Nutrient Composition And Sensory Evaluation Of African Yam Bean-Wheat Noodles Spiced With Scent Leaf

ABSTRACT

This study based on Nutrient Composition and Sensory evaluation of African yam bean-wheat noodles spiced with scent leaf. The functional, antinutritional content, proximate content, and sensory properties were determined. Significant difference (p<0.05) exist on the antinutritional, functional, sensory evaluation and proximate contents of noodles produced from flour blends of African yam and wheat spiced with scent leaf. The functional mean value ranged from 0.53 to 0.63 bulk density, 59.00seconds to 63.74seconds wettability, 60.02oC to 66.32oC gelation temperature, 2.02% to 8.52% water absorption capacity, 0.72% to 0.74% foam capacity, 3.91% to 10.02% emulsification capacity, 1.04% to 1.12% solubility, 10.21% to 11.16% foam stability. The antinutritient mean value ranged from 0.52mg/100g to 1.01mg/100g lecitin, 0.03mg/100g to 0.53mg/100g saponin, 0.25mg/100g to 0.55mg/100g tannin, 0.82mg/100g to 2.86mg/100g phytate. The proximate content mean value ranged from 81.10% to 91.84% dry matter, 8.17% to 10.05% moisture content, 12.08% to 17.07% protein, 0.87% to 1.88% fat, 0.74% to 1.27% fibre, 1.06% to 2.49% ash, 69.66% to 74.14 % carbohydrates, 353.81% to 363.84% energy value. The sensory properties mean value ranged from 5.15 to 6.50 taste, 6.55 to 7.00 appearance, 5.80 to 6.95 texture, 5.40 to 6.50 mouthfeel, 5.70 to 7.60 general acceptability.