Effect Of Partial Replacement Of Wheat Flour With Cooking Banana Flour In Extruded Noodles And Chinchin Products.
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 proximate composition and functional properties. The result of thc 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 froni 3.833% to 34.623%. In the functional property analysis, the result shevi 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.ôsecs. The sensory panel ratings at 5%, 10%, I 5%, 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 properties because they were ranked lowest. Noodles made From 1 5% cooking banana(Garc/aba) 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 Products.. Repository.mouau.edu.ng: Retrieved Nov 24, 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-products-7-2
DELIGHT, ONYEMACHI. "Effect Of Partial Replacement Of Wheat Flour With Cooking Banana Flour In Extruded Noodles And Chinchin Products." Repository.mouau.edu.ng. Repository.mouau.edu.ng, 23 Nov. 2021, https://repository.mouau.edu.ng/work/view/effect-of-partial-replacement-of-wheat-flour-with-cooking-banana-flour-in-extruded-noodles-and-chinchin-products-7-2. Accessed 24 Nov. 2024.
DELIGHT, ONYEMACHI. "Effect Of Partial Replacement Of Wheat Flour With Cooking Banana Flour In Extruded Noodles And Chinchin Products.". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 23 Nov. 2021. Web. 24 Nov. 2024. < https://repository.mouau.edu.ng/work/view/effect-of-partial-replacement-of-wheat-flour-with-cooking-banana-flour-in-extruded-noodles-and-chinchin-products-7-2 >.
DELIGHT, ONYEMACHI. "Effect Of Partial Replacement Of Wheat Flour With Cooking Banana Flour In Extruded Noodles And Chinchin Products." Repository.mouau.edu.ng (2021). Accessed 24 Nov. 2024. https://repository.mouau.edu.ng/work/view/effect-of-partial-replacement-of-wheat-flour-with-cooking-banana-flour-in-extruded-noodles-and-chinchin-products-7-2