Abstract
Semolina (Triticum durum) was blended with sorghum (Sorghum bicolor) flour at different ratios of 100:0, 90:10, 80:20, 70:30, 60:40, and 50:50. The blends were used to produce Talia, a local noodle of the northern origin, usually a thin strips of dough locally made from semolina using manual cold extrusion and drying. The flour blends were subjected to functional properties analysis, while the Talia produced were analysed for proximate composition and cooking test. Result showed increase (7.33% - 12.33%) in water absorption capacity and decrease (52% - 45%) in swelling capacity as sorghum level increases in the flour blends. Talia made from the flour composites showed significant (p < 0.05) increases in protein content (10.10% - 10.50%) and crude fibre (1.50% – 1.87%), while decreases were observed in moisture contents (9.86% - 8.00%). Significant (p<0.05) increases in cooking loss (1.37% - 8.2%), total organic matter (1.26 - 2.84) and reduced expansion ratio (3.0 - 2.0) relative to control were also observed in the cooked Talia. Flour blend with 30% sorghum addition showed low water absorption (10.0%), high swelling capacity (50.3%), low cooking loss (6.19%) and total organic matter value ( < 2.1), therefore, could produce acceptable Talia.
Highlights
Talia is a Hausa name for local noodles
Significant difference (p < 0.05) was not observed in the moisture, ash, fat, and crude fibre contents of semolina and sorghum flours. This showed that semolina and sorghum flours have comparable proximate composition as earlier noted by NRC, (1996)
The moisture content of the flour samples fall within the 10% moisture level recommended for safe keeping of flour samples (SON, 2007) and suitable for Talia keeping quality
Summary
Talia is a Hausa name for local noodles. It consists of thin strips of dough locally made from durum wheat using manual cold extrusion and drying. Sorghum contains 100% amylopectin and since it is glutein free makes it a good substitute for wheat flour (Miche et al, 1977). The use of composite flour has been encouraged since it reduces the importation of wheat, lowers cost of production, encourages production and use of indigenous cereals (Omeire and Ohambelle, 2010). The use of locally available inexpensive cereal like sorghum that substitute a part of wheat flour without adversely affecting the acceptability of the product will be a welcome development. Partial substitution of wheat flour with sorghum flour will increase the overall nutrients (Adebowale et al, 2012), encourage the agricultural sector, increase the Talia pasta variety, and reduce dependence on semolina for production of pasta as well as lower production cost. This work seeks to evaluate the nutritional and functional properties of the flour blends and to determine the optimal level of semolina substitution with sorghum in formulating good quality Talia using water absorption capacity, cooking loss, total organic matter and swelling capacity
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
