, Makurdi, Benue State, Nigeria
Abu Joseph Oneh, Department of Food Science & Technology, University of Agriculture, Makurdi, Benue State, Nigeria
Yusufu Mohammed Ikagu, Department of Food Science & Technology, University of Agriculture, Makurdi, Benue State, Nigeria
Received: Jul. 12, 2019;       Accepted: Dec. 12, 2019;       Published: Sep. 3, 2020
DOI: 10.11648/j.ijfet.20200402.13      View  168      Downloads  43
Abstract
In this study, the chemical composition and sensory properties of noodles prepared from flour blends of broken rice (R), African yam bean (AYB) and rice bran (B) were determined. A preliminary work was carried out to ascertain the optimal acceptable level of rice bran using 0 to 14% (w/w) addition to rice flour noodle processing. Rice bran yielded the most acceptable noodles at 8% (w/w). Consequently in the main study, the level of rice bran was maintained at 8% (w/w) while AYB and rice flours were varied in the ratios of 100:0:0, 92:0:8, 83:9:8, 64:28:8 and 46:46:8% giving a total of five samples. The noodles were characterized for proximate, mineral contents and sensory evaluation. The protein content of the noodles ranged between 5.8 and 18.4%, increasing with increasing ratios of AYB. Potassium, sodium and magnesium were the predominant minerals in the noodles ranging from 57.00 to 200.40 mg/100g, 1.60 to 105.10 mg/100g and 19.20 to 116.30 mg/100g respectively. Cooking time ranged from 6.0 to 8.3 min with sample 46:46:8R: AYB: B taking the longest time to cook while the control (Rice noodle) cooked fastest. Sample 46:46:8R: AYB: B had the highest sensory scores of 7.3 on a 9 point hedonic scale for General acceptability.
Keywords
AYB, Rice, Rice Bran, Noodle
To cite this article
Momoh Clement Owoicho, Abu Joseph Oneh, Yusufu Mohammed Ikagu, Production of Noodles from Rice (Oryza sativa), African Yam Bean (Sphenostylis stenocarpa) and Rice Bran: A Tool for Ameliorating PEM and Hidden Hunger in Nigeria, International Journal of Food Engineering and Technology. Vol. 4, No. 2, 2020, pp. 25-31. doi: 10.11648/j.ijfet.20200402.13
Copyright
Copyright © 2020 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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