Effect Of Partial Replacement Of Wheat Flour With Cooking Banana Flour In Extruded Noodles And Chinchin Product
ABSTRACT
The feasibility of partial replacing of wheat flour with unripe cooking banana flour flour (Musa Cardaba and Musa Bluggoc) in extruded noodles and chinchin products were investigated. The flour samples were evaluated for nroximate composition and functional properties. The result other proximate composition showed that mean protein values ranged from 4.486% to 4.793%, fat content ranged from 0.843% to 0.783%, carbohydrate content ranged from 78.85% to 79.88%, moisture content ranged from 10.00% to 10.34%, crude fibre ranged from 0.706% to 0.850% and ash content ranged from 3.833% to 34.623%. In the functional property analysis, the result showed that bulk density ranged from 0.74% to 0.79%, water absorption capacity ranged from 1 .89 to I .98g, oil absorption capacity ranged from 2.30 to 2.78g while wettability ranged from 59.6secs to 60.6secs. The sensory panel ratings at 5%, 10%, 15%, 20%, 30% and 40% cooking banana flour substitution for wheat flour were significantly different (P<0.05) from ratings for the control (100% wheat chinchin). Chinchin produced at 15% and 40% cooking banana flour had the least acceptable propertic. because they were ranked lowest. Noodles made from IS°/. cooking banana(Cardaha) showed no significant difference with control (100% wheat noodles).
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ONYEMACHI, D (2021). Effect Of Partial Replacement Of Wheat Flour With Cooking Banana Flour In Extruded Noodles And Chinchin Product . Repository.mouau.edu.ng: Retrieved May 19, 2024, from https://repository.mouau.edu.ng/work/view/effect-of-partial-replacement-of-wheat-flour-with-cooking-banana-flour-in-extruded-noodles-and-chinchin-product-7-2
DELIGHT, ONYEMACHI. "Effect Of Partial Replacement Of Wheat Flour With Cooking Banana Flour In Extruded Noodles And Chinchin Product " Repository.mouau.edu.ng. Repository.mouau.edu.ng, 05 Jul. 2021, https://repository.mouau.edu.ng/work/view/effect-of-partial-replacement-of-wheat-flour-with-cooking-banana-flour-in-extruded-noodles-and-chinchin-product-7-2. Accessed 19 May. 2024.
DELIGHT, ONYEMACHI. "Effect Of Partial Replacement Of Wheat Flour With Cooking Banana Flour In Extruded Noodles And Chinchin Product ". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 05 Jul. 2021. Web. 19 May. 2024. < https://repository.mouau.edu.ng/work/view/effect-of-partial-replacement-of-wheat-flour-with-cooking-banana-flour-in-extruded-noodles-and-chinchin-product-7-2 >.
DELIGHT, ONYEMACHI. "Effect Of Partial Replacement Of Wheat Flour With Cooking Banana Flour In Extruded Noodles And Chinchin Product " Repository.mouau.edu.ng (2021). Accessed 19 May. 2024. https://repository.mouau.edu.ng/work/view/effect-of-partial-replacement-of-wheat-flour-with-cooking-banana-flour-in-extruded-noodles-and-chinchin-product-7-2