Nutrient Composition and Sensory evaluation of African yam bean-wheat noodles spiced with scent leaf:- Onwumah Rita
ABSTRACT
This
study based on Nutrient Composition and Sensory evaluation of African yam
beanwheat noodles spiced with scent leaf. The functional, antinutritional
content, proximate content, and sensory properties were determined. Significant
difference (p<0.05) exist on the antinutritional, functional, sensory
evaluation and proximate contents of noodles produced from flour blends of
African yam and wheat spiced with scent leaf. The functional mean value ranged
from 0.53 to 0.63 bulk density, 59.00seconds to 63.74seconds wettability,
60.02°C to 66.32°C gelation temperature, 2.02% to 8.52% water absorption
capacity, 0.72% to 0.74% foam capacity, 3.91 % to 10.02% emulsification
capacity, 1.04% to 1.12% solubility, I 0.21 % to 11.16% foam stability. The
antinutritient mean value ranged from 0.52mg/100g to 1.0 I mg/I 00g lecitin,
0.03mg/I 00g to 0.53mg/I 00g saponin, 0.25mg/I 00g to 0.55mg/100g tannin,
0.82mg/100g to 2.86mg/100g phytate. The proximate content mean value ranged
from 81.10% to 91.84% dry matter, 8.17% to 10.05% moisture content, 12.08% to
17.07% protein, 0.87% to 1.88% fat, 0.74% to 1.27% fibre, 1.06% to 2.49% ash,
69.66% to 74.14 % carbohydrates, 353.81% to 363.84% energy value. The sensory
properties mean value ranged from 5.15 to 6.50 taste, 6.55 to 7.00 appearance,
5.80 to 6.95 texture, 5.40 to 6.50 mouthfeel, 5.70 to 7.60 general acceptability.
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ONWUMAH, R (2024). Nutrient Composition and Sensory evaluation of African yam bean-wheat noodles spiced with scent leaf:- Onwumah Rita. Repository.mouau.edu.ng: Retrieved Nov 21, 2024, from https://repository.mouau.edu.ng/work/view/nutrient-composition-and-sensory-evaluation-of-african-yam-bean-wheat-noodles-spiced-with-scent-leaf-onwumah-rita-7-2
RITA, ONWUMAH. "Nutrient Composition and Sensory evaluation of African yam bean-wheat noodles spiced with scent leaf:- Onwumah Rita" Repository.mouau.edu.ng. Repository.mouau.edu.ng, 30 Jul. 2024, https://repository.mouau.edu.ng/work/view/nutrient-composition-and-sensory-evaluation-of-african-yam-bean-wheat-noodles-spiced-with-scent-leaf-onwumah-rita-7-2. Accessed 21 Nov. 2024.
RITA, ONWUMAH. "Nutrient Composition and Sensory evaluation of African yam bean-wheat noodles spiced with scent leaf:- Onwumah Rita". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 30 Jul. 2024. Web. 21 Nov. 2024. < https://repository.mouau.edu.ng/work/view/nutrient-composition-and-sensory-evaluation-of-african-yam-bean-wheat-noodles-spiced-with-scent-leaf-onwumah-rita-7-2 >.
RITA, ONWUMAH. "Nutrient Composition and Sensory evaluation of African yam bean-wheat noodles spiced with scent leaf:- Onwumah Rita" Repository.mouau.edu.ng (2024). Accessed 21 Nov. 2024. https://repository.mouau.edu.ng/work/view/nutrient-composition-and-sensory-evaluation-of-african-yam-bean-wheat-noodles-spiced-with-scent-leaf-onwumah-rita-7-2