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Production and Evaluation of Noodles from Rice, African yam-bean and Orange-Fleshed Sweet Potato Flour Blends

Journal: Journal of Food Stability (Vol.3, No. 3)

Publication Date:

Authors : ; ;

Page : 40-61

Keywords : Noodles; Rice; yam-bean; Sweet potato; Flour; Proximate analysis; functional foods;

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This study investigated the application of local rice, fermented African yam bean (AYB) and orange-fleshed sweet potato (OFSP) flours to develop noodle rich in proteins and pro-vitamin A. The local rice and African yam bean flours were blended in the ratio of 90:10, 80:20, 70:30, 60:40 and 50:50 to produce noodle which was subjected to sensory evaluation to get the best blend (70:30). From the preliminary study, noodles were formulated from a combination of rice-African yam bean best flour blend and OFSP flour in the ratio of 90:10, 80:20, 70:30, 60:40 and 50:50 respectively for samples RAYB/Pa(90% rice-African yam bean: 10% orange-fleshed sweet potato), RAYB/Pb, RAYB/Pc, RAYB/Pd and RAYB/Pe respectively, while sample RF (100% rice flour) was used as the control. The noodle products were subjected to physical, proximate, pro-vitamin A, cooking, microbiological and sensory analysis using standard methods. The results obtained showed that there was an increase in the provitamin A content of the noodle as the ratio of orange-fleshed sweet potato flour increased in the blend. The pro-vitamin A content ranged from 2.35 to 4.27 mg/100g. This makes the product a good source of vitamin A for people suffering from poor sight and vitamin A deficiency. The protein content of the noodles ranged from 8.71 – 18.43%. Sample RAYB/Pa (90:10) had the highest protein content and could help in alleviating protein malnutrition. These values were slightly higher than the control (100% rice flour).  The total viable count ranged from 3.6 × 104 to 6.2 × 104cfu/g while mould was not detected in any of the samples. The microbial content of the samples were satisfactory and not high when assessed using the guideline for microbiological quality of noodle products. The sensory evaluation conducted showed that among the six noodles, 100 % rice flour and sample RAYB/Pa (90:10) were highly accepted. The study has shown that acceptable noodles could be produced from blends of rice, African yam bean and orange flesh sweet potato flour. Practical Applications : The noodle produced and observed in this work is made from cheap and locally available raw materials; orange flesh sweet potato, African yam bean and local rice which are readily available. Local rice has antioxidant properties, African yam bean is rich in protein and B-vitamins, which can be used in alleviating protein energy malnutrition in children and help meet their daily energy requirement. The technology of processing can easily be adopted at industrial and household level.

Last modified: 2020-10-02 00:06:26