Evaluation Of The Physico-Chiemical And Pasting Properties Of Yam/Mungbean Composite Flour And Sensory Attributes Of The Noodles

ABSTRACT

Raw and Pre-gelatinized flour samples were produced from mungbean pulses and yam tubers, the yam flour was substituted in levels of 10%, 20%, 30%and 50% with mungbean flour. The effects of the munglean substitution and processing techniques on the physicochemical and pasting properties of the composite flour were determined and the organoleptic quality of its extruded noodles made from the flour was e"aluated. The study shoved that there were significant differences (P>0.05)in the physicochemical, pasting and sensory properties of the yam/mungbean flour blends, with the 70:30 raw yam/mungbean flour blends possessing the best sensory parameters, the finalscosity of the floift samples ranged from 186.25 to 58.38 RVU, while the crude protein content of the flour samples where reasonably improved with values ranging from 5.90 to 14.71