Evaluation Of The Physico-Chiemical And Pasting Properties Of Yam/Mungbean Composite Flour And Sensory Attributes Of The Noodles
ABSTRACT
Raw and Pre-gelatinized flour samples were produced from mungbean
pulses and yam tubers, the yam flour was substituted in levels of 10%, 20%,
30%and 50% with mungbean flour. The effects of the munglean substitution and
processing techniques on the physicochemical and pasting properties of the
composite flour were determined and the organoleptic quality of its extruded
noodles made from the flour was e"aluated. The study shoved that there
were significant differences (P>0.05)in the physicochemical, pasting and
sensory properties of the yam/mungbean flour blends, with the 70:30 raw yam/mungbean
flour blends possessing the best sensory parameters, the finalscosity of the
floift samples ranged from 186.25 to 58.38 RVU, while the crude protein content
of the flour samples where reasonably improved with values ranging from 5.90 to
14.71
0.0
AZUBUIKE, C (2021). Evaluation Of The Physico-Chiemical And Pasting Properties Of Yam/Mungbean Composite Flour And Sensory Attributes Of The Noodles. Repository.mouau.edu.ng: Retrieved Nov 24, 2024, from https://repository.mouau.edu.ng/work/view/evaluation-of-the-physico-chiemical-and-pasting-properties-of-yammungbean-composite-flour-and-sensory-attributes-of-the-noodles-7-2
CHINWE, AZUBUIKE. "Evaluation Of The Physico-Chiemical And Pasting Properties Of Yam/Mungbean Composite Flour And Sensory Attributes Of The Noodles" Repository.mouau.edu.ng. Repository.mouau.edu.ng, 15 Nov. 2021, https://repository.mouau.edu.ng/work/view/evaluation-of-the-physico-chiemical-and-pasting-properties-of-yammungbean-composite-flour-and-sensory-attributes-of-the-noodles-7-2. Accessed 24 Nov. 2024.
CHINWE, AZUBUIKE. "Evaluation Of The Physico-Chiemical And Pasting Properties Of Yam/Mungbean Composite Flour And Sensory Attributes Of The Noodles". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 15 Nov. 2021. Web. 24 Nov. 2024. < https://repository.mouau.edu.ng/work/view/evaluation-of-the-physico-chiemical-and-pasting-properties-of-yammungbean-composite-flour-and-sensory-attributes-of-the-noodles-7-2 >.
CHINWE, AZUBUIKE. "Evaluation Of The Physico-Chiemical And Pasting Properties Of Yam/Mungbean Composite Flour And Sensory Attributes Of The Noodles" Repository.mouau.edu.ng (2021). Accessed 24 Nov. 2024. https://repository.mouau.edu.ng/work/view/evaluation-of-the-physico-chiemical-and-pasting-properties-of-yammungbean-composite-flour-and-sensory-attributes-of-the-noodles-7-2