Abstract
Noodle consumption has been increasing in Nigeria as a result of rapid urbanization, increase in population growth, and desire for convenience food. Noodles are produced from wheat our which is not grown in Nigeria. In order to reduce wheat imports and improve utilization of local crops, various options have been developed to replace wheat flour partially or wholly in noodle production. This study was aimed at optimizing the level of major ingredients to obtain the best flour blend for noodle preparation with optimum nutritional quality. Pro-vitamin A cassava roots (Manihot esculenta Crantz) and African yam bean seeds (AYB) (Sphenostylis stenocarpa) were processed into ours. The ranges of these flours, based on preliminary findings, were computed into a central composite design of Response Surface Methodology (RSM) to obtain 13 flour blends with five central points. The chemical compositions, anti-nutritional factors, and pasting properties of these flour blends were analyzed and measured. By maximizing total β-carotene, protein content, and minimizing fat content, the predicted model indicated the optimum blend of 70.52% cassava flour to 29.48% AYB flour. The best our blend sample of 69.23% cassava our to 30.77% AYB flour gave the actual value of total β-carotene 6.76 μg/g, with proximate analysis composition of protein 6.17%, fat 0.82%, moisture 8.95%, ash 1.77%, crude fiber 5.09%, and carbohydrate 82.30%. The anti-nutritional factors of the best blend were 8.21 mg HCNeqv/kg, 1.69 mg phytate/g and 0.37 mg tannin/g.
Highlights
Many developing countries spend an exorbitant amount of their foreign exchange on importation of wheat (Ohimain, 2014)
The general objective of this study is to evaluate the nutritional quality of pro-vitamin A cassava-African yam bean seeds (AYB) flour blends for noodle preparation
It was observed that as AYB flour increased in the blend, the β-carotene content decreased
Summary
Many developing countries spend an exorbitant amount of their foreign exchange on importation of wheat (Ohimain, 2014). This is due to the high rate of wheat consumption in those countries. According to Oyeku et al (2008), it would be of great economic importance if wheat importation is minimized drastically by replacing it with other locally available raw materials such as cassava, rice, cowpea, maize, potato. There has arisen the need to use affordable indigenous crops that still provide optimum nutritive value and good processing attributes to substitute for wheat flour in the food industry. Local raw material replacement for wheat flour is increasingly essential due to the rising market
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