ABSTRACT
This study was
carried out to investigate the effect of incorporating local rice (Oryza sativa L.) flour and
wateryam (Dioscorea alata) flour on wheat (Triticum aestivum) flour at different
concentrations on the quality of instant noodle samples. Another different
component proportions of the local rice (Oryza
sativa L.), wateryam, and soybeans (Glycine
max) flour was also used to develop flakes. In both studies, the mixture
experimental designs were used to generate the 3-Dimensional graphs (response
surfaces) and fitting the regression models where necessary. The proximate,
amylose, functional and pasting properties were performed on the flour samples
to establish the characteristics of the raw material samples used for the
study. Significant (P<0.05) differences were observed in the crude protein
(5.58-12.4%), amylose content (16.92 - 27.75 %), bulk density (0.77 -
0.93g/ml), gelatinization temperature (64 – 69 0C), and breakdown
viscosity (34.27 - 88.12 RVU). The local rice flour had the highest bulk
density, gelatinization temperature, and breakdown viscosity, but had the least
amylose content. Cooking quality, chemical (proximate, free fatty acid, and peroxide
value), mineral composition, water soluble vitamins, pH, microbial load, and
sensory properties of the instant noodle samples were analyzed. The cooking time of the instant noodle samples (5.25 - 7.05
min), cooked weight (3.08 - 3.99 g), and cooking loss (0.11 - 0.6 g/g) varied
significantly (p<0.05). The major factor that affected the cooking quality
of the instant noodle samples was the increase in the rice flour component of
the mixture components. The protein content (3.07 - 7.42 %) of the noodle samples decreased significantly with increase
in the water yam component of the blends. The mixture response surfaces of the
sensory analysis depicted a progressive decrease in preference for appearance,
flavor, mouthfeel, taste, and overall acceptability with increase in the rice
and water yam components of the mixture. However noodle samples made from
100:0:0 (wheat flour) was not statistically (p>0.05) different from noodle
samples made from 75:25 (wheat: rice) composite flour in all the sensory
attributes except for the taste preference. The coefficient of the components
implied that the local rice flour was a better substitute for wheat than water
yam in the production of instant noodles. For the flake samples, the blending
of rice flour with soybeans and wateryam flour improved significantly
(p<0.05) the nutritional quality of the flake samples. The saponin, tannins,
flavonoid, phenol values ranged from 0.00 - 17.50 mg/100g, 0.50 - 3.25 mg/100g, 2.15 - 9.8mg/100g, and 0.00 - 4.95 mg/100g respectively. The phenol
content increased as the component of soybean increased. The sensory analysis
conducted showed that the flake samples made from 100:0:0 (local rice);
83.33:8.33:8.33 (rice: wateryam: soybean), 75:0:25 (rice: soybean), were the
best in terms of appearance, aroma, taste, texture, and overall acceptability,
and their scores were not statistically different (p>0.05). Therefore, flake
samples made from 70:0:25 (rice: soy bean) composite flour is recommended for
the production of rice flake due to its relative high protein and fibre
contents. Overall, the present study revealed that Nigerian local rice has the
potential of becoming an important industrial raw material, by incorporating 25
% of its flour in noodles production, as well as blending it with 25 % soy
flour to produce nutritious flakes.
-- (2023). Development And Quality Evaluation Of Local Rice And Water Yam-Based Instant Noodles And Flakes Using A Mixture Experimental Design. Repository.mouau.edu.ng: Retrieved Dec 09, 2024, from https://repository.mouau.edu.ng/work/view/development-and-quality-evaluation-of-local-rice-and-water-yam-based-instant-noodles-and-flakes-using-a-mixture-experimental-design-7-2
--. "Development And Quality Evaluation Of Local Rice And Water Yam-Based Instant Noodles And Flakes Using A Mixture Experimental Design" Repository.mouau.edu.ng. Repository.mouau.edu.ng, 21 Jun. 2023, https://repository.mouau.edu.ng/work/view/development-and-quality-evaluation-of-local-rice-and-water-yam-based-instant-noodles-and-flakes-using-a-mixture-experimental-design-7-2. Accessed 09 Dec. 2024.
--. "Development And Quality Evaluation Of Local Rice And Water Yam-Based Instant Noodles And Flakes Using A Mixture Experimental Design". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 21 Jun. 2023. Web. 09 Dec. 2024. < https://repository.mouau.edu.ng/work/view/development-and-quality-evaluation-of-local-rice-and-water-yam-based-instant-noodles-and-flakes-using-a-mixture-experimental-design-7-2 >.
--. "Development And Quality Evaluation Of Local Rice And Water Yam-Based Instant Noodles And Flakes Using A Mixture Experimental Design" Repository.mouau.edu.ng (2023). Accessed 09 Dec. 2024. https://repository.mouau.edu.ng/work/view/development-and-quality-evaluation-of-local-rice-and-water-yam-based-instant-noodles-and-flakes-using-a-mixture-experimental-design-7-2