Consumer Preparation Time And Hedonic Response To African Breadfruit Pre-Cooked Noodles.

ABSTRACT

Noodles were produced from African Breadfruit — corn blends using manual extruder. The noodles were un dried and pre-cooked using different time ranges. The pre-cooked noodles were sun dried, stored for two weeks and cooked to doneness. The time of doneness for each of the pre-co3ked noodles was recorded as the consumer preparation time. There were variations between the pre-cooking time and the consumer preparation time for each of the five blends used. The sensory attributes of the cooked noodles were determined using a 9- point hedonic scale rating. There was no much significant difference observed on the sensory attribites measured. Proximate analysis was carried out on the raw and cooked noodles and i iere were significant differences on the proximate composition of the five blends. The ccnsumer preparation time for the five blends ranged from 8mm — 15.2mm. The results obtaincd from the consumer preparation time show that the length of time spent in cooking blends of African breadfruit seed— corn grain could be reduced by developing noodles using flour blends of these food materials.