Abstract
The study evaluated some quality attributes of extruded noodles from unripe plantain and defatted sesame composite flour. Response surface methodology (RSM) based on Box-Behnken design was used to obtain the optimum conditions. Chemical compositions, functional and pasting properties of the blends, as well as proximate, quality attributes and sensory properties of the noodles from the blends were determined. The addition of defatted sesame flour to unripe plantain flour increases protein, ash, and fiber contents, while carbohydrate contents decreased. Water absorption index and bulk density increased while swelling power and dispersibility decreased with sesame flour inclusion. The independent variables significantly affected all the physical properties of the extruded noodles (p < 0.05) except for the expansion ratio. Overall acceptability of the noodles from the composite flour showed that it was slightly acceptable. In conclusion, the process-optimized conditions of the noodles are defatted sesame flour inclusion of 5% at 72°C and screw speed of 83 rpm, which improved the physical and sensory properties of the noodles.
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