QUALITY CHARACTERISTICS AND CONSUMER ACCEPTABILITY OF NOODLES PRODUCED FROM WHEAT FLOUR FORTIFIED WITH KIDNEY BEAN (PHASEOLUS VULGARIS L.) FLOUR

• O. R. Adegbanke

  Federal University of Technology, Akure, Department of Food Science and Technology, Akure, Ondo State, Nigeria.

  Author

Noodles are made from wheat flour thus making it a necessity to fortify it with high protein ingredient. This study is aimed at enriching wheat flour (WF) noodles with kidney bean flour (KBF). Noodles were formulated from four blend ratios of Wheat and Kidney Bean Flour thus: 80:20 (HBA), 70:30 (GCB), 60:40 (FDC), and 50:50 (EED) were compared to commercial (CON) noodles. From the blends, noodles produced were evaluated for proximate, mineral, noodle cooking quality, amino acid and sensory evaluation. The proximate composition result showed that sample EED had 22.93% protein and was significantly different (p < 0.05) from the control (10.21%). The protein content increased with increase in the incorporation of kidney bean flour to the blend. The mineral composition (Na, Ca and Zn) showed that there was significant difference (p > 0.05) in the formulated samples while Cd and Pb were not detected. Noodle cooking quality presented sample FDC with the least coking loss value. Amino acid results of leucine and isoleucine ranged between (5.663-7.685 g/100g) and (2.349-3.887 g/100g) respectively. The result of the sensory evaluation is based on a nine-point hedonic scale which presented that generally apart from CON, noodles from FDC had the overall acceptability followed by GCB, HBA and EED. Conclusively, EED had the highest protein due to the high quantity of KBF in the blend. KBF can be used as an underutilized protein source to improve the nutritional quality of noodles which is beneficial to both young and adult consumer.

1. O. R. Adegbanke, Federal University of Technology, Akure, Department of Food Science and Technology, Akure, Ondo State, Nigeria.

   Federal University of Technology, Akure, Department of Food Science and Technology, Akure, Ondo State, Nigeria.

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