ABSTRACT

 This study assessed the functional properties and starch digestibility of wheat-black bean flour blends. Flour samples were produced from wheat and black bean seeds. The flours were formulated into different proportions of 100:0, 80:20, 70:30, 60:40 and 50:50 wheat-black bean flour. The formulated flour blends were used to produce different noodle samples. The flour blends were analyzed for functional properties, pasting properties, antinutrient composition, in-vitro starch and protein digestibility, while the sensory attributes were evaluated on the noodle samples. The results showed that the addition of black bean flour affected the functional properties (bulk density: 0.58 to 0.68 g/cm3, oil absorption capacity: 1.25 to 1.55%, water absorption capacity: 1.57 to 2.03%), pasting properties (peak viscosity: 144.50 to 209.50 RVU, final viscosity: 192.00 to 270.50 RVU), antinutrient composition (saponin: 2.39 to 5.97 mg/100 g, tannin: 1.71-4.40 mg/lOOg), starch digestibility (rapidly digestible starch: 44.95 to 60.50%, slowly digestible starch: 9.70 to 19.15%), and protein digestibility (53.45 to 60.20%). The sensory attributes of noodle made from the flour blends ranged from 6.90 to 8.45 for appearance, 6.45 to 7.55 for taste, 6.50 to 8.25 for aroma, 6.75 to 7.95 for mouthfeel, and 6.90 to 8.35 for overall acceptability. In conclusion, this study suggests that wheat-black bean flour blends have potential applications in food product development, particularly for producing noodles with consumer acceptability.