Pasting Properties And Sensory Quality Of Fermented Maize (Zea Mays) And Mungbean (Vigna Radiata) Composite Flour And Noodles
ABSTRACT
Maize and mungbean seeds were subjected to fermentation treatments prior to dehulling and milling into flours. The maize and mungbean flours were used to formulate composite flours at different ratios of 90:10, 80:20, 70:30, 50:50, 100% mungbean flour and 100% maize flour served as the controls. The pasting properties of the different composite flour samples were evaluated using the rapid visco analyzer. The results showed that there were significant differences (p<O.05) in the pasting properties of the maize/mungbean flour blends. Peak viscosity ranged between 162.98 for maize/mungbean 100:0 to 274.07 RVU for maize/rnungbean 70:30 with flour from maize/rnungbean flour 100:0 having the lowest value and maize/mungbean flour 70:30 having the highest value respectively. Maize/mungbean flour 0: 100 shows high viscosity and heat stability on the noodles produced due to its high amylose starch content. The noodles produced from maize/mungbean 0:100 (control) showed the best sensory parameter followed by maize/mungbean 50:50 and maize/mungbean 70:30.
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ANDREW-UZOR, O (2021). Pasting Properties And Sensory Quality Of Fermented Maize (Zea Mays) And Mungbean (Vigna Radiata) Composite Flour And Noodles . Repository.mouau.edu.ng: Retrieved Nov 24, 2024, from https://repository.mouau.edu.ng/work/view/pasting-properties-and-sensory-quality-of-fermented-maize-zea-mays-and-mungbean-vigna-radiata-composite-flour-and-noodles-7-2
ONYINYECHI, ANDREW-UZOR. "Pasting Properties And Sensory Quality Of Fermented Maize (Zea Mays) And Mungbean (Vigna Radiata) Composite Flour And Noodles " Repository.mouau.edu.ng. Repository.mouau.edu.ng, 10 Aug. 2021, https://repository.mouau.edu.ng/work/view/pasting-properties-and-sensory-quality-of-fermented-maize-zea-mays-and-mungbean-vigna-radiata-composite-flour-and-noodles-7-2. Accessed 24 Nov. 2024.
ONYINYECHI, ANDREW-UZOR. "Pasting Properties And Sensory Quality Of Fermented Maize (Zea Mays) And Mungbean (Vigna Radiata) Composite Flour And Noodles ". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 10 Aug. 2021. Web. 24 Nov. 2024. < https://repository.mouau.edu.ng/work/view/pasting-properties-and-sensory-quality-of-fermented-maize-zea-mays-and-mungbean-vigna-radiata-composite-flour-and-noodles-7-2 >.
ONYINYECHI, ANDREW-UZOR. "Pasting Properties And Sensory Quality Of Fermented Maize (Zea Mays) And Mungbean (Vigna Radiata) Composite Flour And Noodles " Repository.mouau.edu.ng (2021). Accessed 24 Nov. 2024. https://repository.mouau.edu.ng/work/view/pasting-properties-and-sensory-quality-of-fermented-maize-zea-mays-and-mungbean-vigna-radiata-composite-flour-and-noodles-7-2