Evaluation Of The Physicochemical And Pasting Properties Of Yam/Mung Bean Composite Flour And Sensory Attributes Of The Noodles
ABSTRACT
Raw and Pre-gelatinized flour samples
were produced from mung bean pulses and yam tubers, the yam flour was
substituted in levels of 10%, 20%, 30%and 50% with mung bean flour. The effects
of the mung bean 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 evaluated.
The study showed that there were significant differences (P>0.05 )in the
physicochemical, pasting and sensory properties of the yam/mung bean flour blends,
with the 70:30 raw yam Mung bean flour blends possessing the best sensory
parameters, the final scosity of the flour samples ranged from 1 86.25 to
358.38 RVU, while the crude protein content of the flour samples where
reasonably improved with values ranging from 5.90 to 14.71.
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AZUBUIKE, C (2021). Evaluation Of The Physicochemical And Pasting Properties Of Yam/Mung Bean Composite Flour And Sensory Attributes Of The Noodles . Repository.mouau.edu.ng: Retrieved Nov 25, 2024, from https://repository.mouau.edu.ng/work/view/evaluation-of-the-physicochemical-and-pasting-properties-of-yammung-bean-composite-flour-and-sensory-attributes-of-the-noodles-7-2
CHINWE, AZUBUIKE. "Evaluation Of The Physicochemical And Pasting Properties Of Yam/Mung Bean Composite Flour And Sensory Attributes Of The Noodles " Repository.mouau.edu.ng. Repository.mouau.edu.ng, 08 Jul. 2021, https://repository.mouau.edu.ng/work/view/evaluation-of-the-physicochemical-and-pasting-properties-of-yammung-bean-composite-flour-and-sensory-attributes-of-the-noodles-7-2. Accessed 25 Nov. 2024.
CHINWE, AZUBUIKE. "Evaluation Of The Physicochemical And Pasting Properties Of Yam/Mung Bean Composite Flour And Sensory Attributes Of The Noodles ". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 08 Jul. 2021. Web. 25 Nov. 2024. < https://repository.mouau.edu.ng/work/view/evaluation-of-the-physicochemical-and-pasting-properties-of-yammung-bean-composite-flour-and-sensory-attributes-of-the-noodles-7-2 >.
CHINWE, AZUBUIKE. "Evaluation Of The Physicochemical And Pasting Properties Of Yam/Mung Bean Composite Flour And Sensory Attributes Of The Noodles " Repository.mouau.edu.ng (2021). Accessed 25 Nov. 2024. https://repository.mouau.edu.ng/work/view/evaluation-of-the-physicochemical-and-pasting-properties-of-yammung-bean-composite-flour-and-sensory-attributes-of-the-noodles-7-2