Production And Quality Evaluation Of Sprouted Soybean (Glycine Max) - Cooking Banana (Musa Cardaba) Noodle
ABSTRACT
This study was carried out with the aim to produce and evaluate the quality of sprouted soybean-cooking banana noodles. The sprouted soybean flour samples were blended at different proportions with cooking banana flour (90:10, 80:20, 70:30.50:50, 30:70, 20:80, 10:90). The 100% wheat flour was used as the control. The flour samples were analyzed for their proximate composition and functional properties. The result of the proximate analysis of the flour samples showed that moisture content ranged from (2.17% to 6.28%) Dry matter ranged from (93.73% to 97.84%), crude protein ranged from (15.29% to 26.77%), Crude fibre from (0.91% to 4.36%), fat ranged from (0.97% to 3.22%), ash ranged from (1.53% to 4.12%), carbohydrate ranged from (62.33% to 73.42%), and energy value from (363 k-cal to 384k-cal). With increasing substitution of cooking banana flour the results of the functional properties showed that water absorption capacity was between (1.65g/loOg to 1.98g/lOOg) and there were significant differences(P<0.05) among the samples. Oil absorption capacity ranged from (1.70g/loOg to 2.65g/loog),
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AKOMA, W (2021). Production And Quality Evaluation Of Sprouted Soybean (Glycine Max) - Cooking Banana (Musa Cardaba) Noodle. Repository.mouau.edu.ng: Retrieved Apr 25, 2024, from https://repository.mouau.edu.ng/work/view/production-and-quality-evaluation-of-sprouted-soybean-glycine-max-cooking-banana-musa-cardaba-noodle-7-2
W, AKOMA. "Production And Quality Evaluation Of Sprouted Soybean (Glycine Max) - Cooking Banana (Musa Cardaba) Noodle" Repository.mouau.edu.ng. Repository.mouau.edu.ng, 06 Dec. 2021, https://repository.mouau.edu.ng/work/view/production-and-quality-evaluation-of-sprouted-soybean-glycine-max-cooking-banana-musa-cardaba-noodle-7-2. Accessed 25 Apr. 2024.
W, AKOMA. "Production And Quality Evaluation Of Sprouted Soybean (Glycine Max) - Cooking Banana (Musa Cardaba) Noodle". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 06 Dec. 2021. Web. 25 Apr. 2024. < https://repository.mouau.edu.ng/work/view/production-and-quality-evaluation-of-sprouted-soybean-glycine-max-cooking-banana-musa-cardaba-noodle-7-2 >.
W, AKOMA. "Production And Quality Evaluation Of Sprouted Soybean (Glycine Max) - Cooking Banana (Musa Cardaba) Noodle" Repository.mouau.edu.ng (2021). Accessed 25 Apr. 2024. https://repository.mouau.edu.ng/work/view/production-and-quality-evaluation-of-sprouted-soybean-glycine-max-cooking-banana-musa-cardaba-noodle-7-2